Categories: Fruits, Desserts 
      Yield: 1 servings 
  
      1 x  -Dottie Cross TMPJ72B               2 c  Sugar 
      4 lb Ripe peaches;                     1/4 c  Lemon juice 
      1 x  Pitted and quartered                1 x  -Grated zest of 2 lemons 
      1 x  -(about 3-1/2 quarts)               2 ts Ground cinnamon 
      2 c  Water                             1/2 ts Ground cloves 
  
  In a large saucepan, bring the peaches and water to a boil over a medium 
  heat. Reduce the heat to low and simmer, stirring often, until peaches are 
  very tender. In a food processor fitted with the metal blade or a blender, 
  process the fruit mixture in batches until smooth. Return the puree to the 
  saucepan and stir in the sugar, lemon juice, lemon zest, cinnamon, and 
  cloves. Bring to a boil over medium heat, stirring constantly. Reduce the 
  heat to low and simmer, stirring often, until thickened and reduced to 
  about 6 cups, about 30 minutes. Ladle the peach butter into hot, sterilized 
  jars, leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on 
  the jars. Process in a boiling water bath for 10 minutes. Remove the jars 
  from the water and cool completely at room temperature. Makes about 3 
  pints. Source: "An Edible Christmas" (A Treasury of Recipes for the 
  Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C