Peach butter is a luscious homemade spread that’s made by slow cooking peaches to concentrate their flavor into the ultimate peach preserve.
I love going to the grocery store and seeing the large stacks of fresh peaches when peach season arrives. Vermont’s not exactly known for it’s fresh peaches, but our local coop ships up cases of fresh ripe southern peaches each year so we can have a taste.
I always buy a case or two for preserving, and I’m always looking for new ways to showcase these fragrant beauties. Home canned peach slices and peach jam are two favorites for my family, but now that I’ve made homemade peach butter I’m completely spoiled!
You must try this fantastic peach butter if you love peaches like I do.
Ingredients for Peach Butter
This time tested recipe for peach butter is adapted from The Ball Blue Book Guide to Preserving, and though I’ve tried quite a few variations, this one captures the essence of peaches perfectly.
To make 8 half-pint (8 oz.) jars of peach butter, you will need:
- 4 – 4½ pounds peaches (about 14-18 medium)
- ½ cup water
- 4 cups granulated sugar
How to Make Peach Butter
Wash the peaches by rubbing them with your hands under cool running water.
Fill a medium saucepan with enough water to cover 2-3 peaches. Heat the water to boiling, and gently place 2 or 3 peaches in the boiling water with a slotted spoon. Blanch the peaches for 30 to 60 seconds, ensuring the entire peach has been in contact with the boiling water. Remove the blanched peaches with a slotted spoon from the boiling water and immediately place them in a bowl of cold water. After a minute or two in cold water, move the peaches to a drainer or towel.
Keep the heat on medium-high or high for the boiling water throughout this process. While 2 or 3 peaches are cooling, add 2 or 3 peaches to the boiling water. Repeat this process until all peaches have been blanched.
Cut the peaches in half lengthwise, circling around the pit in the middle of the peach. Twist the peach slightly in both hands to separate the two halves from the pit. Remove the pit and any stringy, fibrous flesh from the pit area.
Peel the outer skin off the peach halves using your hands or a paring knife. Discard the pits and skins from the peaches. The skin should peel off easily if the peaches are blanched properly. (You can also just peel them by hand with a sharp paring knife.)
Cut the peaches into slices or chunks and place the peaches along with ½ cup of water in a large saucepan.
Over medium heat, simmer the mixture until the peaches are soft and mushy, stirring occasionally and watching for scorching.
Once the peaches are thoroughly cooked, puree the mixture using a food processor, immersion blender, or a food mill.
Measure 2 quarts of the peach mixture into the large saucepan and add 4 cups of sugar. Stir until sugar is dissolved.
Cook the peach mixture over medium-high heat, stirring frequently, until the mixture begins to boil. Reduce the heat to medium and continue to cook the peaches at a slow boil. Continue to stir frequently to prevent scorching.
Test the peach butter thickness by taking a spoon and scooping a spoonful of peach butter out of the pot. If it forms a mound on the spoon, it is thick enough. If most of the peach butter runs off the edges of the spoon, you need to continue to cook it longer.
Once the peach butter has reached the desired consistency, remove it from the heat and immediately pour or ladle it into prepared jars or containers, leaving ¼” space at the top. Using a canning funnel with measure will help you maintain the accurate headspace and make filling the jars less messy.
Wipe the container’s rim with a clean, damp cloth and put lids on your containers.
Enjoy your fresh peach butter immediately and store it in the refrigerator. It should be eaten within a month. You can also freeze peach butter, which will keep well for up to 6 months.
Canning allows you to store your delicious peach butter for up to 18 months or longer if safely canned and stored in your pantry or a cool, dry place. Continue to the “Canning Peach Butter” section for hot water bath canning instructions.
Canning Peach Butter
Prepare a water bath canner and jars before cooking the peach butter. Please read my beginner’s guide to water bath canning before you get started if you are unfamiliar with hot water bath canning.
After you have cooked your peach butter until it forms a mound on a spoon, carefully ladle or pour it into prepared hot jars, leaving ¼” headspace at the top of the jar.
Remove any air bubbles using a rubber spatula or butter knife.
Wipe the rims of the filled jars with a clean, damp cloth and apply 2 part canning lids. Do not overtighten the canning rings.
Load the filled jars into your preheated canner and bring the canner to a full rolling boil. Once boiling, process the jars for 10 minutes (or 15 minutes if above 6,000 feet in elevation).
Once the processing time is complete, turn off the heat and allow the jars to set in the water for an additional 5 minutes before you remove them from the canner.
Remove the jars from the canner with a jar lifter and set them to cool on a towel on the counter. After 24 hours, check the seals on the lids and store any unsealed jars in the refrigerator for immediate use.
Properly canned peach butter can be stored in your pantry or other cool, dry place for 18 months and will maintain quality. Refrigerate peach butter once opened.
Peach Butter Variations
If you do not have enough peaches to make 2 quarts of peach pulp, add apples or pears (cooked and pureed) to the peach mixture. Apples or pears will typically add sweetness to the taste, but only slightly if you use primarily peaches.
Some spices go well with peaches, such as cinnamon, ginger, and nutmeg. Add one or two spices in small amounts (½ – 1 tsp.) to prevent them from overpowering the peach flavor.
Ways to Use Peach Butter
Peach butter is a tasty treat on toast, English muffins, biscuits, croissants, or any of your favorite breads.
Top your waffles with peach butter and a dollop of whipped cream for a delicious breakfast.
Ways to Preserve Peaches
Looking for more ways to preserve a bumper crop of peaches?
Peach Butter
Peach butter is a luscious homemade spread that's made by slow cooking peaches to concentrate their flavor into the ultimate peach preserve.
Ingredients
- 4 – 4½ pounds peaches (about 14-18 medium)
- ½ cup water
- 4 cups granulated sugar
Instructions
- Rinse your peaches under cool, running water.
- Blanch the peaches in boiling water for 30-60 seconds. Immediately transfer the blanched peaches to a bowl of cold water. After 1 or 2 minutes of cooling, place the peaches on a towel or drainer to drain. Repeat this process until all the peaches have been blanched.
- Cut the peaches in half lengthwise and twist the two halves to separate.
- Remove and discard the pit and any stringy, fibrous flesh.
- Using your hands or a paring knife, remove the outer skin (peel) from the peaches and discard.
- Cut the peaches into quarters or smaller pieces and place them in a large saucepan. Add ½ cup of water.
- Over medium heat, simmer the peaches until soft and mushy, stirring often.
- Process the peach mixture in a food processor, food mill, or immersion blender to produce a smooth peach pulp.
- Place 2 quarts of peach pulp in a large saucepan and add 4 cups of sugar. Stir until the sugar is dissolved.
- Bring the peach butter to a soft boil over medium-high heat.
- Reduce the heat to medium and cook at a low boil, stirring often and watching for scorching or sticking. Cook the mixture until thick enough to form a mound on a spoon.
- Ladle or pour the jam into prepared jars or containers. Maintain ¼” headspace if you are going to can your peach butter.
- If canning, process the jars in a water bath canner for 10 minutes (or 15 minutes if above 6,000 feet in elevation). Jars sealed using the hot water bath canning method will retain peak quality in your pantry or dry, cool place for 18 months or longer, provided the seals remain intact.
- If you are not canning, store the peach butter in the refrigerator or freezer after it has cooled, and eat within 3 weeks if refrigerated or 6 months if frozen. Be sure to use freezer safe jars if freezing.
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