|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 0g||0%|
|*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.|
This easy peach butter recipe calls for just three ingredients—fresh peaches, water, and sugar. Adding spices to peach butter can take away from the fresh and fruity flavor. Fruit butters are made with pitted or whole fruits, unpeeled, strained after the initial cooking time, and subsequently cooked until thick. They're called butters because you can easily spread them but have no oils or agents to thicken the texture.
When peaches are in season and you have one too many in your fruit bowl, try this recipe and enjoy this fruit's delicious flavor all year round. Make 1 pint of fruit butter with 5 large peaches, or double or triple the amounts if you want to make some for family and friends.
This versatile recipe has directions for making peach butter in the slow cooker, microwave, stovetop, and oven. To can and store in the pantry, follow the processing fruit butter directions.
- 5 large peaches (thoroughly washed and pitted, unpeeled)
- 1/2 cup water
- 1 cup sugar
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. Reduce the pulp to make fruit butter using one of the following methods.
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.
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.
Place sweetened pulp in a medium saucepan and cook over medium-low heat for 1 to 2 hours, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.
Preheat the oven to 250 F. Place sweetened pulp in a heatproof casserole dish or roaster.
Bake, stirring only occasionally, for 1 to 3 hours, or until thick enough so the butter doesn't run off a spoon when turned upside down.
Processing Fruit 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.
If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year.