A cross between peach butter and peach preserves!
Oven-Made Peach Butter

• Peel and stone peaches and cut into quarters.
• Finely chop or grind the peaches to make pulp.  (Be sure to include all the juice, too.)
• Measure equal amounts of peach pulp and sugar into a large roaster.  The roaster should be no more than half full.
• Place on top of the stove and cook, uncovered, until the mixture starts to bubble, stirring constantly to mix the sugar thoroughly and to prevent sticking.  Use a wooden spoon for stirring.
• When the mixture starts to bubble, place in a 350° pre-heated oven and continue to cook, uncovered, at that temperature for two to three hours longer, or until it is as thick as you prefer your spread.  Stir every 20 minutes.
• Put into hot sterilized jars or glasses and seal.

Tips:

1. Obviously you can fix a smaller amount as long as you use equal amounts of peaches and sugar.
2. It is important not to leave it in the oven too long if you want it to keep its nice golden color.
3. To peel the peaches easily, immerse them in boiling water for 20-30 seconds till the skins start to crack.  Remove them and plunge them into cold water.

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