Peach Butter with a Little Spice Kick

This recipe makes a fruity butter with a little spice kick to reflect the fall season.

4lbs. ripe peaches, peeled, pitted, and chopped

1/3 cup strained fresh orange juice

1 tsp. antioxidant crystals or ascorbic acid (find at health food stores - it maintains the color of your preserve)

¾ tsp. cinnamon

1/8 tsp. nutmeg

3 cups sugar

2 tbsp. strained fresh lemon juice

In an 8-quart pan, combine the peaches, orange juice, antioxidant crystals and butter.

Over medium heat, bring the mixture to a boil. Reduce the heat, cover and simmer until the peaches are soft, about 10 minutes. Stir frequently to prevent sticking. Remove the pan from the heat. Skim off any foam.

Press the peaches and juice through a food mill or fine-meshed sieve. Return the peach pulp to the pan. Stir in the sugar, nutmeg, cinnamon and lemon juice.

Over medium-low heat, heat the mixture, stirring constantly, until the sugar is complexly dissolved. Increase the heat to medium and bring the mixture to a simmer, stirring frequently. Reduce the heat and simmer until thick, about 20 to 30 minutes. As the butter thickens, stir constantly to prevent sticking or scorching. Remove the plan from the heat. Skim off any foam.

Ladle the hot butter into hot jars, leaving ¼-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200F water bath for 10 minutes, pint jars for 15 minutes.