Homemade Peach Butter Recipe

Introduction

Peach butter is a luscious, spreadable fruit preserve that captures the sweet, fragrant flavor of ripe peaches. Easy to make and perfect for toast, desserts, or gifting, this homemade peach butter will quickly become a pantry favorite.

Ingredients

• 4 to 4 1/2 lbs peaches (about 14-18 medium)
• ½ cup water
• 4 cups granulated sugar

Instructions

1. Step 1: Rinse your peaches under cool, running water.
2. Step 2: Blanch the peaches in boiling water for 30-60 seconds. Immediately transfer them to a bowl of cold water. After 1 or 2 minutes, drain on a towel or drainer. Repeat until all peaches are blanched.
3. Step 3: Cut the peaches in half lengthwise and twist to separate the halves.
4. Step 4: Remove and discard the pits and any stringy, fibrous flesh.
5. Step 5: Peel the peaches by hand or with a paring knife, discarding the skins.
6. Step 6: Cut the peaches into quarters or smaller pieces and place them in a large saucepan. Add ½ cup of water.
7. Step 7: Simmer over medium heat until the peaches are soft and mushy, stirring often.
8. Step 8: Process the peach mixture in a food processor, food mill, or with an immersion blender until smooth.
9. Step 9: Place 2 quarts of peach pulp in a large saucepan and stir in 4 cups of sugar until dissolved.
10. Step 10: Bring the mixture to a soft boil over medium-high heat.
11. Step 11: Reduce heat to medium and cook at a low boil, stirring frequently to prevent sticking. Cook until the mixture thickens enough to mound on a spoon.
12. Step 12: Ladle the peach butter into prepared jars or containers, leaving ¼” headspace if canning.
13. Step 13: If canning, process jars in a water bath canner for 10 minutes (15 minutes if above 6,000 feet in elevation). Properly sealed jars can be stored for 18 months or more.
14. Step 14: If not canning, cool the peach butter and store in the refrigerator for up to 3 weeks or in the freezer for up to 6 months. Use freezer-safe jars when freezing.

Tips & Variations

• Use ripe, fragrant peaches for the best flavor and natural sweetness.
• Adjust sugar to taste if you prefer a less sweet peach butter.
• Add a pinch of cinnamon or nutmeg during cooking for a warm spice note.
• If fresh peaches aren’t available, you can use thawed frozen peaches, but reduce water slightly.
• Stir frequently near the end of cooking to prevent burning and ensure even thickening.

Storage

Store peach butter in sealed jars in a cool, dry pantry if canned. It will keep for 18 months or longer when properly sealed. If refrigerated, consume within 3 weeks. For longer storage, freeze in freezer-safe containers for up to 6 months. Thaw in the refrigerator before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peach butter without canning it?

Yes, you can store peach butter in the refrigerator for up to 3 weeks or freeze it for up to 6 months. Just be sure to use airtight containers to maintain freshness.

Why is the peach butter cooked for so long?

Cooking peach butter until thickened concentrates the flavors and achieves the desired spreadable consistency by evaporating excess moisture.

Homemade Peach Butter Recipe

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5 from 107 reviews

This homemade Peach Butter recipe transforms fresh peaches into a richly flavored, thick fruit spread perfect for toast, desserts, or as a sweet condiment. Made with simple ingredients, the peaches are carefully blanched, peeled, cooked, and blended into a smooth pulp before being simmered with sugar until thickened. The result is a luscious, naturally sweet peach butter that can be canned for long-term storage or refrigerated and enjoyed within weeks.

• Author: Leo
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: About 4 to 5 cups of peach butter 1x
• Category: Spread
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Fruits

• 4 to 4 1/2 lbs peaches (about 14–18 medium)

Liquids

• ½ cup water

Sweeteners

• 4 cups granulated sugar

Instructions

1. Rinse Peaches: Rinse your peaches thoroughly under cool, running water to remove any dirt and debris.
2. Blanch Peaches: Blanch the peaches by immersing them in boiling water for 30-60 seconds, then immediately transferring them to a bowl of cold water to stop the cooking process. After cooling for 1-2 minutes, drain the peaches and repeat until all peaches are blanched.
3. Halve Peaches: Cut the blanched peaches in half lengthwise and twist the halves apart to separate them.
4. Remove Pits and Fibers: Discard the peach pits and any stringy or fibrous flesh around them.
5. Peel Peaches: Using your hands or a paring knife, peel off the outer skin of each peach and discard it.
6. Cut and Cook: Cut peeled peaches into quarters or smaller pieces, then place them into a large saucepan along with ½ cup of water. Simmer over medium heat, stirring frequently until the peaches become soft and mushy.
7. Process Into Pulp: Use a food processor, food mill, or immersion blender to blend the cooked peach mixture into a smooth pulp.
8. Mix Pulp with Sugar: Measure 2 quarts of the peach pulp and place it into a large saucepan. Add 4 cups of granulated sugar and stir until fully dissolved.
9. Bring to Boil: Heat the mixture over medium-high heat until it reaches a soft boil.
10. Cook and Thicken: Reduce heat to medium and cook at a low boil, stirring often to prevent scorching or sticking. Continue cooking until the mixture thickens enough to form a mound on a spoon.
11. Jar the Butter: Ladle or pour the hot peach butter into prepared jars or containers, leaving ¼ inch of headspace if you plan to can the butter.
12. Water Bath Canning (Optional): If canning, process the jars in a boiling water bath for 10 minutes (extend to 15 minutes if above 6,000 feet elevation) to seal and preserve. Properly sealed jars will keep for 18 months or longer.
13. Storage: If not canning, cool the peach butter and store it in the refrigerator for up to 3 weeks or freeze for up to 6 months using freezer-safe containers.

Notes

• Blanching peaches makes peeling much easier by loosening the skin.
• Use ripe, but firm peaches for the best texture and flavor in your peach butter.
• Stir frequently during cooking to prevent the mixture from scorching on the bottom of the pan.
• Ensure jars are sterilized before filling to maintain food safety during canning.
• Adjust cooking time as needed to achieve desired thickness; thicker peach butter will hold shape better on toast.
• Freezing is a great option if you do not want to go through the canning process.

Keywords: peach butter, homemade peach spread, fruit butter recipe, peach jam, peach preserve