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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.

Ingredients

Scale

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

Find it online: https://leofoster.com/homemade-peach-butter-recipe/