I was so happy to find a recipe for Peach Butter in my new canning book. I have been buying TONS of Alabama peaches at the farmers market and freezing just as many as I eat! They'll be great in smoothies this winter (along with the blueberries I froze, too!). So, with an abundance of sweet peaches pushing me forward, I had to try the recipe!
I used the author's suggestion of adding cinnamon, cloves, and allspice to the butter and I'm glad I did --- I love those kinds of flavors! I made six jars, one of which went into the fridge for eating right away.
I think fruit butter recipes are nice for beginning canners (like me) because they're easy and basically foolproof (my first attempt at jelling was a disaster, butters seem to work so much better). And you don't need a pressure canner, just a water bath in a big stockpot. Now I can enjoy my summer peaches in the winter, too!