This recipe makes a good-sized batch of peach butter which can be canned in smaller jars. Then all year long, you can enjoy this peach butter over ice cream, spread on buttered toast, spooned over pork chops – or eaten straight out of the jar!

Ingredients

• 2 lb. peaches, peeled and pitted
• 3/4 cups water
• 2 Tablespoons  lemon juice
• 1 Tablespoons cornstarch
• 1/4 to 1/3 cups packed brown sugar
• 1/2 to 1 teaspoon  ground cinnamon, optional
• 1/4 teaspoon ground cloves, optional
• 1/8 teaspoon ground allspice, optional

Procedure

1. Cook peaches and water at high pressure for 20 minutes; natural release.
2. After all pressure has been released, turn off the pressure cooker, open the lid, remove the pot, and carefully pour off ¾ c. water. Return the pot back to the cooker.
3. Puree with an immersion blender until smooth.
4. Add cornstarch, lemon juice, brown sugar (I used 1/3 cup but start with 1/4 and add more if too tart.), and spices to taste, if desired; continue to blend well with immersion blender.
5. Turn the pressure cooker to simmer mode and simmer for 3-5 minutes, with the lid off, to thicken. It splatters a lot so cover loosely with a clean kitchen towel, if needed, and monitor closely.
6. Turn off cooker and allow the mixture to cool. Transfer to an airtight container and refrigerate for up to 10 days. This can also be frozen for up to 3 months.