Ready for a taste of sunshine? This peach butter recipe transforms ripe peaches into a luscious, spreadable delight. It’s surprisingly easy to make and perfect for slathering on toast, stirring into yogurt, or even as a simple dessert.
Key Ingredients & Substitutions:
- Ripe Peaches: Freestone peaches work best for easy peeling. You can use frozen peaches if fresh aren’t available, just thaw them first.
- Sweetener: Granulated sugar is classic, but you can adjust the amount to your taste. Honey or maple syrup can also work, but may slightly alter the flavor.
- Lemon Juice: Essential for brightness and a natural preservative. Freshly squeezed is always best.
- Spices: Cinnamon and a touch of nutmeg are wonderful complements. Feel free to skip them or add a pinch of ground ginger for extra warmth.
Ingredients:
- 6 pounds ripe peaches, peeled, pitted, and roughly chopped
- 1 ½ cups granulated sugar (or to taste)
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
How Much Time Will You Need?
- Total Time: 2.5 hours
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Servings: Approximately 4-5 pints
- Tools Needed: Large pot or Dutch oven, immersion blender or food processor, canning jars (optional)
Step-by-Step Instructions:
1. Prepare the Peaches:
Peeling peaches is easiest after a quick dip in boiling water. Simply score an ‘X’ on the bottom of each peach, blanch them for 30-60 seconds, then transfer to an ice bath. The skins will slip right off. Once peeled, pit and roughly chop your peaches.
2. Cook Down the Peaches:
Combine the chopped peaches, sugar, lemon juice, cinnamon, and nutmeg in a large pot or Dutch oven. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and continue to cook, stirring frequently, until the peaches are very soft and break down easily, about 45-60 minutes.
3. Blend Until Smooth:
Once the peaches are tender, remove the pot from the heat. Carefully use an immersion blender directly in the pot to blend the mixture until it’s smooth and uniform. If you don’t have an immersion blender, let the peach mixture cool slightly, then transfer it in batches to a regular blender or food processor to purée.
4. Thicken the Peach Butter:
Return the puréed peach mixture to the pot over low heat. Continue to cook, stirring very frequently to prevent sticking, until the peach butter thickens to your desired consistency. This can take anywhere from 1 to 1.5 hours. It should be thick enough to hold its shape on a spoon and mound slightly.
5. Cool and Store:
Carefully spoon the hot peach butter into clean, sterilized jars, leaving about ½ inch of headspace. Wipe the rims clean and seal tightly. Allow the jars to cool completely on the counter before refrigerating. This rich peach butter is now ready to enjoy!
Storage Instructions:
Store your homemade peach butter in airtight jars in the refrigerator for up to 3 weeks. For longer storage, you can freeze it for up to 6 months. Thaw frozen peach butter in the refrigerator before using.
Frequently Asked Questions (FAQ):
Q: Can I use unpeeled peaches?
A: While you can, peeling peaches results in a much smoother peach butter. The skins can make the texture a bit gritty.
Q: My peach butter is too thin. What should I do?
A: Continue cooking it over low heat, stirring constantly, until it reaches your desired thickness. Patience is key for thick peach butter.
Q: Can I reduce the sugar?
A: Absolutely! The sugar helps with preservation, but you can reduce it to your taste. Just note that a lower sugar content may shorten its shelf life.
Q: How do I know when the peach butter is ready?
A: The “cold plate test” works well: spoon a small amount onto a chilled plate, let it cool for a minute, then run your finger through it. If it doesn’t immediately flood back together, it’s ready.
Q: Can I water bath can this peach butter?
A: Yes, if you’re familiar with canning, you can water bath can this recipe for shelf-stable storage. Be sure to follow official canning guidelines for safety.
Q: What can I use peach butter for?
A: It’s delicious on toast, biscuits, pancakes, or stirred into oatmeal and yogurt. You can also use it as a filling for tarts or as a glaze for chicken.