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ETA: If you have a recipe that calls for pectin and you see that you don't have any pectin, use 1 peeled, cored, chopped fine apple for every 4 cups of fruit (the apple contains pectin, naturally). This is what I use for all mine that calls for pectin. How interesting! We have been wondering...

I'm doing it on the stove, right now. I've been cooking the butter for about 50 mins. now and it does seem to be getting thicker although it's also turning darker. So far, no scalding. Before blending my peaches, I drained off all the water I could. By the way, I know it says to add enough...

I'll probably give it a go. I bought some "seconds" peaches tonight that would be good for that. Tomorrow, though, I'll be canning the good ones--2 bushels. I really need to get to bed...

The peach butter is simply wonderful! I have been holding myself back from opening one of the jars! Well, so much for that! I tried the peach butter today but once I added the sugar (only put in half of the 4 cups it called for), I walked away for a couple minutes and when I came back it was...

Peach butter? That sounds good! I will have to look in my Ball book for the recipe. I am planning to make a variety of "butters" and give away baskets at Christmas this year along with homeade bread. I never heard of peach but will definitely look into it... Just a note, I've made apple and...