1 (8 oz.) pkg. dried peaches
2 c. water
1 c. sugar

Combine peaches and 2 cups water in a dutch oven; let stand 5 hours. Cook peaches over low heat 30 minutes or until very tender. Remove from heat; mash peaches with a potato masher. Stir in sugar; cook over low heat 5 to 8 minutes or until thick, stirring butter frequently.

Quickly spoon butter into hot sterilized jars, leaving 1/4 inch headspace; cover at once with metal lids, and screw bands tight. Process in boiling water bath 10 minutes.

NOTE: I usually make a double or triple batch of butter and buy the fancy jars at the store and give them away at Christmas as gifts for my daughters teachers and the mothers of her friends. Makes very inexpensive gifts. Makes 3 half pints.