Peach Butter (Tiffani)

Peaches – 20 medium ripe peaches (about 6 pounds) / 8 C blended
2 1/3 cup sugar
¾ tsp salt
1 tsp cinnamon
In heavy saucepot over medium heat, cook peaches, stirring frequently, until very soft, about 15 minutes. Remove from heat. Drain juice; blend in blender.
Return peach pulp to saucepot. Stir in sugar, salt, and cinnamon; over high heat, heat to boiling. Reduce heat to medium-low; cook 30 minutes, stirring frequently, until mixture thickens and mounds when dropped from a spoon.
Meanwhile, prepare jars and caps for processing.
Immediately ladle hot peach mixture into hat jars to ¼ inch from top. Close jars and process in boiling water bath for 10 minutes.