Brown Sugar And Peach Butter

Prepare canning jars and lids according to manufacturer's instructions.

Peel, pit and chop peaches. Treat peaches with an antioxidant such as Fruit-Fruesh Fruit Protector to prevent darkening. Cook peaches in a small amount of water, about 1/2 cup, until soft. Press through a sieve or food mill. Measure 2 quarts pulp.

Combine pulp, sugar, honey and spices in a large saucepan. Cook slowly over low heat, stirring frequently to prevent sticking. Cook until butter thickens, about 30 minutes.

Carefully ladle butter into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly. Do not use excessive force.

Process 10 minutes in a boiling-water canner.