Delicious Homemade Peach Butter

This velvety peach butter transforms summer's juiciest fruit into a spread that captures sunshine in a jar. I've been making this recipe for years, spreading it on everything from morning toast to evening desserts, and it never fails to bring a taste of summer to any table.

I discovered this recipe during a particularly abundant peach harvest when my neighbor gifted me a basket of perfectly ripe peaches. The first batch disappeared so quickly that I had to make three more just to have enough for holiday gifts.

Ingredients

• Peaches: about 4 to 4½ pounds of fresh, ripe fruits that provide the perfect balance of sweetness and acidity
• Water: just enough to help start the cooking process without diluting flavor
• Granulated sugar: essential for both sweetness and helping achieve that perfect spreadable consistency

Step-by-Step Instructions

Rinse the Peaches:

Thoroughly clean the peaches under cool running water, gently rubbing their fuzzy skin to remove any dirt or residue. This step ensures your butter will be free from any unwanted particles.

Blanch the Peaches:

Bring a large pot of water to a rolling boil. Using a slotted spoon, carefully lower peaches into the water for 30 to 60 seconds. Immediately transfer them to an ice bath. This quick temperature shock loosens the skins and makes peeling effortless.

Prepare the Peaches:

After draining the peaches, gently slip off their skins which should now slide away easily. Cut peaches in half, remove pits, and chop into roughly 1-inch pieces. Don't worry about uniformity as they'll break down during cooking.

Cook the Peaches:

Place chopped peaches in a large, heavy-bottomed pot with the water. Bring to a simmer over medium heat, stirring occasionally. Continue cooking until peaches become completely soft and begin to fall apart, about 15 to 20 minutes. This creates the foundation for your smooth butter.

Add Sugar:

Once peaches are soft, use an immersion blender to create a smooth pulp directly in the pot. Alternatively, transfer to a blender in batches. Add the sugar and stir until completely dissolved, allowing the sugar to integrate with the fruit's natural flavor.

Cook the Mixture:

Bring the sweetened peach pulp to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered, stirring frequently to prevent scorching, until the mixture thickens significantly and holds its shape on a spoon. This takes approximately 40 minutes to an hour, depending on the peaches' water content.

Store or Can:

For immediate use, allow the butter to cool completely before transferring to clean containers. For longer preservation, ladle the hot butter into properly sterilized jars, leaving ¼-inch headspace, and process according to safe canning procedures.

Save

The secret to truly exceptional peach butter lies in the fruit selection. I always seek out freestone peaches rather than clingstone varieties for this recipe. The flesh separates easily from the pit, making preparation significantly easier and resulting in a smoother final product.

Flavor Variations

Create a spiced version by adding cinnamon, nutmeg, and a touch of cloves during the final cooking stage. This warming blend transforms the butter into a fall favorite that pairs beautifully with pancakes and waffles. For a more complex profile, consider adding a splash of bourbon or vanilla extract just before the butter finishes cooking.

Troubleshooting Tips

If your peach butter seems too thin even after extended cooking, patience is key. Continue simmering until it reaches your desired consistency, remembering it will thicken further as it cools. For an extra thick result, you can add a tablespoon of lemon juice, which helps activate the natural pectin in the fruit.

Serving Ideas

While toast is the classic pairing, peach butter shines when used as a glaze for grilled pork or chicken. Its sweet tanginess creates a beautiful caramelized exterior on meats. For desserts, try swirling it into yogurt, using as a filling between cake layers, or even as a topping for vanilla ice cream with a sprinkle of crushed amaretti cookies.

Recipe FAQs

→ How long does homemade peach butter last?

Properly canned peach butter can last up to 1 year in a cool, dark place. Once opened, refrigerate and use within 2-3 weeks. If not canned using proper techniques, store in refrigerator for up to 3 weeks or freeze for up to 6 months.

→ Can I reduce the amount of sugar in peach butter?

Yes, you can reduce the sugar amount based on your preference and the sweetness of your peaches. However, sugar acts as a preservative, so using less may reduce shelf life. For low-sugar versions, consider using pectin specifically formulated for low-sugar preserves.

→ How do I know when my peach butter is done cooking?

Peach butter is ready when it's thick enough to coat the back of a spoon and holds its shape when a line is drawn through it. You can also test by placing a small amount on a chilled plate - it should not spread quickly and should wrinkle slightly when pushed with your finger.

→ What's the difference between peach jam and peach butter?

Peach butter has a smoother, more spreadable consistency than jam, as it's cooked longer to create a concentrated puree. Jam contains chunks of fruit suspended in gel, while fruit butter is smooth throughout with no added pectin, relying on natural fruit pectin and extended cooking time.

→ Can I add spices to peach butter?

Absolutely! Cinnamon, nutmeg, ginger, vanilla, or a touch of cardamom complement peaches beautifully. Add them during the final cooking stage to taste. For vanilla, wait until cooking is complete before stirring in extract to preserve the flavor.

→ What can I use peach butter for besides toast?

Peach butter is versatile! Use it as a filling for cakes or pastries, swirl into yogurt or oatmeal, use as an ice cream topping, spread on pancakes or waffles, pair with cheese boards, mix into salad dressings, or use as a glaze for meats like pork or chicken.