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Peach butter is easy to make, perfect for canning, and a delicious way to enjoy the peach flavor of summer all year long.
Last week I saw some gorgeous peaches on the market and, a little impulsive, I ended up buying a big box of those beauties to take home!
The peaches have been perfectly sweet this year, and we've been grilling and poaching them, and we've also added them to our favorite recipe for fresh peach smoothies! But all along, I knew I'd be making a batch of this sweet and spicy peach butter so I could enjoy the sweet taste of summer long after the peach season is over.
This peach butter recipe is from the same farm our popular apple crisp recipe was originally found in, and it's so easy to make! Simply peel and chop the peaches before mashing them in a food processor. Then sweeten the puree with granulated sugar and reduce the mixture on the stove until it thickens. Once the mash is reduced, add a little cinnamon, ginger, and allspice, and cool.
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This recipe makes a batch of good-sized peach butter that can be canned into smaller jars. Then, year-round, you can enjoy this peach butter on ice cream, spread on buttered toast, spoon over pork chops, or eat straight from the jar!
Adapted from the Tougas Family Farm Cookbook that you can find online here.
You may like these other peach recipes:
- 20–24 peaches (depending on size): enough to give you 8 cups of peach puree
- 4 cups granulated sugar
- 1 teaspoon of cinnamon
- ½ teaspoon of ginger
- ½ teaspoon allspice
- Peel and pit the peaches, then puree in a food processor. You will want a total of 8 cups (2 quarts) of peach puree.
- Pour the puree into a large pot with a thick bottom and add sugar. Over medium heat, bring the peach mixture to a boil, stirring frequently to prevent sticking and burning. Boil until the mixture thickens and reduces by about a third (again, stirring to prevent sticking and burning), for us this took between 20 and 25 minutes.
- Remove the thickened mash from the heat and add the spices, mixing evenly.
- If canned, pour into clean, sterilized canning jars and process for 10 minutes using the water bath canning method.
- Any uncanned peach butter should be stored covered in the refrigerator for up to a week.
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