Preserving the bounty at harvest time is a routine deeply entrenched in our cultural heritage. This peach butter is perfectly sweet and tart with warm spices that will translate through the winter. Now go ahead, buy all the peaches you can.
5 lb. peaches, cut into 1 inch dices, leaving the skin on
1 – 1.5 cup sugar, depending on sweetness of peaches
1 stick cinnamon
2 inches ginger, sliced
1 vanilla bean, halved and scraped
4 star anise
8x8 inch square of cheesecloth
Puree together the peaches and sugar in a food processor.
Place all spices together on the sheet of cheesecloth. Wrap and tie to create a bundle.
Add peach puree and spice bundle to a heavy bottomed pot. Cook over medium low, stirring often, for 60 to 75 minutes. Test for doneness by checking the thickness on a cool spoon.
Remove the spice bundle. Can according to manufacturers instructions if desired. Makes 2 1/2 pints of butter.