Last week I spotted some gorgeous peaches at the market and – a bit on impulse – ended up buying a huge box of those beauties to bring home!
Peaches have been perfectly sweet this year – and we’ve been grilling and poaching them, as well as adding them to our favorite fresh peach smoothie recipe! But all the while, I knew that I would be making a batch of this sweet and spicy Peach Butter so we could enjoy sweet summertime flavor long after peach season is over!
This peach butter recipe is from the same farm that our popular apple crisp recipe was originally found, and it is very easy to make! Simply peel and pit the peaches before puréeing them in a food processor. Then sweeten the purée with granulated sugar and reduce the mixture on the stove until thickened. Once the purée is reduced, stir in some cinnamon, ginger and allspice – and let cool.
This recipe makes a good-sized batch of peach butter which can be canned in smaller jars. Then all year long, you can enjoy this peach butter over ice cream, spread on buttered toast, spooned over pork chops – or eaten straight out of the jar!
Adapted from the Tougas Family Farm Cookbook which you can find online here.Print
- 20–24 peaches (depending on the size) – enough to give you 8 cups of peach puree
- 4 cups granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon allspice
- Peel and pit the peaches, then puree in a food processor. You’ll want a total of 8 cups (2 quarts) of peach puree.
- Pour puree into a large, heavy bottomed pot and add sugar. Over medium heat, bring peach mixture to a boil, stirring frequently to prevent sticking and scorching. Boil until the mixture is thickened and reduced by about one third (again, stirring to prevent sticking and scorching) – for us this took about 20-25 minutes.
- Remove the thickened puree from the heat and stir in the spices, mixing evenly.
- If canning, pour into clean, sterilized canning jars and process for 10 minutes using the water bath canning method.
- Any un-canned peach butter should be stored covered in the refrigerator for up to a week.
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