Sweet Homemade Peach Butter

This velvety peach butter transforms summer's sweetest fruit into a spread that captures sunshine in a jar. I've been making this recipe for over a decade, using peaches from our local orchard to create something that outshines any store-bought jam.

I first made this peach butter when we had an overwhelming harvest from our backyard tree. Now it's become our end-of-summer tradition, with my children eagerly helping to peel peaches while we talk about our favorite summer memories.

Ingredients

• 4 to 4 1/2 pounds peaches about 14 to 18 medium sized fruits. Choose ripe but firm peaches with fragrant aroma for the best flavor
• 1/2 cup water helps prevent scorching and assists with initial cooking
• 4 cups granulated sugar balances the fruit's natural acidity and acts as a preservative. Adjust slightly based on your peaches' sweetness

Step-by-Step Instructions

Rinse the Peaches

Thoroughly wash peaches under cool running water to remove any dirt, debris, or residual pesticides. Even organic peaches need a good rinse to ensure cleanliness. Pat dry gently with a clean kitchen towel.

Blanch the Peaches

Bring a large pot of water to a rolling boil. Using a slotted spoon, carefully lower 3 to 4 peaches into the water at a time. Allow them to blanch for 30 to 60 seconds until you notice the skin starting to loosen. Immediately transfer to a bowl of ice water to stop the cooking process and make peeling effortless.

Prepare the Peaches

Drain the cooled peaches and gently slip off the skins which should release easily after blanching. Slice peaches in half, remove pits, and cut into roughly 1-inch chunks. Do not worry about uniformity as they will break down during cooking. Collect all juices that escape during cutting.

Cook the Peaches

Place peach chunks and any collected juices into a large, heavy-bottomed pot with the 1/2 cup water. Bring to a gentle simmer over medium heat. Cook for approximately 15 to 20 minutes, stirring occasionally, until peaches become completely soft and mushy. Remove from heat and allow to cool slightly before blending.

Add Sugar

Transfer the cooled peach mixture to a blender or food processor and pulse until smooth, or use an immersion blender directly in the pot. Return the puree to your cooking pot and stir in the sugar until completely dissolved. The mixture will look very liquid at this stage, which is normal.

Cook the Mixture

Bring the sweetened peach puree to a boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered, stirring frequently to prevent scorching, for about 45 minutes to 1 hour. The mixture should reduce significantly and thicken enough that when you draw a spoon through it, it parts briefly before slowly coming back together.

Store or Can

For refrigerator storage, allow the peach butter to cool completely before transferring to airtight containers. It will keep for up to 3 weeks. For longer preservation, follow proper water bath canning procedures with sterilized jars.

Bookmark

The secret to truly exceptional peach butter lies in the quality of your fruit. I discovered this when comparing batches made from supermarket peaches versus local orchard peaches. The difference in flavor was remarkable, with the tree-ripened local fruit creating a spread with complex sweetness and pronounced peach character.

Storage and Shelf Life

Properly canned peach butter stored in a cool, dark place will maintain quality for up to one year. Once opened, refrigerate and use within 3 weeks. For a middle-ground approach, freeze portions in freezer-safe containers where they'll keep for up to 6 months. I like to use small containers so I can thaw just what I need without waste.

Creative Uses Beyond Toast

While delicious on morning toast or English muffins, peach butter deserves more creative applications. Swirl it into plain yogurt or oatmeal for breakfast. Use as a filling between cake layers or as the base for an incredible peach BBQ sauce. My personal favorite is serving it alongside a cheese board, where the sweet fruit flavors contrast beautifully with sharp cheddar or creamy brie.

Customization Options

The basic recipe serves as a wonderful canvas for personalization. Consider adding warming spices like cinnamon, nutmeg, or cardamom during the final cooking stage. A splash of bourbon or vanilla extract adds complexity. For a less sweet version, reduce sugar to 3 cups and add 2 tablespoons of lemon juice to maintain safe acidity levels if canning. My family particularly enjoys the addition of a vanilla bean split and scraped into the mixture during cooking.

Recipe FAQs

→ How long does homemade peach butter last?

When properly canned using a water bath method, peach butter can last up to 1 year when stored in a cool, dark place. Once opened, refrigerate and use within 2-3 weeks. If not canned, store in the refrigerator for up to 3 weeks or freeze for up to 6 months.

→ Can I reduce the amount of sugar?

Yes, you can reduce the sugar to taste, especially if your peaches are particularly sweet. However, sugar acts as a preservative, so reducing it significantly may shorten shelf life and affect texture. Consider using a low-sugar pectin if making a significantly reduced-sugar version.

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

Peach butter is done when it has thickened considerably and mounds on a spoon. You can test by placing a small amount on a cold plate - it should not spread much and should form a slight skin when cooled. It will also leave a clean path when you drag a spoon through it in the pan.

→ Can I add spices to peach butter?

Absolutely! Cinnamon, nutmeg, cloves, vanilla, and ginger pair beautifully with peaches. Add them during the final cooking stage to taste. Start with small amounts (1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, etc.) and adjust according to preference.

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

Peach butter has a smoother, more spreadable consistency than jam. Jams typically contain pieces of fruit and require pectin for setting, while fruit butters are cooked longer to achieve a velvety texture and natural thickness without added pectin. Butters also have a more concentrated fruit flavor.

→ Do I need to peel the peaches?

Yes, peeling is recommended for the smoothest texture. The blanching method makes peeling much easier - the skins slip right off after a brief dip in boiling water followed by cold water. If you prefer some texture or want to retain nutrients in the skin, you could leave them on and use an immersion blender later.