I am making my first attempt at peach butter, but have a couple of questions that I was hoping someone would be able to help me out with!

I am using the BBB peach butter recipe

yields about 4 pints:

4-4.5 lbs peaches

4 cups sugar

Peel, pit, slice peaches. Simmer with 1/2 cup water until soft. Puree.

Measure 2 quarts peach pulp, combine with sugar. cook until thick enough to round up on a spoon. Ladle into hot jars, process 10 minutes in boiling water canner.

Questions:

1. If I wanted to do this over 2 days, is there a safe stopping point? After its pureed? After it's made into butter, then heated again before processed?

2. The peaches I want to use are pretty sweet. Is the amount of sugar necessary for safe canning, or can I reduce it?

3. If I wanted to use half pint jars, should I still process for 10 minutes?

Thank you for your help!! :)

Rose