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!

Peach Butter

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.

Fresh Peaches for Peach Butter

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.

making peach butter

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.

Peach Butter

Yield: about a cup and a half


  • 2 lbs fresh peaches (about 7-8 good sized peaches)
  • 1/2 cups sugar
  • 1/2 cup water
  • juice of 1 lemon


  1. Peel and rough chop the peaches.
    TIP: I love my serrated vegetable peeler for this job. The fine teeth make quick work of the soft peach skin.
  1. 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.
  2. 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.
  3. 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,.
  4. 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.
    TIP: The longer you cook the peach puree, the thicker the butter will be. 40 minutes of gentle boiling should do the trick.
  1. 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 ;)


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34 Responses to Peach Butter

  1. SRP says:

    Have just made a batch of this and it’s delicious! Your recipe was very easy to follow. Thank you.

  2. Lisa says:

    If you want to make a lot to keep it stored, what would be the best way to go about it?

  3. Tiffany says:

    Made this last summer and it turned out amazingly!! I have a nice big box of peaches for this year, but would love to be able to can some for winter and gifts-any instructions would be so helpful as I am new to canning!

  4. Emily says:

    Thank you for this delicious recipe! I just finished making a batch, and it came out wonderfully. Your instructions were quite easy to follow and everything was rather simple.

    I used a bit less sugar, but only minus a couple of tablespoons. I am actually going to can some of the peach butter, as it made 2.5 cups worth. Thank you again!

  5. Tara Mareno says:

    Love peach everything and peach butter is a wonderful addition to the many different peach recipes I love, thank you for sharing, I can’t wait to try it ?

  6. Gorgeous! I just made a pan of cornbread and I’d love to top it with your peach butter.

  7. Cheryl says:

    So genius! The perfect answer to fall fruit butters

  8. Lori says:

    What a coincidence, I have some left over peaches in the refrigerator that need to be used!

  9. Wow, that looks delicious! And I bet your house smelled amazing, I remember how good my house smelled when I made apple butter.

  10. zerrin says:

    I love the idea of feeling in peach heaven! I’d love to use it as pudding topping as well. YUM!

  11. Danguole says:

    Oh yes! I’m saving this for my parents’ annual backyard peach tree explosion.

  12. Mimi says:

    Fabulous!!! So many things that you can do with this as well…..

  13. Julia says:

    I once had passionfruit butter in Hawaii and was pretty much jettisoned into an alternate dimension. I LOVE fruit butters and have no excuse – I must make this at home and drizzle it on all the foods/pour it in my mouth ;)

  14. Peaches are my all-time favorite fruit, so I must make some peach butter before the season ends. I’ve made peach everything-else this summer, but have not yet made any peach butter. Your photos make me hungry!

  15. Joanne says:

    This with melty brie. It’s all I want in life right now.

  16. Mmmm … this would be so lovely swirled through a loaf cake or muffins!

  17. Dom says:

    So intriguing. What are we making with this?

  18. ahu says:

    Looks incredible and so easy! Makes me want to run to the farmer’s market and pick up a bunch of peaches!

  19. cheri says:

    Hi Sue, never had peach butter before, but love apple butter what a great recipe and idea!

  20. Amy says:

    This looks divine! We’d use it on toast, in vanilla yogurt and maybe even with ice cream.

    I want to share a tip on peeling the peaches: If you drop them in boiling water for about 30-45 seconds and remove them (with tongs!) the skins will slide right off.

  21. I’ve never had peach butter, but the idea certainly intrigues me. And local peaches are just hitting stores now. Even I can make a connection between the two idea. ;-) Thanks for this.

  22. CakePants says:

    Hmm, I never knew that was how fruit butter is made! This looks absolutely fantastic – I bet it would be amazing served over vanilla ice cream…

  23. Diane says:

    YUM! Cant wait to make some peach butter. I just ventured into the world of canning a couple of years ago & I would love to can this … so I can have all year long :) thank you!

  24. Eileen says:

    Well, this sounds just delightful. :) I bet it would be excellent as the filling in a classic layer cake — maybe almond?

  25. “Small batch that doesn’t require canning” – sounds perfect to me! I love apple butter and peaches so this would be a wonderful addition to our refrigerator shelf! So pretty too :)

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