I saw this recipe on Zupas.com and figured I should be able to substitute peaches for the apricots. I did and it turned out perfectly.
This makes 3 pints or 6 8-ounce jars
10-14 peaches - peeled, halved, and pitted
1/2 cup water
3 cups sugar
2 tablespoons lemon juice
Put the peaches and water in a saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until peaches are soft, about 20 minutes.
Pour peaches and juice into a blender and puree it using the pulse button....do not liquefy it. Measure out 6 cups of puree and pour it into a clean pot. Add sugar and lemon juice. Stir to dissolve the sugar. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until mixture thickens. This could take anywhere from 30 to 60 minutes. You can test it by placing a glass plate in the freezer for a few minutes then drop some peach butter on the plate. If it spreads then it's not quite done. You want it to hold it's shape.
Prepare your canner, jars and lids. Ladle hot butter into jars, leaving 1/4 inch head space. Wipe rim and place on lids. Place jars in canner. Bring to a boil and process for 10 minutes. Remove jars, let cool and store.