Homemade Peach Butter

Update: If canning is your “thing” be sure to visit my new growing, canning, and preserving site at Seed to Pantry. I’ll be adding new canning tips and techniques on a regular basis!

The Red Haven Peach tree is overladen with ripe peaches this week, so much so that I am having trouble picking them before the very well fed neighborhood squirrel gets more than his fair share! Most of this first picking went into the freezer, but I also made a batch of peach butter. Unlike jams and preserves, butters are cooked slowly for a long period of time. Butters are pretty easy to make and it’s difficult to screw up a batch, but they are a little time consuming.

Start by peeling and slicing 18-20 medium sized, ripe peaches. Most directions tell you to scald the peaches first and the skins will “slip off” but that has never been my experience. I find it’s just as easy, and a lot less work, to peel the peaches with a paring knife and forgo the scalding.

Cook the peaches over medium-low heat until soft, adding only enough water to keep them from sticking and burning to the pan.

Puree the cooked peaches using a blender or food processor. You should have about 8 cups of puree. Add 4 cups of sugar and cook over medium-low heat, stirring often.

Note – it’s really important to keep stirring as this mixture will burn very easily. While peach butter is a wonderful thing, burned peach butter is a frustrating waste of time and money –  I’ve made this mistake so you don’t have to!

As the butter thickens it will become a deep, rich, orange-yellow color. This process takes anywhere from 30 minutes to an hour or more. This batch took about an hour to thicken as much as I like.

Ladle into hot, clean jars leaving about 1/4 inch head space. Top with the two-piece lids and rings, and process in a water bath for 15 minutes. I got 6 half-pints of butter from 8 cups of puree and 4 cups of sugar, but I like my peach butter pretty thick. You may get up to 8 half-pints of butter, depending on how long you cook down the puree/sugar mixture.

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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  1. […] Peach butter – made 11  (1/2 pints) for gifts this winter. Find the recipe here. […]

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