Peach Butter
A creamy, spreadable peach preserve that captures the essence of summer in a jar.
Servings: 14 servings
Calories: 100kcal
Cost: Budget-friendly
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.
Notes
Use ripe peaches for the best flavor. You can substitute some sugar with honey for a different sweetness.
Nutrition
Calories: 100kcal | Carbohydrates: 25g | Fiber: 1g | Sugar: 24g