How to Make Peach Butter
- Spoon into sterilized jars, filling the jars to within 1/4 inch of the top, and tap the jars on the counter to eliminate any air bubbles. Wipe the rims with a dampened cloth and seal the jars with the lids.
- Put the filled jars in a water bath canner or on a rack in a deep kettle and add enough hot water to cover the jars by 2 inches.
Bring the water to a boil and process the jars, covered, for 10 minutes.
Transfer the jars with canning tongs to a dish towel and let them cool. Store in a cool, dark place.