1. To pit and peel peaches, blanch peaches in lightly boiling water for 60-90 seconds, then transfer to ice water to halt the cooking process. 
2. Use a knife to break the skin, and pull free from peach. 
3. Puree peeled and pitted peaches using a food processor, blender, immersion blender, potato masher, etc. 
4. Place peach puree in a 4 quart or larger pan, and stir in remaining ingredients. 
5. Heat over low-medium heat to a simmer, stirring occasional. 
6. Continue to simmer until puree is reduced by about half, and is thick. Pull it off the stove before it’s quite as thick as you think it needs to be; it will thicken up a bit as it cools. 
7. When peach butter is done cooking, proceed with canning instructions. 

How to can peach butter

1. Ladle hot peach butter into sterilized jars, leaving about 1/2 inch headspace. 
2. Wipe rims clean, and screw down lids and rings. 
3. Prepare a hot water bath canner with hot water (make sure the canning rack is in the bottom). 
4. Place jars into canner, and make sure the water level reaches a depth of at least one inch over the tops of the jars. 
5. Place lid on canner, and heat to a rolling boil. 
6. Process half pint jars for ten minutes, or pint jars for 15 minutes. 
7. Remove from heat and let cool 10 minutes before removing jars from canner. 
8. Remove jars, being sure to protect them from cool drafts to avoid jars cracking. To do this, I cover them with a towel. 
9. After 24 hours, check seals, wash jars if needed, and store in a cool place out of direct light