MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Can/preserv, Holiday, Desserts, Sauces
       Yield: 1 servings
       4 lb Ripe peaches;
            Pitted and quartered
            -(about 3-1/2 quarts)
       2 c  Water
       2 c  Sugar
     1/4 c  Lemon juice
            -Grated zest of 2 lemons
       2 ts Ground cinnamon
     1/2 ts Ground cloves
   In a large saucepan, bring the peaches and water to a boil over a
   medium heat. Reduce the heat to low and simmer, stirring often, until
   peaches are very tender. In a food processor fitted with the metal
   blade or a blender, process the fruit mixture in batches until
   smooth. Return the puree to the saucepan and stir in the sugar, lemon
   juice, lemon zest, cinnamon, and cloves. Bring to a boil over medium
   heat, stirring constantly. Reduce the heat to low and simmer,
   stirring often, until thickened and reduced to about 6 cups, about 30
   minutes. Ladle the peach butter into hot, sterilized jars, leaving
   1/4 inch of headroom. Wipe the rims clean and put the lids on the
   jars. Process in a boiling water bath for 10 minutes. Remove the jars
   from the water and cool completely at room temperature. Makes about 3
   pints. Source: “An Edible Christmas” (A Treasury of Recipes for the
   Holiday) by Irena Chalmers.