Place a large pot full of water over high heat and bring to a boil. Fill a large bowl with ice water. Set aside.
Score the bottom of your peaches with an x. When the water comes to a boil, gently place the peaches into the water and remove when the skin begins to peel back (1-2 minutes). Place immediately into ice bath.
Let the peaches cool in the ice bath and then remove and remove the skins. It should peel or slide off easily.
Slice your peaches removing the pit, and dice the fruit into medium chunks.
Place your peaches into a medium size sauce pot.
Add brown sugar, cinnamon, cardamom and vanilla. Squeeze your lemon into the fruit as well, it should be about 1½ tbsp of lemon juice.
Turn the heat to medium and let it come to a low boil. Cook the fruit mixture for about 15-20 minutes, stirring occasionally.
At 20 minutes remove from heat and either transfer to a blender or use an immersion blender to process the fruit into a smooth puree.
Return fruit to saucepan if using a traditional blender, and then place pan back on medium heat and cook for another 10-15 minutes. The mixture should have reduced and become thicker, close to an applesauce like texture.
Remove from heat and transfer the peach butter to a mason jar. Allow to cool at room temperature then freeze or refrigerate. Peach butter will keep for about 7-10 days in the fridge and a few months in the freezer. Enjoy!
