Stone-Fruit Butter

• 5 pounds ripe peaches, plums, cherries or nectarines, pitted and coarsely chopped
• 1 cup water
• 1 1/2 cups sugar
• 6 tablespoons fresh lemon juice

1. In a large pot, combine the fruit with the water and cook over moderate heat, stirring occasionally, just until the fruit softens, about 15 minutes.
2. Set a food mill over a heatproof bowl and pass the fruit through the mill to remove any skins.
3. Return the pureed fruit to the pot.
4. Add the sugar and lemon juice and bring to a rapid boil.
5. Reduce the heat to low and cook, stirring frequently to prevent scorching, until the puree is very thick and reduced to 4 to 5 cups, 1 hour and 15 minutes to 1 hour and 30 minutes.
6. Spoon the fruit butter into 1/2-pint jars and tap gently to release any air bubbles.
7. Let cool, then cover and refrigerate for up to 4 months or freeze for up to 6 months.

peaches, water, sugar, lemon juice

Taken from www.foodandwine.com/recipes/stone-fruit-butter (may not work)