Prepare a boiling water bath canner and keep 8 half-pint jars hot until ready to fill.
In a large stainless steel saucepan, combine the chopped peaches, water, lemon zest, and bottled lemon juice.
Bring the mixture to a boil over medium-high heat. Reduce the heat, cover, and simmer for about 20 minutes, stirring occasionally, until the peaches are very soft.
Working in batches, purée the cooked peaches using a food mill, immersion blender, or food processor until completely smooth.
Return the peach purée to the saucepan and stir in the granulated sugar, cinnamon, ginger, nutmeg, and cloves.
Bring the mixture to a gentle boil, then reduce the heat and simmer, stirring frequently, for 45 to 60 minutes, or until the peach butter is thick, smooth, and spreadable.
Ladle the hot peach butter into the prepared hot jars, leaving ¼-inch headspace.
Remove any trapped air bubbles using a non-metallic utensil. Adjust the headspace if necessary, then wipe the jar rims clean.
Apply the lids and screw bands until fingertip tight.
Process the jars in a boiling water bath:
- Half-pint jars: 10 minutes
- Pint jars: 10 minutes
- Adjust processing times according to your altitude if necessary.
Carefully remove the jars and allow them to cool undisturbed for 12 to 24 hours. Verify that each lid has sealed properly before storing in a cool, dark place.

Add ½ teaspoon of pure vanilla extract after opening a jar for a richer dessert-style spread.
Substitute a pinch of ground cardamom for part of the cinnamon to create a more aromatic flavor.
Blend in a small amount of finely grated fresh ginger for a brighter, spicier finish.
Use a combination of yellow and white peaches for subtle differences in sweetness and color.
Stir a spoonful into barbecue sauce or glaze roasted pork for a delicious sweet-and-savory twist.

Choose fully ripe, fragrant peaches for the sweetest, most flavorful fruit butter.
Stir the mixture frequently during the final simmer to prevent scorching as it thickens.
A wide, heavy-bottomed saucepan helps the fruit butter cook more evenly and reduces splattering.
The peach butter is ready when it mounds on a spoon and does not quickly spread on a chilled plate.
Leave the recommended ¼-inch headspace to help ensure a proper seal during processing.
Let the jars rest for at least 2 weeks before opening so the warm spices have time to fully develop and blend with the peaches.
Label each jar with the canning date and store in a cool, dark pantry for the best quality.
Once opened, refrigerate the peach butter and enjoy it within 3 to 4 weeks.