Thanks to Kristen at Domestifluff.com for this great recipe!
1. In a large, non-aluminum pot, add the peaches, white grape peach and apple juice concentrates, water, lemon juice, and salt. Cook over low heat until the desired thickness is achieved, approximately 1 1/2 hours. Add cinnamon (optional) and stir until completely blended into the peach butter.
2. Remove from the heat and process the peach butter through a food mill or potato ricer for a smoother texture and to remove the skins, if desired. Pour into sterilized canning jars, filling until about 1/4 inch from the top. Place the lids on the jars and process in a hot water bath for approximately 10 minutes. Remove from the water and place on folded tea towels to cool.
Note: You can use a (potato) ricer in the final processing of the peach butter or a food mill.