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Peach Butter
Peach Butter
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About Peach Butter
In the fall and winter, I love apple butter; it embodies everything I love about the season. But in the spring, when apples are no longer in season like most people, I stop making them, and my supply starts to run low. One year, I went to the farmers market, and someone had peaches by the dozen for a dollar. I make this excellent peach jam, so I bought several of them and went home and made some jam, but after I was stocked with all the spots my family needed, I went online and started looking for new recipes, and I found one for Peach Butter, so I tried it. It turned out to be excellent, and just like apple butter, I fell in love with it. Since then, I have changed the recipe up a bit, adding some spices and whatnot, but it is still one of mine and my family's favorite spreads for summer. I hope you enjoy it as much as we do, and please feel free to comment or ask questions.
How Long It Takes
What You Need
- 15 pounds peaches, (pitted and quartered)
- 1 c water
- 2 c sugar
- 1 Lemon, juiced
- 2 Tbsp cinnamon
- 2 tsp ginger
- 1 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp Cloves
- 1 tsp vanilla
How You Do It
- Pick sweet, ripe, mature fruit. The peaches should not be mushy, but they also should not be rock hard. Pick them as ripe and juicy as you would eat them fresh.
- Wash the peaches in cold water
- To peel, Dip each peach into a pot of boiling water for 30 seconds and then into a bowl of cold water for a minute. The peels should come right off.
- Halve the peaches and discard the pits, then cut each half into quarters
- Run the cut-up peaches through your food processor until they are pureed, friendly, and smooth. If you want your butter a bit more chunky, skip this step. I like mine very soft.
- Add your peaches and water into the large pot and bring to a boil. Simmer for 15 to 20 minutes, occasionally stirring to ensure they cook evenly.
- Add the sugar, spices, vanilla, and lemon juice, and bring the mixture to a simmer for 30 stirrings. As the peach butter thickens up, the peaches risk scorching on the bottom of the pot. So keep a watchful eye on it.
- The peach butter is done when a spoon leaves a clear trail when scraped across the bottom.
- Let cool if not canning. If canning Fallow Instructions below.
My Favorite Canning Cookbooks
How To Can Your Peach Butter
What You Need
Ball jars
Canner
Large spoons and ladles
Jar funnel
Lid lifter
Jar grabber
How You Do It
(1) sterilize your jars by boiling them in a large pot of water, which should cover them for 10 minutes. Put the lids into a pan of hot but not quite boiling water for 5 minutes
(2) Fill the jars to ¼-inch from the top, wipe any spilled peach butter off the top, seat the lid and tighten the ring around them. Put the jars in your canner and keep them covered with at least 1 inch of water and boiling—boil pint jars for 15 minutes and quart jars for 20 min.
(3) Lift the jars out of the water and let them cool without touching or bumping them. This will take overnight.
(4) Once the jars are cool, you can check that they are sealed by verifying that the lid has been sucked down. Just press in the center with your finger. If it pops up and down, it is not sealed and well not kept.
Tip- After a jar of peach butter is gone, toss the lid, do not reuse the covers, but you can reuse the jars.
Items You Need For Canning
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© 2013 Brenda
