Homemade Peach Butter
This peach butter recipe simmers fresh peaches down with sugar, lemon juice, and warm spices until they turn silky, thick, and deeply peachy. Unlike 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.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1servingCalories: 35kcalCarbohydrates: 9gSodium: 5mgPotassium: 45mgFiber: 0.5gSugar: 8gVitamin A: 2IUVitamin C: 4mg
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