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Peach Butter 3


6 to 8 peaches (fresh)
1/2 c. sugar (to each c. pulp)
1/2 tsp. nutmeg
1/2 tsp. cinnamon

Scald, peel and pit peaches. Cook until pulp is thick. Use very little water. Press this mixture through sieve. To each cup of pulp, add 1/2 cup sugar. Cook until thick and clear. Spices may be added: nutmeg and cinnamon; pour into sterilized jars to within 1/2-inch of top of jar. Put on cap; screw band firmly tight. Process in boiling water bath for 10 minutes.




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