• Preheat your oven to 350°F.
• Wash the peaches, then cut them in half and remove the pit and dice.
• Pour the diced peaches into a roasting pan add add the sugar mix and bake for 1 hour.
• Remove from oven and purée with a stick blender. Place back in the oven and bake for 1 hour.
• Remove the peach puree from the oven and add the cinnamon and lemon juice, and stir.
• Return to the oven for 1 hour, or until the mixture has thickened enough. It’s done when it can mound on a spoon without running off.

To Can

• Ladle the hot peach butter into your prepared mason jars, leaving 1/4 inch of headspace.
• Run a debubbler or small spatula around the inside edge of the jar to remove any air bubbles.
• Using a damp cloth, wipe the jar rims clean. Then place the lids and rings on finger-tight.
• Process half pints or pints in a waterbath canner for 10 minutes, adjusting the time to your elevation.
• When the processing time is done, turn off your canner and remove the lid. Let it sit for 5 minutes, then remove the jars and place them onto a towel or wooden cutting board.
• Let the jars sit undisturbed for 24 hours so they can seal. After that, you can check the jars to make sure they have sealed properly. Any jars that didn’t seal need to be reprocessed or refrigerated.
• Remove the rings and wash the jars. After drying, label them and store in a cool, dark place.

To Freeze

• Let the peach butter cool to room temperature, then ladle into freezer-safe containers, making sure to leave room for expansion. Label the containers and freeze for up to a year.