Recipe yields 3 half-pint jars.

PREPARE FOR CANNING

• Wash the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
• Wash the lids and rings in hot soapy water. (If you're using non-Ball brand lids, prepare as suggested by manufacturer.)
• Place empty jars in a canning pot or large stock pot with enough water to cover by an inch or two, cover pot, and set on high heat. It can take awhile for the water to heat, so get it started before you begin making the recipe.

MAKE THE PEACH BUTTER

• Fill a large pot with water and bring to a rolling boil. Use a knife to cut an X on the bottom of each peach.
  2 pounds fresh ripe peaches
• Ease peaches into the boiling water and heat for 60 seconds.
• Use a slotted spoon to transfer the peaches into a bowl of ice water for 60 seconds, then remove to an empty bowl. Repeat with remaining peaches.
• Slip the skins from the peaches. Read more detailed instructions on blanching and peeling peaches here.
• Remove the cooking pot from the heat and dump out the water.
• Cut each peach in half, remove pit, and cut each half into 6-8 pieces. Place chopped peaches into pot.
• Add 1/2 cup water, lemon juice, and cinnamon to the pot and bring to a boil. Simmer over medium heat for 15-20 minutes or until soft, stirring occasionally.
  1/2 cup water, 1/2 tablespoon cinnamon, Juice of 1/2 lemon
• Using an immersion blender, puree peach mixture until smooth. Alternatively, use a potato masher to smash the cooked fruit.
• Continue to cook on medium low for about 35-50 minutes, stirring occasionally, until the mixture reaches the desired thickness. The peach butter will thicken more as it cools.
• Transfer into jars and store in refrigerator or proceed with the canning process outlined below.

CANNING

• Remove empty jars from canner, draining water back into pot.
• Ladle hot jam into half-pint, pint, or quart sized jars, leaving 1/4" head space. A canning funnel makes this easy.
• Wipe jar rims to remove any residue that may have spilled. A clean rim is essential to a good seal.
• Set jar lids in place. Screw bands on finger tight.
• Use a jar lifter to gently submerge jars into hot water in the canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a simmer and then set the timer.
• Process pints, half-pints, or quart jars for 15 minutes 0-1,000 feet altitude, 20 minutes for elevations between 1,001-6,000', or 25 minutes for over 6,000'.
• Remove jars from water using the jar lifter and transfer to a solid, towel-covered surface. Allow to cool for 24 hours.
• Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
• Remove rings and wash outsides of jars. Store in a cool, dry place.