![Stone Fruit Butter](https://cdn.statically.io/img/www.foodandwine.com/thmb/mn0MRVtTAB2gXN7NZQgBLcP-LBk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/HD-201008-r-fruit-butter-5dd85a490fd4474dbd1bfa921a435b5b.jpg)
Ingredients
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5 pounds ripe peaches, plums, cherries or nectarines, pitted and coarsely chopped
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1 cup water
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1 1/2 cups sugar
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6 tablespoons fresh lemon juice
Directions
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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. Set a food mill over a heatproof bowl and pass the fruit through the mill to remove any skins.
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Return the pureed fruit to the pot. Add the sugar and lemon juice and bring to a rapid boil. 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. Spoon the fruit butter into 1/2-pint jars and tap gently to release any air bubbles. Let cool, then cover and refrigerate for up to 4 months or freeze for up to 6 months.