Peach Butter/Preserves

3 1/2 cups peeled, diced peaches
1 1/2 cups sugar
1 tablespoon lemon juice

• Wash, peel, and dice peaches.  (Save peelings to use for fried pie filling.  You can find that recipe HERE.)
• Stir peaches, sugar, and lemon juice together. 
• Bring to a boil using medium heat.
• Continue boiling and stirring about 15 minutes.
• Spoon cooked mix into hot, half-pint jars which have been sterilized.  (I do this by running them through the sterilization cycle in my dishwasher.  Then, keep the jars hot by placing them on a cookie sheet in the oven which is at 200 degrees.)
• Place the jar lids into a pan of boiling water for a couple of minutes.  Then, lift out of the water with tongs and place on top of jars. 
• Screw the lid ring on till it is barely firm.
• Place jars into a boiling water bath for 15 minutes.
• Remove from water bath and let cool on the counter.

This recipe will make 2 half-pints.  I doubled it and simply boiled the peaches for about 40-45 minutes.  It is absolutely superb on a biscuit!