The last of the peaches

I had just under a quart of peaches left over from last nights peach canning marathon... So I made that into a double batch of peach butter. I was aww'ed at the amount 0f sugar it takes to do preserves... I adjusted it a tad. So the recipe I used is as follows:

5 cups peaches (sliced and pealed)
5 cups sugar
1 box Sure Jell

I cooked the peaches down and used an old potato masher to mash them a bit so we don't have big chunks. Then I added the Sure Jell and brought back to a boil. After it was boiling well, I added the sugar, and mixed until it was thick. I put it in hot wide mouth 1/2 pint jars and processed it for 12 minutes in a hot water bath.

If anyone has noticed I only use wide mouth jars in my canning, regardless if I am making 8 oz of jam or quarts of Applesauce. I have found that it makes the entire process easier if I only have to buy one size of lids.