Prepare the Peaches:

Wash the peaches thoroughly.

Bring a large pot of water to a boil. Blanch the peaches for about 30 seconds to 1 minute, then transfer them to an ice water bath to cool.

Peel the peaches, remove the pits, and roughly chop the flesh.

Cook the Peach Mixture:

In a large pot, combine the chopped peaches, granulated sugar, lemon juice, cinnamon, nutmeg, and salt.

Cook over medium heat, stirring frequently, until the sugar has dissolved.

Reduce the heat to low and simmer. Continue to cook, stirring occasionally to prevent sticking, until the peaches are very soft and the mixture has thickened, about 45 minutes to 1 hour.

Puree the Mixture:

Remove the pot from the heat. Use a blender or food processor to puree the peach mixture until smooth. For an extra smooth texture, you can strain the puree through a fine mesh strainer or cheesecloth.

Reduce Further (Optional):

If you prefer a thicker peach butter, return the pureed mixture to the pot and simmer over low heat, stirring frequently, until it reaches your desired consistency.

Preserve the Peach Butter:

While the peach butter is still hot, ladle it into sterilized jars, leaving about 1/4 inch of headspace.

Wipe the rims clean, then seal the jars with lids and rings.

For longer storage, process the jars in a boiling water bath for 10 minutes, then cool and store.

Enjoy:

Enjoy your homemade peach butter on toast, biscuits, pancakes, or mixed into yogurt or oatmeal. It also makes a lovely gift!