Peach butter lines a full and very wide and deep shelf in my cupboard where it will sit all tucked away and half-forgotten until January arrives and, in that coldest and whitest month, we finally remember it's there.
Wewant for something that reminds us of summer, and that's when we'll stumble upon the jars nestled in the cupboard: peach butter - like a breath of summer in one teaspoonful spread with real butter over a slice of no-knead sourdough bread.
Jump to Recipe
Peach Butter
Peach butter is simple to prepare and wonderfully rich in flavor thanks to the addition of spices like allspice, ginger and cloves.
Servings: 6 pints
Print
Save Recipe
Ingredients
- 15 pounds peaches (pitted and quartered)
- 3 tablespoons ground ceylon cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground allspice
Instructions
- Working in batches, toss the peaches in a food processor or blender, and blend until smooth.
- Pour peach puree into a heavy-bottomed stock pot, and stir in spices. Simmer uncovered over medium-low heat, stirring frequently, for about 60 minutes or until thickened into a fine paste.
- Blend until smooth with an immersion blender, pour into pint-sized mason jars and refrigerate or can using the water bath method.
Tried this recipe?Mention @nourishedkitchen or tag #nourishedkitchen!
Debra says
This recipe had way too much spice for me. I put in half the amount of cinnamon and it still overpowered the peaches. I also added sugar because it wasn't as sweet as I liked. I'll make some changes for my own preference, but thanks for giving a starting point!
Alan says
What does 15 pounds equate to in volume? We use 'overripes', which mean we have to cut out the bruised portions.
Laura says
I used to buy peach butter till the store went that sold it went out of business. Looked all over for it. I'm going to try making it but I wonder about cooling & storing in freezer bags. Does it have to be jars. If I use jars I might as well seal it so that it keeps on shelf.
Nichola says
Do I peel the peaches? If so, any tricks to easy peeling? Thanks! 🙂
Ashley says
Jenny! I tried this recipe and it turned out to be more of a peach applesauce than a butter. I cooked it for two and a half hours, stirring frequently. I eventually had to turn the temperature down to just low because it was spitting so much I kept burning my fingers when I went to stir it. The only butter-like substance I got out of it was the stuff I scraped from the bottom of the pot, which was actually really delicious but there was maybe 1.5 T of it. Any ideas as to where I went wrong? Is it too late to save this batch? While peach sauce is good, I really want that butter!
seahare says
I use a crock pot for making butters. Toss in whole fruit -- if the stones don't easily come out -- and as the fruit cooks down, the stones release to float to the top to be fished out. COUNT YOUR FRUIT GOING IN. Then count the stones/puts coming out. One 'lost' pit in the immersion blender and a day spent washing every surface in the kitchen :-(. To thicken, leave the lid off bear the end, or lift with chopsticks/wooden spoons. I'll blend everything, lift the lid to thicken and possibly add anything I think might add to the taste. I water process all my butters.
On freezing in jars, I'll leave the lids off for the first 12 hours or so, then add the lids. Always using straight sided jars, ie wide mouth Mason.
Noe says
Hi Jenny,
This looks delicious! I have a canning safety question. While I appreciate that there is no sugar or lemon/acid in this, is this considered a safe way to keep something stored? There's really nothing more to it than a water bath? I've read that peaches are actually quite acid.
Thank you!
Jenny says
The real key here is that the proper acidity is met (and it is with peaches), but you can always test your batch with a PH Strip.
Noe says
That's great to know. Thank you!
Laura says
I'm making your peach butter now and wonder how thick is thick! I have been boiling it down for an hour, and it's still a bit more watery than I'd imagine for a fruit butter, but maybe it will thicken when cooled? Anyone?
Ele says
Should I make sure to skin them if they are not fully organic? I cant find 100% organic peaches. checked farmers markets and amish!
angie says
I live in a rural area in Southeast Missouri. I love peaches, but don't eat them because I can't find any organic peaches. Any thoughts on where I can get organic peaches that don't cost an arm and a leg? I have found a few places that ship, but they are so expensive.
Amy Jo says
Check http://www.thefruitclub.net I know they travel Missouri. They come fresh Organic
Kali says
I love this, just curious, why is freezing it "less cost-effective over time"?
Amie says
I'm only guessing at her meaning, but I'm thinking because it takes energy (electricity) to keep it in its frozen state, costing more $ to preserve it.
Wendy says
Would you cook the peaches in a slow cooker to save you time when you're busy with other tasks? Going to try the "peach butter". Love peaches and since I live in the "fruit belt" of Michigan, will get more peaches and try this. Thank you for sharing your recipe. 🙂
Mary says
FYI, according to the labels on SOME of my boxes, Ball and Kerr lids are now BPA free.
I didn't really care for the texture with the skins in, it seemed like the fuzz didn't break down and left a sort of grittiness on the tongue, but I only made a sample batch - about one pint's worth 🙂 Peeling them IS a pain in the behind though. Food mill to the rescue!
Marnie says
This didn't work out at I had hoped. Way too much cinnamon which over powers the lovely taste of the peaches.
Karla says
Could I use honey for a little sweetener and still water bath? I was thinking of adding the honey last after it has thickened up.
Leah G says
we picked peaches from our tree this morning and I have a batch going now. we are drooling the house smells so lovely!
Maid Mirawyn says
I've made a very similar peach butter recipe, but it was improvised! I could never replicate it . . . so glad to see your recipe!
As for glass jars in the freezer? Both my fridge freezer and chest freezer are full of mason jars. I think I might have had one crack once, when I filled it very full and put the lid on before putting it in the freezer. Bone broth, soup, frozen macerated peaches, veggies, you name it.
But I've always bought the jars that say "freezer safe," because there is no way I would remember which was which. 🙂 Don't know if that has made the difference.
Emma says
Is it 15lb of peaches? Sounds yummy, what would you have it with?
Debbie says
Just to clarify.....you leave the skin on the peaches?
Emily says
I guess I am a bit concerned not to see any lemon or vinegar in this recipe. Did you test the PH for canning?
Thanks!
Lynne Anderson says
Emily, even the Ball Blue Book does not require acid for its peach butter recipe, it should be fine.
Carol says
Thanks for the info on using the peach skins. I didnt know if they fuzz would be an issue. I would have been hesitant to try it.
For a couple years now I have used the skins in applesauce and apple butter (which actually improves the flavor), and tomato sauce.
Rebecca Campbell says
I still put the peach in boiling water for a minute just to clean it off and get the fuzz off. You could also scrub them but that takes longer and is harder to do if they're soft.
Anyway, in the process of making this right now. So glad I don't have to do anymore peeling. This is way less labor intensive than canning peach slices and halves.
Rinda says
Tattler reusable canning lids are bpa free. They are a little harder to use but once you get the idea it's no big deal. They are a little more money up front but they last at least 10 uses according to the website. I don't work for them; I just like a good healthy and frugal idea. 🙂
Emily says
Fruit butters are the best! I make apricot butter, cooked low and slow its so easy and delicious!
Tabatha says
Yum! I just love all your recipes for "preserving the harvest"!
jpatti says
I've wondered how to spice peaches... but differently than just apple spices. The cardamom is the answer!
I've wondered the same about pears also.
Ann says
The recipe sounds yummy Jenny!
jpatti... I use cloves & nutmeg in pear butter with a little bit of lemon juice. I like to peel the pears since the skin makes the butter a little more grainy than I like.
Patty Baker says
You can use this method to make a lot of different butters. I make peach, apple, pear, plum, apricot, tomato, and sweet potato.
Monika says
How do you use peach butter? I've never had it, but love peaches. I usually make jam and use it on bread, or in yogourt. Could I do the same with the peach butter?
Laurie Smith says
I'd only use organic peaches using this method, as there is a lot of pesticide in the peach skins.
Jenny says
Organic is implicit in all recipes on this site.
Lucie says
What about using apples instead of peaches?
Jenny says
Yes. You can substitute almost any fruit for the peaches.
Sarah, TheHealthyHomeEconomist says
What a fabulous recipe Jenny. I'm thinking this peach butter would be so wonderful mixed into a morning bowl of soaked oatmeal. Maybe you can bring a jar to Wise Traditions in Santa Clara for sampling at the Farm to Consumer Oatmeal Bar Fundraiser breakfast (pretty please :)) ????
Happy Labor Day!
Jenny says
I might just have to! We're very much looking forward to the trip!
Amy says
Yummmmm! peach butter and oatmeal? sounds like a perfect idea!!! Jealous of your trip- hope to make it to Polyface soon! Cheers!
Catherine says
I've tried using mason jars in the freezer* but they've cracked, despite leaving head room. Do they have to be specific for the freezer? Thanks!
*(for broth, cooled in the fridge)
Lorelei says
I have had the same problem with my mason jars. plenty of head room. Chicken broth or soup cooled in the freezer. I have a few jars that have never cracked.
Jenny says
Glass just isn't really meant for the freezer and the massive water content of the broth means those jars are likely to crack. We preserve bone broth like this: https://nourishedkitchen.com/homemade-bouillon-portable-soup/
Dani says
Catherine, wide-mouth pint jars have no shoulder, and so are good for freezing with 1" headspace. If you're freezing in quart jars, you have to leave enough headspace that the level of liquid stays below the "shoulder," or the curve of the jar. In a small-mouth quart jar, that can be almost three inches, and even a regular one it's at least two inches. I also make sure that stuff is completely cooled before freezing, and *knock on wood* haven't lost a jar in the freezer yet (just lost one in the canner yesterday LOL), and I also use non-canning jars (mayo, jelly, etc), sticking to keeping the level below any curve of the glass. Good luck!
Brandy says
There are some made for the freezer, I have been using those for a few years now and have never had one of those crack.
ashley says
A teacher of mine once told us to prevent your jars from cracking when freezing, to lay them on their side. After they are frozen, turn them upright and store them how you like. I have always done this leaving plenty of headspace and I havent had a cracking problem.