Simple Peach Butter Recipe (with canning instructions

There isn’t much that’s better than homemade jam on biscuits, but if there were, I might say it’s fruit butter. This peach butter recipe concentrates the peach flavor, while using less sugar than traditional jam.

Similar to homemade apple butter, this peach version combines fruit with spices to simmer together until thickened. No need for extra fruit pectin, which peaches are fairly low in, or worry over correct cooking temperatures to achieve thickness!

Pro Tips for making peach butter

One of my favorite tips for processing fruit is to get a food mill. You don’t have to buy an expensive one like a Victorio strainer, a more economical version works just fine!

My favorite is one we refer to as “the popper” (because it pops as you turn the handle).

What it does is press the fruit through a sieve, and spit any peels or seeds out the side. For peaches, you do need to pit them, but it takes peeling out of the workload, and you will need to puree your fruit anyway, so it kind of kills two birds with one stone.

If you don’t have a food mill, that’s fine too! Simply blanche and peel your peaches using the instructions outline in how to can peaches, then process them with a blender, potato masher, or immersion blender of some sort to make a nice, smooth puree for your butter.

Ingredients for making peach butter

• Peaches. Nice, ripe, but not overripe peaches are best. I prefer to use a freestone variety because they’re easier to pit, but use whatever is available.
• Cinnamon, nutmeg, and cloves. These are essential for that warm, comfort flavor.
• Lemon juice. Peaches can tend to be lower in acid compared to some other fruits, and a little lemon or lime juice brightens them up and really enhances the flavor.
• Granulated sugar. Sugar enhances and brings out the flavor, as well as acts as an aid in preservation by creating a hostile environment for harmful bacteria.

Substitutions and changes

This isn’t necessarily a precision recipe. You can change things a little here and there to make it taste how you prefer.

Things like adding more or less, or additional spices are a good example.

Be wary, however, of changing volume amounts such as sugar. Adding more sugar can make your peach butter watery, as can using a sweetener such as honey, which will also cause problems if it scorches during cooking.

How to make peach butter

This is a small batch recipe that can easily be tripled or quadrupled and cooked down in a larger kettle. 

1. Pit and peel peaches. If using a food mill such as a popper or Victorio strainer, skip the peeling process, and go straight to milling.
   
2. If peeling by hand, blanch peaches in lightly boiling water for 60-90 seconds, then transfer to ice water to halt the cooking process.
   
   
3. Use a knife to break the skin, and pull free from peach.
   
   
4. Puree peeled and pitted peaches using a food processor, blender, immersion blender, potato masher, etc.
5. Place peach puree in a 4 quart or larger pan, and stir in remaining ingredients.
   
   
6. Heat mixture over low-medium heat to a simmer, stirring occasional.
7. Continue to simmer until puree is reduced by about half, and is thick. Pull it off the stove before it’s quite as thick as you think it needs to be; it will thicken up a bit as it cools.
   
   

Pro-tip: This is a good recipe to pour into the slow cooker and let cook for 8 hours or so with the lid cocked so steam can escape.

When peach butter is done cooking, proceed with canning instructions.

How to can peach butter

1. Ladle hot butter into sterilized jars, leaving about 1/2 inch headspace.
   
   
2. Wipe rims clean, and screw down lids and rings.
3. Prepare a hot water bath canner with hot water (make sure the canning rack is in the bottom).
4. Place jars into canner, and make sure the water level reaches a depth of at least one inch over the tops of the jars.
5. Place lid on canner, and heat to a rolling boil.
6. Process half pint jars for ten minutes, or pint jars for 15 minutes.
7. Remove from heat and let cool 10 minutes before removing jars from canner.
8. Remove jars, being sure to protect them from cool drafts to avoid jars cracking. To do this, I cover them with a towel.
9. After 24 hours, check seals, wash jars if needed, and store in a cool place out of direct light.

This homemade peach butter is delicious on toast, waffles, or biscuits!

More recipes for you

 

• Peach salsa recipe
• Peach cobbler ice cream (no churn)
• Strawberry peach jam
• Caramel Apple Butter Recipe
• Gluten Free Peach  Crisp

 

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