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Raspberry Peach Butter

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“An excellent flavor combo! Great on toasted english muffins.”
1hr 40mins
6 cups

Ingredients Nutrition


  1. Place peaches and raspberries in a blender or food processor and pulse until smooth-ish.
  2. Pour into a medium stainless steal or enamel pot with the remaining ingredients.
  3. Bring to a boil over medium heat, stirring frequently.
  4. As the mixture thickens be prepared to stir constantly to prevent scorching.
  5. After about 1 1/2 hours test butter on a frozen plate.
  6. If no watery ring appears fill two 1/2 pint jars and 1 small jar, leaving 1/4 inch head space.
  7. Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.

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