Peel, remove pits and dice about 8-10 lbs. peaches (about 8 cups). Place the diced peaches in a bowl of water (maybe 3 or 4 cups).
Remove 2 c. liquid from pot - I did this because the peaches seemed like there was way too much juice in them. It proved to be a very good choice to remove all this extra liquid. But, don't throw it out!
Puree remaining peaches/juice until smooth. I used a food processor.
Let the peaches simmer a bit on a low temp - use the plate test to determine if it has cooked long enough. The plate test is where you take a cold or room temp plate. Spoon out a small amount of hot peach butter onto the middle of the plate. Hold plate at an angle and if you can see juice separate as shown here - you need to cook it longer. When it is ready - the juice will not separate.
Spoon into canning jars and process in a water bath canner for ten minutes. Mine made six half-pint jars of peach butter and I also canned the juice I'd removed earlier which made two half-pint jars. I'll use this in a future recipe!
So far, I've enjoyed this on biscuits and spread on my waffles with some toasted walnuts! Yummy!