Peach Butter
This Southern-inspired spread is pure summer in a jar, deeply concentrated, silky smooth, and bursting with sweet peach flavor. Slow-cooked with warm spices until luscious and spreadable, no pectin or complicated canning equipment required.
Equipment
- Large heavy-bottomed pot or Dutch oven (at least 4-quart capacity) - Distributes heat evenly and prevents scorching
- Immersion blender or countertop blender - For pureeing cooked peaches directly in the pot
- Large wooden spoon or silicone spatula
- Fine-mesh strainer - Optional, for ultra-smooth texture
- Glass mason jars with lids - Wide-mouth 16 oz recommended for storage and gifting
- Ladle - For transferring hot peach butter
- Jar funnel - Optional, but makes filling jars easier and cleaner
- Sharp knife and cutting board - For peeling and slicing peaches
- Measuring cups and spoons
- Large pot for blanching - To boil water for peeling peaches
- Large bowl of ice water - For stopping the cooking process after blanching
- Slotted spoon - For transferring peaches in and out of boiling water
- Splatter Screen - Optional, but recommended to protect stovetop from splatter
- Cold plate or saucer - For testing doneness
Ingredients
- 3 lbs fresh peaches - 1.36 kg, peeled, pitted, and sliced (about 8-10 medium peaches)
- 3/4 cup granulated sugar - 150g, adjust to taste based on peach sweetness
- 2 tablespoons fresh lemon juice - 30 ml
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon pure vanilla extract
- salt - Pinch
Instructions
- Bring a large pot of water to a rolling boil and prepare a large bowl of ice water. Score a shallow 'X' on the bottom of each peach, then blanch in batches of 3-4 for 30-60 seconds until skins begin to peel. Transfer immediately to ice water for 1-2 minutes, then slip off the skins. Halve, pit, and cut into rough 1-inch chunks.
- Add peach chunks to a large heavy-bottomed pot or Dutch oven with lemon juice and sugar. Stir to coat, then cook over medium heat for 10-15 minutes, stirring occasionally, until peaches soften and release their juices.
- Remove from heat and puree until completely smooth using an immersion blender directly in the pot. If using a countertop blender, cool slightly and blend in batches. For extra silky texture, strain through a fine mesh strainer, pressing with a spoon and discarding solids.
- Return pureed mixture to medium-low heat. Add cinnamon, nutmeg, vanilla extract, and salt. Stir frequently as mixture bubbles and reduces. Use a splatter screen to protect your stovetop. Reduce heat to low for a gentle simmer.
- Continue cooking on low heat for 45 minutes to 1.5 hours total, stirring every 5-10 minutes until thickened. Test by spooning a small amount onto a cold plate; the butter should hold a line when you run your finger through it. Adjust sugar and spices to taste.
- Remove from heat and cool for 10 minutes. Ladle hot peach butter into mason jars using a funnel, leaving 1/4 inch headspace. Wipe rims clean, seal with lids, and cool completely at room temperature before refrigerating.
Notes
- Use ripe, fragrant freestone peaches like Elberta, Reliance, or Red Haven for the best flavor and easiest prep. Underripe peaches will produce flat, less flavorful butter.
- Don't rush the cooking time – the long, slow simmer develops the deep, concentrated flavor. Cranking the heat will cause scorching on the bottom.
- Stir consistently during the last 30 minutes as the butter thickens and becomes more prone to sticking. Set a timer if needed.
- Taste as you go and adjust sugar based on your peaches' natural sweetness. Start with 1/2 cup sugar if your peaches are especially sweet.
- For a less sweet version, reduce sugar to 1/3 cup and add an extra tablespoon of lemon juice for brightness.
- Store in the refrigerator for up to 3 weeks or freeze for up to 6 months. Leave 1/2 inch headspace for freezer expansion.
- This recipe is not designed for shelf-stable water bath canning without additional pH testing. Consult a reliable canning resource if you wish to can for pantry storage.
- Thaw frozen peach butter overnight in the refrigerator and stir well before serving to restore silky consistency.
- This spread is incredibly versatile – use it on toast, swirled into yogurt, as a glaze for grilled chicken or pork, or dolloped over vanilla ice cream.
- Try variations: swap granulated sugar for brown sugar, add bourbon in the last 10 minutes, or stir in fresh ginger for a bright twist.