- Wash and blanch peaches then peel, pit and slice peaches. Combine peaches with 1/2 cup of water in a large pot. Simmer until soft. Puree using a food mill, Do NOT liquefy. Measure 8 cups of peach pulp.
- Combine peach pulp and sugar in a large pot. Add desired amount of cinnmaon. Cook until it is the consistency of applesauce. Stir often so that it doesnt stick. Ladle hot butter into hot jars, leave 1/4-inch headspace. Remove air bubbles. Put on lids and process ten minutes in hot boiling-water canner.