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Peach Butter is simple to make, perfect for canning, and a delicious way to enjoy summer peach flavor all year long!
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.
You may like these other Peach recipes:
- Bourbon Poached Peaches
- Grilled Balsamic Peaches
- Fresh Pineapple Peach Smoothie
- 25+ Perfect Peach Recipes
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Peach Butter
Peach Butter is simple to make, perfect for canning, and a delicious way to enjoy summer peach flavor all year long!
Ingredients
- 20–24 peaches (depending on the size) – enough to give you 8 cups of peach puree
- 4 cups granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon allspice
Instructions
- 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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Wonderful. When I make it next time I’ll use slightly less sugar. The spices are perfect!
Thank you Jeanne!
Wonderful!!
Thank you Mary!
AMAZING!!!!!! I have made this recipe a few times now it is heaven in a mason jar! Super easy to follow as well. Highly recommend if you like peaches!
Thank you so much Kate!
I only have 4 cups of peaches so can I half the recipe?
Of course Lisa!
I made this recipe for the first time. It turned out great! I love canning and trying new things!
Thanks Michelle – so glad you enjoyed the peach butter!
My first time ever making anything like this! Our peach trees gave us a pretty good harvest for only being 3 year old. So… I thought I’d would try to do something with them. Excellent recipe!! So easy and delicious 😋.
I would like to use this for Thanksgiving holidays. Question so… once I have completed the process and the mixture is completely cooled. Can I freeze it and use it for another time?? It’s mid September but I want to make and keep this peach 🍑 butter 🧈 😋 to use in November. Would this freeze and thaw out and still be good for use??
Hi Diane – Yes, you can freeze this instead of canning it. It might need to be remixed a bit once it thaws but otherwise it should be good.
Num num for my tum.🤤
LOL – thanks Rick!
Family loved this
So glad you enjoyed the peach butter Arlene!
Great with orange jello packet if you prefer stiffer butter
Thanks for the suggestion Inga!
This was the first time since I was a teenager I made peach butter. Back then I helped my mom and grandma.
In this recipe I used 1/2cup of raw honey in the place of sugar. The peaches were really sweet so I didn’t need much. Then I added 1 tablespoon of cinnamon. No allspice or ginger. It’s an easy recipe to use. Next time I’ll try allspice and maybe ginger.
Thanks for the suggestions Sue!