Simmer: Add ½ cup water and simmer over medium heat, stirring often, until peaches are soft and mushy.
Blend: Process the mixture with a food processor, food mill, or immersion blender until smooth.
Sweeten: Measure 2 quarts of peach pulp into a large saucepan. Stir in the sugar until dissolved.
Cook: Bring to a gentle boil over medium-high heat. Reduce to medium and simmer, stirring often, until thick and spreadable (it should mound on a spoon).
Jar It: Ladle into jars, leaving ¼ inch headspace if canning.
Preserve:
For canning: Process jars in a water bath canner for 10 minutes (15 minutes if above 6,000 feet).
For immediate use: Let cool, then store in the fridge for up to 3 weeks or freeze for up to 6 months.
Nutritional Info:
⏰ Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 1½ hours
🔥 Kcal: ~40 kcal per tablespoon (approximate) | Yield: About 6–7 cups S
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