MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: PEACH BUTTER
  Categories: Jelly/jam, Fruits, Canning
       Yield: 6 servings
            DEIDRE ANNE PENROD   (FGGT98
       2    Quarts peeled, pitted and
            Chopped very ripe peaches
       3 c  Apple cider
       1 c  (simmered down from 2
            Cups) concentrated white
            Grape juice
       2    Tablespoons lemon juice
     1/4    To 1/2 teaspoon grated lemon
            Rind (or to taste)
     1/8    Teaspoon salt (optional)
     1/2    Teaspoon almond extract
   Place all ingredients (except almond extract) in large nonaluminum
   kettle. Cook over low heat until thick, stirring frequently and
   skimming if necessary.  When suitably thick, taste. Add extract if
   desired. Pour into hot, clean jars, cap with hot lids firmly screwed
   down. Process in boiling water bath for 10 minutes after water has
   returned to boiling, or in pressure cooker for 10 minutes at 5 pounds
   pressure. To freeze, cool to room temperature, then place in sharp
   freeze section of freezer until hard. Remove to main freezer for
   storage, or keep refrigerated and it will be good 10 days or more.
   YIELD: makes 6 to 7 cups. NUtritional value: 2 Tablespoons contain 20
    4 Tablespoons equal 1 diebetic fruit exchange. If no salt is added, 4
   Tabsp contains less than 1 milligram of sodium. From the cookbook
   files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie