You’ll kick yourself if you don’t make a big batch of silky Peach Butter before the peaches are all gone for the year! This is sheer heaven on a piece of toast, a warm biscuit, or just by the spoonful!
If you’ve ever had apple butter, you’ll know what to expect from Peach Butter. Fruit butters are like thicker, smoother and silkier versions of jams. They get their distinctive consistency because the fruit is cooked, then pureed, and then cooked down again into a spreadable ‘butter’ . They’re quite luxurious and when you get your first taste of this one, you’ll feel like you’ve died and gone to peach heaven. This recipe makes a small batch that doesn’t require canning.
I like the real fruit flavor to shine through in all my preserves, so I used relatively little sugar, and some lemon juice to make the peach flavor pop. Because I was after a pure fresh peach essence, I didn’t add any spices, but you certainly can if you like. Cinnamon, or vanilla bean would be nice in this recipe.
You can make butters with lots of different fruits. Apple is the classic, but I’ve made RHUBARB BUTTER, and a killer CRANBERRY BUTTER that you’ll want to have around this fall. I’m planning to share a pumpkin butter with you later this month.
- 2 lbs fresh peaches (about 7-8 good sized peaches)
- 1/2 cups sugar
- 1/2 cup water
- juice of 1 lemon
- Peel and rough chop the peaches.
- Add the peaches to a heavy pot along with the water and sugar. Heat on medium, stirring to dissolve the sugar. When the mixture comes to a boil, lower the heat slightly and cook for about 20 minutes until the peaches are completely tender. Stir occasionally.
- Add the lemon juice to the peaches, and then, working in batches, puree the fruit until it is completely smooth. Don't rush this step, let the processor or blender run long enough to get all of the lumps.
- At this point I strain the puree through a mesh strainer just to make sure it is completely smooth. Push it firmly with the back of a spoon to get all the puree through. Discard any lumps,.
- Put the puree back into the (rinsed out) pan and bring back up to a boil. Lower the heat and cook gently until it is greatly reduced and thickened. This will take about 40 minutes or so. Stir very frequently during this step so the fruit doesn't scorch.
- Ladle the hot peach butter into a clean jar or jars and let cool before capping and refrigerating. The peach butter will thicken as it cools. Consume within a couple of weeks.
Recipe loosely adapted from Smitten Kitchen
Fruit butters aren’t only for spreading on toast, or biscuits. They can be an ingredient in baked goods, too, where they add flavor and moisture, and can help you cut down on added fat and sugar. My SPICED APPLE CAKE, which is one of my current favorite cakes, is made with a cup of apple butter. I’m thinking of making a peach version with, oh, I don’t know, maybe a Bourbon glaze? Stay tuned ;)