Wash and blanch peaches. Put peaches in cold water. Peel, pit and slice peaches. Combine peaches and 1/2 cup water in saucepot. Simmer until peaches are soft. Puree in food processor.
Combine peach puree, sugar and spices in a large saucepot. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Ladle hot butter into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes (20 for Spanish Fork) in a boiling-water canner.
For a couple of years when I was a young girl, someone in my family made apple butter and gave us a couple jars. I absolutely fell in love with fruit butters then. This was my first time attempting to re-create some of the magic on my own and I’m very pleased with the results. This peach butter has great flavor and the spices make it absolutely wonderful.