Ingredients
5lbsripe peaches,plums, cherries, or nectarines
1cupwater
1½cupssugar
6tbspfresh lemon juice
Preparation
In a large pot, combine the fruit with the water and cook over moderate heat, stirring occasionally, just for about 15 minutes until the fruit softens.
Set a food mill over a heatproof bowl and pass the fruit through the mill to remove any skins.
Return the pureed fruit to the pot. Add the sugar and lemon juice and bring to a rapid boil.
Reduce the heat to low and cook, stirring frequently to prevent scorching, for 1 hour and 15 minutes to 1 hour and 30 minutes until the puree is very thick and reduced to 4 to 5 cups.
Spoon the fruit butter into 1 cup jars and tap gently to release any air bubbles. Let cool, then cover and refrigerate for up to 4 months or freeze for up to 6 months.
Use as desired and enjoy.
