Peach Butter

From a
1912
cook book
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.

Note:
Butters are usually made in large quantities, and the proportions
alone are given in the following recipe. At least three times the amount should be made at a time, if a moderate quantity is desired. Butter made of Fruits or Vegetables
is a piquant addition to the dinner, when a Roast is served.
.
.

4 lbs. Peaches
1 Lemon
1 lb. Sugar
.

Pare, stone, and weigh the Fruit,
allowing Sugar as above.
Place the Fruit in the preserving-kettle
and heat very slowly, adding no Water.
When it is quite soft,
pass the Peaches through a fine sieve,
return the pulp to the fire,
then add the Sugar,
and boil twenty minutes.
Just before taking from the fire,
add the Lemon Juice.
Put up the same as Jelly.
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