|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||2%|
|Total Sugars 9g|
|Vitamin C 2mg||10%|
|*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.|
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 pint of fruit butter with 5 large peaches (about 2 pounds), and it's a great way to use overripe peaches. 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.
5 large peaches, unpeeled, thoroughly washed, and pitted (about 2 pounds)
1/2 cup water
1 cup granulated sugar
Note: while there are multiple steps to this recipe, this peach butter is broken down into workable categories to help you better plan for cooking and canning.
Make the Peach Butter
Gather the ingredients.
Place the peaches and water in a large saucepan.
Bring to a boil. Return to a simmer and cook until peaches are soft, about 20 minutes.
Run the peaches through a food mill or a sieve and discard the skins.
Add the sugar to the pulp and mix well.
Place sweetened pulp in a medium saucepan and cook over medium-low heat for 2 to 2 1/2 hours, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.
Process the Peach Butter for Storage
Place the hot fruit butter in hot, sterilized jars, leaving 1/4-inch headspace. Cover with hot sterilized lids and rings.
Process in a water bath for 10 minutes.
Remove to countertop and allow to cool before storing in a cool, dry, dark place for up to a year.
- 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.
- 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. Alternatively, process jars in a hot water bath for longer storage.