Peach-Honey-Vanilla Butter

Prepare the Peach Base: In a large, heavy-bottomed pot, combine the pitted peaches, diced apple, and orange juice. (5 minutes)

Simmer to Soften: Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer until the peaches are tender, about 10-15 minutes. (10-15 minutes)

Cool Slightly: Remove the pot from the heat and let the peach mixture cool slightly for about 10 minutes. (10 minutes)

Prepare Canning Jars: While the peaches cool, inspect your canning jars for any cracks or defects. Sterilize the jars by immersing them in simmering water. Wash new lids and rings in warm, soapy water. (15 minutes)

Puree the Mixture: Working in batches, transfer the peach mixture to a blender or food processor and puree until completely smooth. You should have approximately 14 cups of puree. (10 minutes)

Combine and Cook: Return the peach puree to the pot. Add the sugar, honey, and vanilla bean seeds. Bring the mixture to a boil, stirring constantly until the sugar is fully dissolved. Reduce the heat to a gentle simmer. (5 minutes)

Thicken the Butter: Simmer the mixture uncovered, stirring frequently to prevent sticking, until it thickens and begins to mound on the spoon. This will take approximately 60-70 minutes. (60-70 minutes)

Jarring Process: Ladle the hot peach butter into the sterilized jars, leaving 1/4-inch headspace at the top. Use a clean knife or spatula to release any trapped air bubbles. Wipe the jar rims clean with a damp paper towel. Top with lids and screw the rings on tightly. (15 minutes)

Process for Preservation: Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Carefully lower the filled jars into the boiling water, ensuring they are spaced about 2 inches apart. Add more boiling water to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 5 minutes. (10 minutes)

Cool and Check Seal: Remove the jars from the stockpot and let them rest undisturbed, several inches apart, for 12-24 hours. After they have cooled, press the center of each lid. If the lid does not flex or move up and down, it is properly sealed. Remove the rings for storage and store the sealed jars in a cool, dark place.