Homemade peach butter is one of those recipes that turns a big bag of ripe summer peaches into something you will want to spoon onto everything.
This peach butter recipe simmers fresh peaches down with sugar, lemon juice, and warm spices until they turn silky, thick, and deeply peachy.
Unlike my peach jam, there is no pectin needed here and no big chunks of fruit floating around.
It is just slow cooked peaches, blended smooth, then reduced until they hold their shape on a spoon.
I make a big batch every summer when peaches are at their sweetest, and I always end up giving half the jars away before I get to keep enough for myself.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 1 hour 30 minutes |
| Total Time | 1 hour 50 minutes |
| Servings | Makes about 3 cups (24 servings, 2 tablespoons each) |
| Difficulty Level | Easy |
Why You’ll Love This Peach Butter Recipe
This recipe takes ripe peaches and turns them into a spread that tastes like summer in a jar.
It uses way less sugar than a typical jam, so the peach flavor really shines through.
Best of all, it comes together with basic pantry staples and no pectin or fancy equipment required.
Another favorite: Peach Chutney, if you want a savory twist on preserved peaches too.
- No pectin needed, the peaches thicken naturally as they cook down
- Less sugar than traditional jam, so the fresh peach flavor stays front and center
- Freezer and fridge friendly, plus canning instructions if you want shelf stable jars
- Endlessly versatile, spread it on toast, swirl it into oatmeal, or use it as a glaze
- A wonderful way to use up a peach haul before it turns
Ingredients
You only need a handful of ingredients for this peach butter recipe, and most of them are probably already in your kitchen.
Ripe, fragrant peaches are the star here, so try to use the sweetest ones you can find at the market or your fresh peach salsa will taste just as good made from the same batch.
- 4 pounds fresh peaches, peeled, pitted, and chopped (about 8 to 9 medium peaches)
- 1 cup granulated sugar, plus more to taste
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
Kitchen Equipment Needed
You do not need any special canning gear to make a small batch of peach butter, but a few tools make the process much smoother.
Read Also: Peach Pie Filling Recipe
- Large heavy bottomed pot or Dutch oven
- Immersion blender or regular blender
- Serrated vegetable peeler
- Wooden spoon
- Measuring cups and spoons
- Canning jars with lids, if storing long term
- Candy or instant read thermometer, optional but helpful for canning
Recommended Products for This Recipe
These are a few products I personally rely on when I make a big batch of peach butter, based on years of testing this recipe at home.
1. Enameled Cast Iron Dutch Oven
A heavy enameled pot distributes heat evenly, which means far less scorching on the bottom while your peach butter simmers for over an hour.
The wide surface area also helps the mixture reduce faster than it would in a narrow saucepan.
2. Immersion Blender
An immersion blender lets you puree the cooked peaches right in the pot, so there is no messy transferring to a stand blender in batches.
It also gives you full control over the texture, whether you like a few soft flecks of peach or a completely smooth spread.
3. Wide Mouth Mason Jars
Wide mouth jars make it so much easier to ladle in thick peach butter without dripping it down the sides.
They also stack neatly in the fridge or freezer once your batch has cooled.
4. Candy Thermometer
If you plan on canning your peach butter for the pantry, a thermometer takes the guesswork out of knowing when the mixture has thickened enough.
It clips right onto the side of the pot and gives you a constant, accurate reading while you stir.
My peach crumb bars also use a similar reduced peach filling, so the same tools come in handy for that recipe too.
Step-by-Step Instructions: How to Make Peach Butter
1. Prep and Peel the Peaches
- Bring a large pot of water to a boil and set a bowl of ice water nearby.
- Score a small X on the bottom of each peach, then drop them into the boiling water for 30 to 45 seconds, just until the skins start to loosen.
- Transfer the peaches to the ice water bath to stop the cooking, then slip the skins off with your fingers or a paring knife.
- Cut the peaches in half, remove the pits, and roughly chop the flesh into chunks.
- You should end up with about 12 cups of chopped peaches from 4 pounds of fruit.
2. Combine and Start Cooking
- Add the chopped peaches to a large heavy bottomed pot or Dutch oven.
- Stir in the sugar, lemon juice, ground cinnamon, ground cloves, and salt until the peaches are evenly coated.
- Set the pot over medium heat and let the mixture come to a gentle simmer, stirring occasionally.
- Cook for 15 to 20 minutes, until the peaches have softened and released their juices.
3. Puree the Peaches
- Remove the pot from the heat and let the mixture cool for a few minutes.
- Use an immersion blender to puree the peaches directly in the pot until smooth, or work in batches in a countertop blender.
- Blend until you reach your preferred texture, either completely silky or with a few tiny soft flecks of peach left behind.
- Stir in the vanilla extract once the puree is smooth.
4. Simmer Until Thick and Spreadable
- Return the pot to the stove and set the heat to low, just enough to keep a slow, lazy bubble going.
- Cook uncovered for 45 minutes to 1 hour, stirring every few minutes to prevent the bottom from scorching.
- As the mixture reduces, it will darken slightly and thicken considerably, so stir a little more often toward the end.
- If the butter starts spitting and popping, lower the heat further and stir more frequently.
5. Test for the Right Consistency
- Spoon a small amount of peach butter onto a chilled plate and let it sit for a minute.
- Run your finger through the center, if the trail holds and the butter does not immediately run back together, it is ready.
- The finished texture should mound on a spoon rather than pour off of it.
- If it still looks loose, continue simmering in 10 minute increments and testing again.
6. Jar, Cool, and Store
- Remove the pot from the heat once the peach butter has thickened to a spreadable consistency.
- Ladle the hot peach butter into clean jars, leaving about half an inch of space at the top.
- Let the jars cool at room temperature with the lids off before sealing them.
- Once cooled, refrigerate, freeze, or process the jars in a water bath canner if you want shelf stable storage.
You might also enjoy: Peach Ice Cream Recipe, since a spoonful of this peach butter is incredible swirled right on top.
Tips for The Best Peach Butter
A few small details make a big difference in how this peach butter turns out.
These are the tricks I have picked up after making this recipe more times than I can count, the same ones I lean on for my peach cinnamon rolls filling too.
- Use the ripest, most fragrant peaches you can find, they will need less added sugar and taste more vibrant
- Stir often during the final simmer, thick peach butter scorches quickly if left alone
- Do not rush the reduction, low and slow gives you the best texture and deepest flavor
- Taste as you go and adjust the sugar, some peaches are naturally sweeter than others
- Leave the peels on if you are short on time, they blend in completely once pureed
Serving Suggestions
Peach butter is one of the most versatile things you can keep in your fridge.
It works just as well spread thick on warm bread as it does stirred into breakfast or dessert.
My favorite way to serve it: Peach French Toast, drizzled with an extra spoonful right on top.
- Spread generously over warm buttered toast or biscuits
- Swirl into plain yogurt or oatmeal for a naturally sweet breakfast
- Use as a filling for thumbprint cookies or between layers of cake
- Spoon over vanilla ice cream or cheesecake for an easy dessert topping
- Serve alongside a cheese board with crackers and soft cheese
- Brush over roasted pork chops or chicken as a sweet glaze
Variations of Peach Butter
Once you have the base recipe down, this peach butter recipe is easy to customize to your taste.
I have played around with quite a few versions over the years, including a spiced one that tastes a lot like my peach bread.
- Slow cooker peach butter: Combine all ingredients in a slow cooker and cook on low for 8 to 10 hours, leaving the lid slightly ajar so steam can escape
- Spiced peach butter: Add a pinch of ground nutmeg and ginger along with the cinnamon and cloves
- Bourbon peach butter: Stir in 2 tablespoons of bourbon during the last 10 minutes of cooking
- Honey sweetened peach butter: Swap the granulated sugar for an equal amount of honey, added a little at a time
- Low sugar peach butter: Cut the sugar down to 1/2 cup if your peaches are very ripe and sweet
Storage and Reheating
Peach butter keeps well in a few different ways, depending on how far ahead you want to plan.
It also freezes beautifully, so it is worth doubling the batch if you are already using up a big bowl of peaches for peach overnight oats the same week.
- Refrigerator: Store in an airtight jar for up to 3 weeks
- Freezer: Freeze in freezer safe containers, leaving room for expansion, for up to 1 year
- Canning: Process filled jars in a boiling water bath canner for 10 minutes to create a shelf stable seal that lasts up to 1 year in a cool, dark pantry
- Thawing: Thaw frozen jars overnight in the refrigerator before using
- Always check that a canned jar’s lid has properly sealed before storing it at room temperature
Nutritional Facts
These values are estimated per 2 tablespoon serving and will vary slightly depending on the sweetness of your peaches and how much sugar you use.
- Calories: 35
- Total Fat: 0g
- Sodium: 5mg
- Total Carbohydrates: 9g
- Dietary Fiber: 0.5g
- Sugars: 8g
- Protein: 0g
- Vitamin C: 4% of daily value
For another nutritious peachy treat, try my peach smoothie, which uses whole fruit for an extra fiber boost.
Health Benefits of Key Ingredients
Beyond tasting incredible, a few of the ingredients in this peach butter recipe bring some genuine nutritional perks.
Peaches themselves are the biggest contributor, since they make up almost the entire recipe.
This same peach forward approach is what makes my peach baked oatmeal such a satisfying breakfast too.
- Peaches: A good source of vitamin C and vitamin A, along with fiber and antioxidants
- Lemon juice: Adds vitamin C and helps preserve the bright color of the fruit
- Cinnamon: Contains antioxidant compounds and has been linked to supporting healthy blood sugar levels
- Cloves: A concentrated source of antioxidants, even in the small amount used here
FAQs About Peach Butter
1. Do I need to peel the peaches before making peach butter?
Peeling gives you a smoother finished texture, but it is not strictly necessary since the skins blend in once pureed.
If you are short on time, you can leave the peels on and simply blend a little longer.
2. Can I use frozen or canned peaches instead of fresh?
Yes, frozen peaches work well, just thaw them fully and drain any excess liquid before cooking.
Canned peaches in juice can also work, though you may want to reduce the added sugar since canned fruit is often sweeter.
3. Why is my peach butter runny?
It likely just needs more time on low heat, since fruit butters thicken gradually as water evaporates.
Keep simmering and stirring, and test it again on a chilled plate every 10 minutes.
4. What is the difference between peach butter and peach jam?
Peach jam typically uses pectin and more sugar, and it keeps some texture from the fruit pieces.
Peach butter is pureed completely smooth and relies on slow reduction rather than pectin to thicken.
5. Do I have to can peach butter to store it safely?
No, canning is optional and mainly useful if you want shelf stable jars for long term pantry storage.
For shorter term use, the refrigerator or freezer works perfectly well.
Another favorite: Peach Scones Recipe, if you want more warm peach flavor at breakfast.
Homemade Peach Butter
Ingredients
- 4 pounds fresh peaches about 8 to 9 medium peaches, ripe and fragrant, peeled, pitted, and chopped
- 1 cup granulated sugar plus more to taste
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
Equipment
- Large heavy-bottomed pot or Dutch oven Enameled cast iron recommended for even heat distribution
- Immersion blender Or regular blender, for pureeing the cooked peaches
- Serrated Vegetable Peeler For peeling peaches
- Wooden spoon For stirring
- Measuring cups and spoons
- Canning Jars with Lids For storing long term
- Candy or instant read thermometer Optional but helpful for canning
Method
- Prepare an ice water bath and bring a large pot of water to a boil. Score a small X on the bottom of each peach, then blanch for 30 to 45 seconds until skins loosen. Transfer to ice water, peel, pit, and chop into chunks.
- Place chopped peaches in a large Dutch oven. Add sugar, lemon juice, cinnamon, cloves, and salt, stirring to coat. Set over medium heat until simmering, then cook for 15-20 minutes until peaches soften and release their juices.
- Remove from heat and cool slightly. Puree peaches directly in the pot with an immersion blender until smooth, or transfer in batches to a countertop blender. Stir in vanilla extract.
- Return pot to low heat and simmer uncovered for 45 minutes to 1 hour, stirring frequently. The mixture will darken and thicken as it reduces.
- Test consistency by spooning a small amount onto a chilled plate. If it holds its shape when you run a finger through it, it’s ready. If runny, continue simmering in 10-minute increments.
- Ladle hot peach butter into clean jars, leaving 1/2 inch headspace. Cool at room temperature with lids off, then seal. Refrigerate, freeze, or process in a water bath canner for shelf-stable storage.
Nutrition
Notes
- Use the ripest, most fragrant peaches you can find – they will need less added sugar and taste more vibrant.
- Stir often during the final simmer – thick peach butter scorches quickly if left unattended.
- Do not rush the reduction – low and slow gives you the best texture and deepest flavor.
- Taste as you go and adjust the sugar – some peaches are naturally sweeter than others.
- Leave the peels on if you’re short on time – they blend in completely once pureed.
- For slow cooker version, combine all ingredients and cook on low for 8-10 hours with lid slightly ajar.
- Add 2 tablespoons of bourbon during the last 10 minutes of cooking for a warm, boozy variation.
- To can for shelf stability, process filled jars in a boiling water bath for 10 minutes after sealing.
- Store in the refrigerator for up to 3 weeks, or freeze for up to 1 year in freezer-safe containers.
- This recipe doubles well – perfect for using up a big summer peach haul.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This peach butter recipe is one of those simple kitchen projects that rewards you for weeks afterward, one spoonful at a time.
It is worth making a double batch while peaches are at their best, since it disappears faster than you would expect.
I would love to hear how your batch turns out, so leave a comment below once you try it.
Feel free to share a photo because, I always love seeing your kitchens in action.
Recommended:
- Peach Muffins Recipe
- Peach Coffee Cake Recipe
- Peach Milkshake Recipe
- Peach Trifle Recipe
- Peach Crisp Recipe
