• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Nourished Kitchen

  • Philosophy
  • Recipes
  • Cookbooks
  • Shop
menu icon
go to homepage
  • Start Here
  • Recipes
  • Cookbooks
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Recipes
    • Cookbooks
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    » Home » Recipes » Summer Fruit Recipes » Peach Butter

    Peach Butter

    Posted: Sep 3, 2012 · Updated: Oct 21, 2020 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    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

    spiced peach butter
    Rate this Recipe
    6 pints

    Peach Butter

    Peach butter is simple to prepare and wonderfully rich in flavor thanks to the addition of spices like allspice, ginger and cloves.
    Prep Time5 mins
    Cook Time1 hr
    Total Time1 hr 5 mins
    Print Save RecipeSaved! Click to Remove Ads

    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.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.
    « Super Green Veggie Powder
    Pelmeni (Sourdough Dumplings) »

    Reader Interactions

    Comments

    1. Debra says

      September 06, 2017 at 1:42 pm

      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!

      Reply
    2. Alan says

      August 17, 2015 at 4:59 pm

      What does 15 pounds equate to in volume? We use 'overripes', which mean we have to cut out the bruised portions.

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Reader Favorites

    • Wild Mushroom Pâté
    • Rose Water
    • How to Make CBD Oil
    • Easy Sourdough Starter
    • Bone Broth
    • Easy Fermented Hot Sauce

    In Season Now

    • Brussels Sprout Slaw
    • Wild Mushroom Risotto
    • Einkorn Apple Cake
    • Pomegranate Spritzer

    Footer

    ↑ back to top

    Explore

    • Nourishing Recipes
    • Broth Recipes
    • Fermented Vegetables
    • Fermented Drinks
    • Cultured Dairy
    • Herbal Remedies
    • Sourdough

    Seasonal Cooking

    • Soup Recipes
    • Stew Recipes
    • Winter Vegetable Recipes
    • Winter Fruit Recipes

    Connect

    • About
    • Cooking Club
    • FAQ
    • Contact
    • Facebook
    • Pinterest
    • Instagram

    Privacy Policy + Disclaimer + Terms and Conditions + Affiliate Disclosure + Copyright Notice + Accessibility

    Copyright © 2023 Nourished Media LLC. All rights reserved.