4 lbs ripe peaches (they should be soft and smell amazing)
1/2 cup water
1 1/2 cups brown sugar, sucanat or sweetener of your choice
1/2 tsp nutmeg
1/4 cup apple cider vinegar
Wash peaches, then roughly chop or even just break them apart with your hands and put them in a large Dutch oven or heavy-bottom pot over medium heat (pits and all!). Add water, cover the pot and let it cook for 30 minutes. Remove the lid, stir and break up the peaches a bit. Continue to simmer for 30 more minutes. Remove peach pits, then blend peaches and skins with an immersion blender or in a high-speed blender or food processor. Simmer for 15 more minutes, then add sugar, nutmeg and apple cider vinegar.
Place canning lids in warm water for 5 minutes to soften the rubber seal. Fill sterilized, hot half-pint jars with hot peach butter, leaving 1/2 inch of space at the top. Seal (don’t tighten the ring too much) and bring a large pot of water to a boil. Place a small rack or tea towel inside your pot so the jars aren’t sitting directly on the bottom surface, then add your jars in and process for 8 minutes. Use a jar lifter to remove from boiling water and set them on a tea towel on the counter. Don’t worry about removing water, tightening the rings, or anything like that – you want to let the jars finish sealing completely on their own. As the jars cool, they’ll vacuum seal and you’ll hear a “pop” as the center of the lid is sucked down. After 24 hours, if any cans are still unsealed, put them in the fridge and use that peach butter first.