Peach Butter

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.

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This makes 3 pints or 6 8-ounce jars
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10-14 peaches - peeled, halved, and pitted
1/2 cup water
3 cups sugar
2 tablespoons lemon juice
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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.

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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.

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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.