Wash the peaches under cool running water.

Bring a medium saucepan of water to a boil. Blanch the peaches by placing them in the boiling water for 30-60 seconds, then transfer to a cold water bath.

Peel off the skins and remove the pits. Cut the peaches into slices or chunks.

Add the peaches and ½ cup water to a large saucepan. Simmer over medium heat until the peaches are soft.

Puree the peaches with a food processor, immersion blender, or food mill until smooth.

Measure 2 quarts of the peach puree and return it to the saucepan. Add the sugar and stir until dissolved.

Cook the mixture over medium-high heat, stirring frequently, until it starts to boil. Reduce the heat to medium and continue cooking until it thickens. Stir often to prevent burning.

Test the consistency by spooning out a little. If it mounds up on the spoon, it’s done.

Pour the peach butter into sterilized jars, leaving ¼-inch headspace. Wipe jar rims with a clean cloth and seal with lids.

For immediate use, store in the fridge, or proceed with canning instructions for long-term storage.