If you’ve ever found yourself standing in the kitchen, peach juice running down your arms, and wondering if the mess is worth it—well, you’re in good company. I still remember the first time I tried to make peach butter; I’d just picked up a heap of peaches at a farm stand and had no idea what I was in for. My kitchen ended up looking like a peach crime scene (seriously, I found sticky spots days later). But, the smell—oh, the smell! It was like bottling up the end of summer, and I was hooked. I always say, if you can make toast, you can make this. Maybe just wear an old shirt.
Why You'll Love This (Or At Least Why I Do)
I make peach butter every year when peaches start showing up at the market and I can't resist buying a whole basket (even though I know I'll probably forget some at the back of the fridge). My family goes wild for this stuff, especially slathered on warm biscuits. Or, you know, eaten with a spoon directly from the jar—no judgement here! It’s also the only way my brother will eat fruit, if it’s basically candy-spread. And, if you’ve ever had jam turn out runny (been there, cursed that), peach butter is so much more forgiving. Plus, the color is like sunshine in a jar. Not to get too sappy, but it really is.
What You’ll Need: Ingredients (Plus Some Swaps)
- 4 lbs ripe peaches (about 10 big ones; I sometimes use nectarines if they look better. My grandmother always swore by freestone peaches, but honestly, whatever’s juicy and on sale works fine.)
- 1–1.5 cups sugar (I usually start light and add more later, depending how sweet the peaches are. Brown sugar works, too, for a deeper flavor.)
- 2 tablespoon lemon juice (This keeps it bright and helps with setting. Bottled is fine—no need to be fancy.)
- ¼ teaspoon cinnamon (optional, but I love the extra warmth. Nutmeg or ginger—just a pinch—are nice, too, if that’s your thing.)
- Pinch salt (Don’t skip. It’s tiny but mighty.)
How To Make Peach Butter—My Way (Imperfect But Honest)
- Prep the peaches: Peel 'em if you want, or just cut out any rough bits and slice them up. I sometimes skip peeling when I'm feeling lazy—the skins mostly melt in, or you can blitz it smooth later. Either way, just pit and chop into chunks. No need to be neat.
- Cook it down: Toss everything into a big pot (sugar, lemon juice, cinnamon, salt, peaches). Turn the heat to medium. Stir now and then so nothing burns—although, if you get distracted by a phone call like I do, just scrape the bottom and carry on. It should get nice and juicy in about 10–15 minutes.
- Blend it (or don’t): Once the peaches are soft and you can mash them with a spoon, you can blitz it with an immersion blender for a super-smooth butter. Or leave it chunky. Honestly, both are good. This is where I sneak a taste—maybe too many tastes. Add more sugar if it needs it.
- Simmer to thicken: Lower the heat and let it bubble gently, stirring every so often. It thickens slowly—give it at least 45–60 min, and don't freak out if it looks a bit weird at first. It’ll look like peach soup before it turns to that lovely, spreadable consistency. (I set a timer because, let's be honest, I wander off.)
- Jar it up: Spoon into clean jars. For long storage, you'll want to process them in a boiling water bath for about 10 minutes, but if you’re like me and it disappears fast, just keep a jar in the fridge.
Notes From My (Somewhat Clumsy) Kitchen
- I’ve tried peeling peaches with a paring knife and ended up with more peach in the compost than in the pot. Blanching works—drop peaches in boiling water for 30 seconds, then into ice water—but honestly, if you’re in a rush, just leave the skins on. Texture’s a bit more rustic, but I like it.
- If it’s too thin, keep simmering. If it’s too thick, I add a splash of water or apple juice. Actually, I find apple juice gives a nice sweetness if your peaches are a bit tart.
Variations I’ve Tried (And a Dud)
- Spiked Peach Butter: I added a splash of bourbon once—big hit with the adults, not so much with the kids.
- Honey Instead of Sugar: Works, but it’s a bit runnier and more floral. Good if you like honey, not so much if you don’t.
- Chili Peach Butter: I tried adding chili flakes for a spicy-sweet version. Well, it was...interesting. Maybe too interesting. Wouldn’t repeat for breakfast toast, but it’d be nice with grilled pork?
What If I Don’t Have…? (Equipment Talk)
- Immersion blender: No worries—just mash with a potato masher or use a regular blender (careful, it’s hot). If all else fails, embrace the chunky texture!
- Canning jars: A clean pasta sauce jar works in a pinch. I don’t always bother with fancy jars unless I’m gifting.
How I Store It (Or Try To)
Supposedly, peach butter lasts a couple weeks in the fridge, and a year if you process the jars. But, honestly, in my house it never lasts more than a day. I once hid a jar at the back of the fridge, and it still vanished. If you’re making a big batch, definitely check out Ball’s canning guide for proper storage methods.
Serving Suggestions (My Family’s Favorites)
- Spread thick on toasted sourdough. Or, my Dad insists it’s best on crumpets.
- Spoon over vanilla ice cream—trust me, it’s decadent.
- Swirl into yogurt (I love it for breakfast on a rainy day when I need a bit of sunshine).
- Or just eat it off a spoon, which is how my nephew gets through a jar!
Pro Tips (Learned the Hard Way)
- Don’t rush the simmering. I tried cranking the heat once and ended up with scorched peach glue at the bottom of the pot. Patience pays here.
- Taste as you go. Peaches vary a lot—sometimes they need more sugar, sometimes less. Actually, I tend to think it’s better the next day, so consider making it ahead if you can stand the wait.
Your Peach Butter Questions (Real Ones I’ve Had!)
Q: Do I have to peel the peaches?
A: Nope! I only peel when I’m feeling fancy, or if the skins are tough. Most of the time, they just blend right in—plus, more fiber, right?
Q: Is it okay to freeze instead of canning?
A: Absolutely. I’ve frozen peach butter in little containers and it’s fine. Just leave some space so the jar doesn’t crack. Oh, and label it—I once mistook peach butter for chicken stock. That was an odd dinner.
Q: Can I double (or halve) the recipe?
A: Sure thing. Just use a bigger (or smaller) pot and expect simmering to take a bit longer if you’ve got a mountain of peaches.
Q: Do I need pectin?
A: Not for peach butter. It thickens as it cooks down. (If you’re curious about jam-making, Serious Eats has a good guide.)
Anyway, if you give it a go, let me know how your batch turns out—or if you discover a new twist! And if you find peach butter in places you didn’t expect (ceiling, cat, remote control), you’re officially part of the club. Happy cooking, mate!
Ingredients
- 4 lbs ripe peaches, peeled, pitted, and chopped
- 1 ½ cups granulated sugar
- ¼ cup fresh lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup water
Instructions
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1Place the chopped peaches and water in a large heavy-bottomed pot over medium heat. Cook for 10-15 minutes, stirring occasionally, until peaches begin to soften.
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2Use an immersion blender or transfer the mixture to a blender to puree the peaches until smooth. Return the puree to the pot if needed.
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3Add sugar, lemon juice, cinnamon, nutmeg, and salt to the peach puree. Stir well to combine.
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4Simmer the mixture uncovered over low heat, stirring frequently, for 1 to 1.5 hours or until thickened and reduced. Scrape the bottom often to prevent sticking.
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5Remove from heat and stir in vanilla extract. Let cool slightly, then transfer to sterilized jars. Store in the refrigerator for up to 3 weeks.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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