1 gal. mashed fruit
1/2 gal. sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground allspice
3 tbsp. lemon juice

Add peaches, sugar and salt into large kettle. Boil rapidly, stirring constantly to prevent scorching. As butter becomes thick, reduce heat to simmer. Add spices and lemon juice. Continue cooking until thick enough to almost flake off spoon. Pour a tablespoon into chilled plate, if no rim of liquid forms around edge of butter it is ready to can. Pour into hot jars. Process in boiling water bath 5-10 minutes.