So, what exactly is Peach Butter? Oddly enough, it’s not buttery in the dairy sense, nor is it something you’d smear on toast with a pat of real butter (though you absolutely could!). The name comes from its creamy, spreadable consistency—no actual butter required. I like to think of it as peach preserves’ smoother, friendlier cousin, ready and waiting to sneak its way onto your morning bagel or swirl into yogurt.
You know what they say: the way to a man’s heart is through his stomach—and trust me, this sweet, homey spread works just as well on everyone! Ready to discover why Peach Butter deserves a spot in your recipe rotation? Let’s dive in and give it a whirl!
Why You’ll Love This Velvety Fruit Spread
The star of this recipe is, of course, the peaches—at the peak of ripeness, they transform into a gloriously thick, sweet, and irresistible spread that captures summer in a jar. Making peach butter at home is also incredibly budget-friendly, especially if you find a deal on fresh peaches or have your own backyard harvest. Forget the expensive gourmet jars at the store—homemade delivers more flavor and zero preservatives for less money.
As for flavors and toppings, Peach Butter is endlessly versatile. Slather it onto warm toast, use it as a pancake topping, or stir it into oatmeal for a burst of fruity flavor. If you enjoyed my apple butter recipe, you’ll absolutely love peach butter’s lighter, sunnier vibe—with even fewer steps. So, why not gather up some fresh peaches and treat your family to a batch of this golden goodness? Trust me, your taste buds will thank you!
How to Make Peach Butter
Quick Overview
Making Peach Butter is delightfully straightforward, even for kitchen newbies. With just three ingredients and about 90 minutes, you can whip up a silky-smooth spread that’s worlds better than storebought options. This recipe stands out for its simplicity—no pectin, no fancy tools, just pure peach flavor concentrated with a touch of sugar. You’ll love the creamy texture and how effortlessly it comes together, even on a busy day.
Ingredients
- 4 to 4 1/2 pounds peaches (about 14–18 medium)
- 1/2 cup water
- 4 cups granulated sugar
Directions
Step 1: Clean and Prep the Peaches
Rinse peaches thoroughly under cool running water to remove any surface dirt.
Step 2: Blanch and Peel
Bring a large pot of water to a boil. Carefully lower peaches in and boil for 30–60 seconds. Immediately transfer to a bowl of ice water to stop the cooking. Skins should slip off easily.
Step 3: Pit and Chop
Halve each peach, remove the pit and any stringy bits, and cut into quarters or smaller chunks.
Step 4: Soften the Fruit
Place chopped peaches and 1/2 cup water into a large saucepan. Simmer over medium heat, stirring often, until the peaches are soft and broken down.
Step 5: Puree the Peaches
Blend softened peaches using a food mill, food processor, or immersion blender until completely smooth.
Step 6: Cook the Peach Butter
Measure 2 quarts of peach puree back into your saucepan. Stir in all the sugar and bring the mixture to a gentle boil over medium-high heat. Reduce to medium and simmer for 45–60 minutes, stirring often, until thickened and glossy.
Step 7: Store or Can
Spoon finished peach butter into jars or containers.
- For refrigerator storage: Let cool completely, then store sealed for up to 3 weeks.
- To freeze: Use freezer-safe containers and freeze for up to 6 months.
- To can: Leave 1/4 inch headspace, seal, and process in a boiling water bath for 10 minutes (15 minutes if over 6,000 ft elevation).
What to Serve With Peach Butter
Peach Butter is a sweet multitasker that elevates everything it touches:
- Spread on toast, bagels, or buttermilk biscuits
- Swirl into yogurt or cottage cheese
- Serve with waffles, pancakes, or French toast
- Use as a filling for thumbprint cookies or layered cakes
- Pair with a cheese board, especially sharp cheddar or creamy goat cheese
- Stir into oatmeal or rice pudding for a sweet boost
It also makes a lovely hostess gift or addition to brunch spreads!
Top Tips for Perfecting Peach Butter
- Use ripe peaches: The better the fruit, the richer the butter.
- Juicy fruit? Simmer a bit longer to reach the right consistency.
- Honey swap: Replace some sugar with honey for a more floral, nuanced sweetness.
- Low and slow: Avoid high heat to prevent scorching and deepen the flavor.
- Get creative: Add a pinch of cinnamon, vanilla, or lemon zest for variety.
- Blend carefully: Ensure smooth texture by pureeing thoroughly before thickening.
Storing and Reheating Tips
Short-Term Storage
- Refrigerator: Keep in an airtight container and use within 3 weeks.
- Always use a clean spoon to prevent contamination.
Long-Term Storage
- Freezer: Store peach butter in labeled, freezer-safe containers for up to 6 months. Leave space for expansion.
- Canned: If properly canned, unopened jars can be stored in a cool, dark pantry for up to 1 year. Once opened, refrigerate and consume within 3 weeks.
Reheating
Peach butter is best enjoyed at room temperature, but if needed, gently rewarm on the stove over low heat or microwave in short intervals, stirring in between.
FAQs
Can I make peach butter without sugar?
Yes, you can reduce or substitute sugar, but sugar enhances flavor and acts as a natural preservative. Use less sugar versions within a shorter time frame and always refrigerate.
What’s the difference between peach butter and jam?
Peach butter is pureed and smooth, while jam has a chunkier texture and often includes pectin. Butter is thicker, creamier, and spreads more easily.
Can I use frozen peaches?
Absolutely! Just thaw and drain excess liquid before cooking to avoid a watery spread.
How do I know it’s done?
Peach butter is ready when it mounds up on a spoon and doesn’t run like a sauce. Another test: drag a spoon through the mixture—if it leaves a trail that holds, it’s done!
Do I have to can it?
No, canning is optional. Store in the fridge for short-term use or freeze for longer storage.
Conclusion
Homemade Peach Butter is the ultimate summertime treat—sweet, creamy, and bursting with real fruit flavor. Whether you’re a seasoned canner or brand new to making your own spreads, you’ll fall in love with this easy, rewarding recipe that delivers sunshine in every spoonful.
From breakfast toast to afternoon snacks, it brightens any meal and makes the most of peach season. Don’t forget to check out my other fruit butter recipes on the blog, and let me know how your peach butter turns out. Happy cooking and happy spreading!
Peach Butter
Equipment
- Large Pot
- Large saucepan
- Food Processor
- Ice Water Bowl
Ingredients
Fruits
- 4 pounds Peaches About 14–18 medium peaches, ripe
Liquids
- 1/2 cup Water
Sugars
- 4 cups Granulated Sugar
Instructions
- Step 1: Clean and Prep the Peaches. Rinse peaches thoroughly under cool running water to remove any surface dirt.
- Step 2: Blanch and Peel. Bring a large pot of water to a boil. Carefully lower peaches in and boil for 30–60 seconds. Immediately transfer to a bowl of ice water to stop the cooking. Skins should slip off easily.
- Step 3: Pit and Chop. Halve each peach, remove the pit and any stringy bits, and cut into quarters or smaller chunks.
- Step 4: Soften the Fruit. Place chopped peaches and 1/2 cup water into a large saucepan. Simmer over medium heat, stirring often, until the peaches are soft and broken down.
- Step 5: Puree the Peaches. Blend softened peaches using a food mill, food processor, or immersion blender until completely smooth.
- Step 6: Cook the Peach Butter. Measure 2 quarts of peach puree back into your saucepan. Stir in all the sugar and bring the mixture to a gentle boil over medium-high heat. Reduce to medium and simmer for 45–60 minutes, stirring often, until thickened and glossy.
- Step 7: Store or Can. Spoon finished peach butter into jars or containers. For refrigerator storage: Let cool completely, then store sealed for up to 3 weeks. To freeze: Use freezer-safe containers and freeze for up to 6 months. To can: Leave 1/4 inch headspace, seal, and process in a boiling water bath for 10 minutes.