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peach butter

Peach Butter Recipe

How To Make Peach Butter Recipe; Peach butter has a rich history, tracing back to early American homesteaders who preserved summer peaches. To make it, start by peeling and pitting ripe peaches, then chop them and simmer in a pot with sugar and spices like cinnamon. Cook until it reaches a thick, smooth consistency, usually 30 minutes to an hour. Don't forget to jar your peach butter and use proper canning methods for long-term storage. This tasty spread enhances bread, biscuits, or even desserts. By exploring seasonal variations and flavor enhancements, you'll discover endless ways to enjoy this classic preserve.
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Ingredients
  

  • Ingredients:
  • 4 pounds ripe peaches about 8-10 medium peaches
  • 2 cups granulated sugar adjust to taste
  • 1/4 cup lemon juice
  • 1 teaspoon ground cinnamon optional
  • 1/4 teaspoon ground nutmeg optional
  • 1/4 teaspoon vanilla extract optional

Instructions
 

  • Instructions:
  • Prepare the Peaches:
  • Wash the peaches thoroughly. To peel the peaches, bring a large pot of water to a boil. Score a small "X" on the bottom of each peach with a knife. Blanch the peaches in boiling water for 30 seconds, then immediately transfer them to an ice water bath. The skins should peel off easily.
  • Once peeled, pit the peaches and cut them into chunks.
  • Cook the Peaches:
  • Place the peach chunks in a large, heavy-bottomed pot. Add the lemon juice and stir to combine.
  • Cook the peaches over medium heat, stirring occasionally, until they start to break down and release their juices, about 10-15 minutes.
  • Puree the Peaches:
  • Once the peaches are soft and juicy, use an immersion blender to puree the mixture until smooth. If you don't have an immersion blender, you can carefully transfer the mixture to a regular blender in batches and puree it, then return it to the pot.
  • Cook Down the Peach Puree:
  • Add the sugar, cinnamon, nutmeg, and vanilla extract (if using) to the peach puree. Stir to combine.
  • Continue to cook the mixture over low to medium-low heat, stirring frequently to prevent sticking. Cook until the peach puree thickens and darkens in color, about 1-2 hours. The peach butter is ready when it mounds up on a spoon and doesn’t immediately spread out.
  • Test the Consistency:
  • To test if the peach butter is done, place a small spoonful on a chilled plate. If it holds its shape and doesn’t run, it’s ready. If it’s still too runny, continue cooking until it reaches the desired consistency.
  • Can the Peach Butter:
  • If you plan to can the peach butter, sterilize your jars and lids in boiling water. Fill the hot jars with the hot peach butter, leaving about 1/4 inch of headspace at the top.
  • Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars, then screw the bands on until they are fingertip tight.
  • Process the jars in a boiling water bath for 10 minutes (adjusting for altitude if necessary).
  • Cool and Store:
  • Remove the jars from the water bath and let them cool completely on a towel or cooling rack. Once cooled, check the seals by pressing the center of each lid. If it doesn’t pop back, the jar is sealed.
  • Store sealed jars in a cool, dark place. Refrigerate any unsealed jars and use within a few weeks.