Oven-Roasted Peach Butter - cooking recipe

Ingredients

3 lbs yellow peaches (freestone are easiest)
1 -2 cup granulated sugar (or as needed)
1 lemon, juice and zest of

Preparation

Preheat oven to 350 degrees Fahrenheit. Cut the peaches in half and remove the pits. Arrange them cut-side-down in a single layer in a non-reactive baking dish (glass or ceramic is best). Roast for 30 minutes, or until the skins are loose. I usually allow 45 minutes, depending upon the size of the peaches.
Remove the baking dish from the oven and let the peaches cool a bit so they are easier to handle, then remove and discard the peach skins. Mash the peaches with a fork or potato masher. Reduce the oven to 250 degrees and return the pan of mashed peaches to it. Bake 2 to 3 hours longer, stirring often to prevent burning. Any wateriness should be gone and they should be dark in color.
Taste the puree and stir in 1 cup sugar. Taste again and add more sugar to suit your taste, then stir in the lemon zest and juice.
Store in the refrigerator or process filled half-pint jars in a boiling water bath for 15 minutes to make them shelf-stable.