|Nutritional Guidelines (per serving)|
|Servings: 1 pint (30 servings)|
|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 or peach pie can take away from the fresh-fruit flavor.
Fruit butters can be made in a slow cooker, microwave, or oven or on the stovetop, and peeling is not necessary because the fruit is strained after the initial boiling.
Five large peaches make 1 pint of fruit butter but the recipe easily can be doubled or tripled.
It is good to know the difference between fruit butters, such as this, and conserves, jams, jellies, marmalades, and preserves—they ae closely related.
- 5 large peaches (washed and pitted, no need to peel)
- 1/2 cup water
- 1 cup sugar
Gather the ingredients.
In a large saucepan, place peaches and water. 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 sugar to the pulp, and mix well. Now reduce the pulp by one of the following methods.
Slow Cooker Method
Place sweetened pulp in a slow cooker with the lid partially off to let steam escape.
Set at low and cook, stirring occasionally, for 6 to 12 hours or overnight, 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, stirring frequently, for 1 to 2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Heat 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 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 counter and allow to cool before storing in a cool, dry, dark place.
- 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.