Rinse your peaches under cool, running water.

Blanch the peaches in boiling water for 30–60 seconds. Immediately transfer the blanched peaches to a bowl of cold water.

After 1 or 2 minutes of cooling, place the peaches on a towel or drainer to drain. Repeat this process until all the peaches have been blanched.

Cut the peaches in half lengthwise and twist the two halves to separate.

Remove and discard the pit and any stringy, fibrous flesh.

Using your hands or a paring knife, remove the outer skin (peel) from the peaches and discard.

Cut the peaches into quarters or smaller pieces and place them in a large saucepan. Add ½ cup of water.

Over medium heat, simmer the peaches until soft and mushy, stirring often.

Process the peach mixture in a food processor, food mill, or immersion blender to produce a smooth peach pulp.

Place 2 quarts of peach pulp in a large saucepan and add 4 cups of sugar. Stir until the sugar is dissolved.

Bring the peach butter to a soft boil over medium-high heat.

Reduce the heat to medium and cook at a low boil, stirring often and watching for scorching or sticking. Cook the mixture until thick enough to form a mound on a spoon.

Ladle or pour the jam into prepared jars or containers, maintaining ¼” headspace if canning.

If canning, process the jars in a water bath canner for 10 minutes (or 15 minutes if above 6,000 feet in elevation).

If not canning, store the peach butter in the refrigerator or freezer after it has cooled, and eat within 3 weeks if refrigerated or 6 months if frozen.