Wash, peel, pit, and chop the peaches (see ingredient section for tips).

Measure out ten cups of prepared peaches and add to your Instant Pot, crock pot, jam pot, or a large non-reactive sauce pan with a heavy bottom.

Add the chopped candied ginger, freshly grated lemon zest, lemon juice, water, and a pinch of salt.

If you are using an Instant Pot, set the pot to Saute (low), stirring often just until the mixture starts to simmer. Then, lower the heat to the slow cooker setting (high).

For a crock-pot, turn the heat to high, stirring occasionally, and turn down if the fruit shows any signs of scorching (crock pots vary a lot in wattage, so you'll have to use your best judgement here).

If you are making this on the stove, use medium-high heat, stirring often just until the fruit mixture starts to simmer, then turn it down to medium-low to low heat.

You can also simmer it longer on low heat, though unlike apple butter, I don't like to let this peach butter cook down for a very long time- this keeps the color and flavor bright.

Simmer everything together for at least 30 minutes on low to medium-low heat, or until the peaches and candied ginger pieces are quite soft.

If you have an immersion blender, blend the peach butter right in the pot until it is completely smooth.

If you are using a regular blender, food processor, or food mill, you'll need to work in batches to puree the whole pot of ginger peach butter. I recommend transferring the fruit mixture to a large heat-resistant container, then adding the pureed fruit back to the cooking pot off the heat as you puree each batch.

Be careful while blending the hot fruit mixture. Use thick kitchen towels or hot pads to hold down the lid of the blender, and watch out for splatters!

Add the sugar to the pureed peach and ginger mixture in your cooking pot.

Stir until the sugar has dissolved, and then cook the peach butter down until it is as thick as you would like it, or at least thick enough to coat a spoon. It will thicken somewhat as it cools.

You can cool and freeze in appropriate containers for 6-12 months, refrigerate in clean jars for up to a few weeks, or can the ginger peach butter for longer shelf life (recommended, see next steps).

When your peach butter is almost finished simmering, fill your water bath canner with water to a height that will cover your jars by several inches with room to boil vigorously.

Wash your jars and lids with hot soapy water, rinse, and place the jars (but not the lids) in the canner as you bring the water up to a low simmer or at least 180℉.

Protect your work surface- I like to use a baking sheet pan lined with an old kitchen towel, but you can also use a sturdy wire cooling rack or silicone mat. This helps protect the glass from temperature shocks and also makes for easier clean-up!

Remove your canning jars from the canner (carefully, with tongs or jar lifters, tilting them out of the hot water) just before filling and place them on the towel or rack.

Using a jar funnel if you have one, ladle the hot apple butter into the hot jars. Leave ¼" of headspace at the top of the jars (very slightly more if you are using reusable-style lids with gaskets like Weck or Tattler).

Debubble the jars with a thin spatula, spoon, or debubbling tool, and wipe the tops of the jars with a clean paper towel or lint-free cloth that has been dipped in hot water or vinegar.

Place the canning lids on the clean jar tops and screw down the rings- don't overtighten the rings, just barely snug or "fingertip tight". Regular canning lids are pretty forgiving but reusable lids need a more exact tension.

Using your jar lifter, tongs, or the canning jar rack, carefully place the hot filled jars of peach butter in the preheated water-bath canner.

Make sure you have adequate water covering the jars (at least 2" over the tops of the jars). Top up with water from a hot kettle if needed.

Start the timer for your water bath only after the water is at a rolling boil and all jars are in the canner. Process pint and smaller jars for 10 minutes (adjust for altitude if applicable, see recipe notes for chart) and then turn off the heat.

Leave the jars in the canner, and set another timer for 5 minutes.

Remove jars from the canner after the total time is up, and place them back on the towel-covered sheet pan or counter (put down a fresh towel if you spilled while filling the jars).

Leave jars to cool slowly in a draft-free place. Do not touch rings until the jars are completely cool and sealed and do not stack jars.