Gingered Peach Butter

My family loves Apple Butter. If you aren't from the south-eastern US, you might not know what apple butter is. My sweet New Zealand neighbor had not heard of it (but is now a big fan of the idea!). Apple butter is simply stewed apples that have been pureed, mixed with sugar and spices like cinnamon and cloves, then cooked down for a few hours to about half its original volume into a consistency that spreads nicely on biscuits, bread, toast, etc.. (Was that a run on sentence?) My grandmother's apple butter is very good and I've tried to make it a time or two myself. My end results are good, but not as good as hers! She makes it in the fall, cans it, and then has jars of it through the winter or to give as gifts. Apple Butter just makes you think "Fall." But the other day I happened on a recipe for Peach Butter--something I hadn't heard of or made before. I decided to try it with some nearly over-ripe peaches from the market. I was really happy with the result and wanted to share. I think its a nice summer alternative, and maybe you can still get some good peaches! If you can get peaches while they are in-season and cheap, a big bunch of this will be a fraction of the cost of jams or jelly in the stores (at least here where I live!).

Gingered Peach Butter
3 lbs ripe peaches (as soft as you can get, not the harder white peach)
6 Tbs brown sugar, packed
8 slices fresh ginger root, 1/4 inch thickness

Preheat the oven to 325 (160ish) degrees. Rinse, peel, and pit the peaches and cut them into large chunks. Place them in a saucepan, cover with a lid, and cook on medium-low heat, stirring frequently, for about 20 minutes, until softened.

Puree the peaches in a blender or food processor, or through a food mill. Stir in the brown sugar and the ginger slices. Pour the mixture into an 8-inch baking pan. Bake uncovered for about 1 1/4 hours, stirring every 15-20 minutes, until it has cooked down to about half of its original volume and is thick and spreadable. Remove from the oven and discard the ginger slices. Cool.

Pack in a jar or plastic container with a tightly fitting lid and store in the fridge. Use within a couple weeks. Can also freeze and keep for several months.

Notes: I made this and it yielded about 2-2 1/2 cups peach butter. My mom made it and got nearly 5 cups. We decided her 3 pounds were heavier than my 3 pounds! Mine is already gone after sharing a small jar with my neighbor and eating it on toast for a few mornings...my mom will be working on hers for awhile!