7 lbs. of whole peaches (or apricots, for apricot butter)
1/2 cup water
1 1/2 cups brown sugar
Scald (to make peeling easy), peel, de-stone, and slice
up the peaches. Cook them in the water on very low heat for
about 3 hours, until they’re quite soft. Push them through
a sieve, then put them back in the pan and add the brown
sugar (mixing thoroughly) and heat through. Ladle into pint
jars, seal, and process in a hot water bath - or, cook the
mixture until it sheets from a spoon and seal with paraffin
or by inverting for 5 seconds onto lids/rings.
