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
Peach Butter
Peach Butter is simple to make, perfect for canning, and a delicious way to enjoy summer peach flavor all year long!
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: Serves 32 1x
- Category: Jams/jellies
- Method: Canning
- Cuisine: American
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.
This recipe makes more of a thick jam than peach butter. I was disappointed in the final result.
Interesting…we just had another reader complain that hers was too runny! I think you might have cooked yours a little too long. Sorry you were disappointed!
Not hard to make and super good!
Thank you Marlane!
I cooked mine for over an hour and it is still runny. It reduced by a third at least. I canned it and hoped it would thicken as it cooked.
Hi Renee – This is a peach butter – not a jam or jelly – so it will have a soft spoonable consistency. If you used especially juicy peaches or added more than called for, it could impact the cooking time to reduce and thicken. Beyond that, I’m not sure what to suggest.
I ended up dumping it back in a pan and cooking it for a couple hours more to get it spoonable. I must have had really juice peaches
Glad you were able to fix the recipe Renee!
Can I add a little lemon juice to the peach butter?
Hi Angie – We’ve never added lemon juice ourselves but if you would like to, I think it should be fine! I don’t think adding the lemon will impact the canning safety either.