whole peach butter


The sweetest flowers, the fairest trees are grown in solid ground.


The sole sugars I’ve consumed in the past several weeks have been in the form of whole fruits. Detoxing the high fructose life has given me little glimpses into a kinder sweetness.


Maybe it’s the full moon, but I’m feeling the sweetness like a lullaby, like a full pail of water in my sacrum.


Growing, harvesting, puréeing, stirring, and giving the fruit that falls from the sky is an intuitive cycle.


Savor the subtle sweetness around you. Listen to your tongues and your bodies and let the water flow up your spine and through your heart. Like you’re a peach tree.


Whole Peach Butter

2 lbs peaches
1/2 tsp allspice (at least)
pinch of salt

Without peeling, chop the peaches into manageable chunks, and purée in a food processor or blender (if using a blender, work in batches and add minimal water to get the blender going; the water will cook out later). Simmer in a saucepan on low with the salt and allspice, uncovered, stirring frequently (every 5-10 minutes is fine) for at least an hour; check the texture periodically by taking a spoonful out and letting it cool to get an accurate read. Store in the refrigerator, or can for shelf-stable peach butter to eat all winter.



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