Instructions

1. In a large saucepan cook the peaches, lemon juice and honey over medium heat for 20 minutes. Stir occasionally and mash the peaches with a wooden spoon as they soften.
2. Add the chia seeds and cook an additional 5-10 minutes until the liquid is mostly absorbed and the seeds begin to gel.
3. Remove from the heat and stir in the vanilla.
4. Cool in the pan 10 minutes, transfer to canning jars.
5. At this point you can either can the peach butter for long storage or cool completely on the counter and then cover and refrigerate for up to 2 weeks.