Spicy peach butter recipes?

i want a spicy recipe for peach butter, not just peaches and sugar...I want fall spices...yummy

Spicy peach butter recipes?
This recipe includes canning instructions.





SPICED PEACH BUTTER


10 large fresh peaches, (about 4 lbs.)


Juice of 2 lemons


1/2 teaspoon ground cinnamon


1/8 teaspoon ground cloves


1/8 teaspoon ground nutmeg


Sugar to taste*





Drop peaches in boiling water for 30 seconds to loosen skin. Peel and pit peaches and cut into chunks. Place peach chunks in a large pan with enough water to prevent sticking and cook 15 to 20 minutes or until soft. Puree the peaches in a food processor and return to the saucepan, adding spices. Simmer over low heat, stirring frequently, 30 to 35 minutes or until the puree thickens. Add sugar to taste. Continue to simmer until thickened.





When butter reaches desired thickness; fill clean, hot, sterilized ½ pint jars with peach butter, leaving ¼ inch headspace. Remove air bubbles by sliding a nonmetallic spatula between the jar and food; press gently on the food to release trapped air. Repeat procedure 2 to 3 times around jar. Wipe rim and threads of jar with a clean, damp cloth. Apply lids that have been treated according to manufacturer directions. Center heated lid on jar with sealing compound next to glass. Screw band down evenly and firmly until a point of resistance is met—fingertip tight.





Process in a hot water bath at 190 degrees F for 10 minutes. Remove jars from canner; set them upright on a towel to cool. Bands should not be retightened. Let jars cool 12 to 24 hours. After jars are cool, test for a seal by pressing the center of the lid. If the lid does not flex up and down, the lid is sealed. Remove the bands. Wipe jars and lids with a clean, damp cloth. Label and store jars in a cool, dry, dark place. Yield: 4 8-ounce jars





*Rule of thumb: for every cup of fruit pulp add ½ cup of sugar.


http://www.recipelink.com/mf/20/4594


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Any recipe can be doctored-up with spices.


Judge by your taste buds as to what you like.





PEACH BUTTER


3 1/2 lbs peaches


1 3/4 cups granulated white sugar


1 tablespoon lemon juice


1/4 teaspoon almond Flavouring


Place peaches in boiling water 2 at a time for 30 sec. to one minute. Remove from water and peel. Remove pits. Grind or mash peaches, then combine with other ingredients in a large saucepan. Bring to a boil on medium heat, stirring often. Boil, again stirring often, for about one hour and fifeen minutes until thickened. A spoonful on a chilled saucer should remain smooth with no watery sign.


Yields: 2 half pints and one small jar


http://www.culinarycafe.com/Sauces-Marin...
Reply:Peach Butter





6 to 8 peaches (fresh)


1/2 c. sugar (to each cup pulp)


1/2 teaspoon nutmeg


1/2 teaspoon 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.
Reply:Peach Butter from the Crockpot Recipe


6 cups unsweetened peaches


3 cups white sugar


1 1/2 cups apricot nectar


2 tablespoons orange juice or lemon juice


1 teaspoon vanilla





4 servings Change size or US/metric


Change to: servings US Metric





4 hours 5 minutes 5 mins prep


Put peaches through food processor.


Mix all ingredients together well and put in crockpot.


Bring to a good boil and then you can put the crockpot on low to keep it boiling.


Cook for 4 hours





Raspberry Peach Butter Recipe





2 1/2 lbs peaches, peeled,pitted and chopped


1 lb raspberries, washed


1 3/4 cups white sugar


1 1/2 tablespoons fresh lemon juice


1/2 teaspoon almond extract





6 cups Change size or US/metric


Change to: cups US Metric





1 hour 40 minutes 10 mins prep


Place peaches and raspberries in a blender or food processor and pulse until smooth-ish.


Pour into a medium stainless steal or enamel pot with the remaining ingredients.


Bring to a boil over medium heat, stirring frequently.


As the mixture thickens be prepared to stir constantly to prevent scorching.


After abour 1 1/2 hours test butter on a frozen plate.


If no watery ring appears fill two 1/2 pint jars and 1 small jar, leaving 1/4 inch head space.


Process in a Boiling Water Bath for 15 minutes at altitudes up to 1000 feet



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