Traditional Peach Butter

Peach butter

The Spruce Eats / Kristina Vanni

Prep: 15 mins
Cook: 2 hrs 25 mins
Total: 2 hrs 40 mins
Servings: 16 to 32 servings
Yield: 1 to 2 cups
Nutrition Facts (per serving)
35 Calories
0g Fat
9g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 16 to 32
Amount per serving
Calories 35
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 2%
Total Sugars 9g
Protein 0g
Vitamin C 2mg 9%
Calcium 2mg 0%
Iron 0mg 0%
Potassium 54mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Peach butter requires just three ingredients—fresh peaches, water, and sugar. While you can add spices, peach butter has a fresh and fruity flavor without them. When peaches are in season and you have one too many in your fruit bowl, try this recipe and enjoy the fruit's delicious flavor all year round.

Fruit butters are made with pitted or whole fruits that are left unpeeled. The fruit is first softened then and cooked until thick and spreadable, which is it's called "butter." Unlike jellies and jams, there's no need to add extra ingredients like pectin to get the thickened texture.

This recipe makes 1 to 2 cups of fruit butter with 5 large peaches (about 2 pounds), and it's a great way to use overripe peaches. The yield will depend on the ripeness of the peaches and whether a food mill or sieve is used. Cook it in the slow cooker, microwave, stovetop, or oven, then refrigerate, freeze, or can the finished butter. It's easy to double or triple the amounts if you want to make some for family and friends, too.

"Making fruit butter is a simple process; it simply takes patience to cook it down to the desired thickness. While the 1/2 cup of water doesn’t seem like enough, it steams the peaches and releases their juices for more liquid and works out perfectly." —Colleen Graham

Peach Butter Tester Image
A Note From Our Recipe Tester


  • 2 pounds peaches, unpeeled, pitted, and coarsely chopped

  • 1/2 cup water

  • 1 cup granulated sugar

Steps to Make It

Make the Peach Butter

  1. Gather the ingredients.

    Ingredients to make peach butter

    The Spruce Eats / Kristina Vanni

  2. Place the chopped peaches and water in a large saucepan.

    Peaches and water in large pan

    The Spruce Eats / Kristina Vanni

  3. Bring to a boil over high heat. Lower the heat to a simmer and cook until the peaches are soft, about 20 minutes.

    Boiled down peaches in a pot

    The Spruce Eats / Kristina Vanni

  4. Run the peaches through a food mill or a sieve and discard the skins.

    Cooked peaches in a sieve

    The Spruce Eats / Kristina Vanni

  5. Add the sugar to the pulp and mix well.

    Sugar and peach pulp in a bowl

    The Spruce Eats / Kristina Vanni

  6. Place sweetened pulp in a medium saucepan and cook over medium-low heat for 1 to 2 hours, stirring frequently until very thick. The butter is done when it doesn't run off a spoon when turned upside down.

    Cooked down peach pulp and sugar

    The Spruce Eats / Kristina Vanni


  • During the initial cooking, check that all parts are softening to make processing the purée easier. Breaking them into smaller chunks can speed it up, particularly with fresher, harder peaches.
  • A food mill is a quick and easy way to separate the skins and it makes the peach pulp smooth.
  • When using a sieve, running the peaches through a blender or food processor can produce a smoother purée. Press the pulp with a spoon to help it move through the mesh.
  • Peaches that are juicier will need longer to cook down into butter.

Recipe Variations

  • If you would like to add some spice to your peach butter, stir 1/2 teaspoon of ground cinnamon, ginger, or nutmeg, or vanilla extract in with the sugar. These can be used alone or in any combination to create a custom flavor.
  • Slow Cooker Method: Place sweetened pulp in a slow cooker with the lid cracked to let steam escape. Set at low and cook, stirring occasionally, for 6 to 12 hours, or until thick enough so the butter doesn't run off a spoon when turned upside down.
  • Microwave Method: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.
  • Oven Method: Preheat the oven to 250 F. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 3 hours, or until thick enough so the butter doesn't run off a spoon when turned upside down.

How to Store

  • The peach butter can be kept refrigerated for up to three weeks or frozen for up to one year.
  • If you make a large batch, you can process jars for longer storage:
  1. Place the hot fruit butter in hot, sterilized jars, leaving 1/4-inch headspace. Cover with hot sterilized lids and rings.
  2. Process in a water bath for 10 minutes.
  3. Remove to countertop and allow to cool before storing in a cool, dry, dark place for up to a year.