Easy Peach Butter

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A jar of homemade peach butter

Easy Peach Butter ~ 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 small batch fruit spread is sheer heaven on a piece of toast, a warm biscuit, or just by the glorious spoonful!

a jar of peach butter with small scoop

VINTAGE VIEW ~ this Peach butter is from TVFGI archives, first published in 2014. As part of a series on the blog I’m reviving some of the best recipes that you may have missed over the years ~ I’ve updated the recipe and added a few new images because this insanely silky spread is too good to miss. 

Peach Butter

Fruit butter is a thicker, silkier, more luxurious version of jam. 

If you love apple butter, you’re going to flip for this next generation fruit butter. Peaches lend themselves to this treatment with their meaty flesh and sweet tangy flavor. Fruit butter gets it’s distinctive consistency because the fruit is cooked, then pureed, and then cooked down again into a spreadable ‘butter’. But of course there’s no dairy in it at all, just pure fruit.  

This recipe makes a small batch that doesn’t require canning, but I’ve included canning instructions in the recipe if you want to set yourself up for the year, or want to get a head start on holiday gifts.

Fresh Peaches for Peach Butter

When you get your first taste of this peach butter you’ll feel like you’ve died and gone to peach heaven!  

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.  Nobody’s stopping you from adding a touch of almond extract either.

making peach butter with fresh peaches

You can make fruit butter with almost any type of fruit. 

Apple is the classic, but  I’ve made Rhubab Butter, and a killer Cranberry Butter that you’ll want to have around this fall.  You can make Pumpkin Butter (made in the crock pot!) which is amazing with biscuits and cornbread.  Would you believe I’ve even made Banana Butter with a touch of bourbon??

Making peach butter
Fruit butters aren’t only for spreading on toast, or biscuits.  They can be an ingredient in baked goods, too.

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 ;)  You might also use some of your peach butter as a filling for these Jack Daniels Peach Pie Bars… just saying.

peach butter in a glass jar with ladle

If you love to make small batch butters, jellies and jams be sure to check out my Ultimate Guide to Freezer Jam!

Reader Rave ~

“Oh my goodness, this is amazing!!  It’s going on our sourdough pancakes this weekend!!!”  ~ Lindz

Peach Butter
Rate this recipe
159 ratings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Category: preserves

Cuisine: American

Servings: makes 1 pint +

peach butter in a glass jar with ladle

Easy Peach Butter ~ 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 small batch fruit spread is sheer heaven on a piece of toast, a warm biscuit, or just by the spoonful!


  • 4 lbs fresh peaches (about 10 good sized peaches)
  • 1/2 cup sugar
  • 1/2 cup water (if your peaches are juicy omit the water)
  • 2 Tbsp fresh lemon juice


  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. If your puree is smooth enough, you can skip this step.
  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 25-30 minutes or so, depending on the size of your pan. Stir very frequently during this step so the fruit doesn't scorch. I like to use a splatter screen because it does splatter.
    TIP: The longer you cook the peach puree, the thicker the butter will be. You know it's ready when it starts to darken slightly, and your stirring starts to leave trails in the mixture. Test it by dipping a spoon in, and then run your finger down the spoon, if the butter doesn't fill in the strip, it's ready.
  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.
    If you would like to can this recipe
  1. Follow safe canning practices and ladle hot peach mixture into sterilized jars, leaving 1/4-inch headspace. Wipe jar rims. Close lids to fingertip-tight.
  2. Place jars in boiling-water canner and process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.


If you've got a high speed blender like Vitamix you may be able to skip the straining in step 3.  The machine will puree your fruit so completely smoothly there may be no need to further strain.

Recipe loosely adapted from Smitten Kitchen


Thanks for pinning this amazing Peach Butter!

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    Leave a Reply

  • Reply
    September 15, 2019 at 3:10 pm

    Thanks for the recipe. I had some peaches that were over ripe because I thought the whole lug was mealy, but not all so looked for something to do with them. I wished I had read to the bottom as I almost always 1/2 the amount of sugar so used a scant 1/2 cup for 5 cups of diced peaches. 1/2 cup would be perfect. Looked at the original recipe and it used 2 cups of sugar? WOWZA. I like it! Thanks!

  • Reply
    Deb Brown
    September 15, 2019 at 2:28 pm

    Currently making this a lovely recipe and my house smells yummy! I added cinnamon and nutmeg. A couple notes: if you are at altitude, allow extra time to reduce the liquid (I’m at 8300 feet and it is taking about double the time). Also, if you are canning, I would suggest doubling or tripling the recipe. It’s a good amount of work and you’ll want to have enough cans to pass along to family and friends!

    • Reply
      September 15, 2019 at 5:47 pm

      Thanks for the tips Deb!

  • Reply
    L Roberts
    September 5, 2019 at 3:40 pm

    I am making this now. Did I read that this can be frozen, say in freezer bags? Thx!!

    • Reply
      September 5, 2019 at 4:37 pm

      Yes, you can definitely freeze it, in containers or bags.

  • Reply
    August 17, 2019 at 9:11 am

    I’ve died and gone to peach heaven! Absolutely delicious. I’ll be canning mine for gifts…. maybe… lol! IDK if I’ll be able to give it away. This might replace the peach preserves that I make every year-so much less sugar yet still all that bright wonderful flavor. Thanks for the recipe!

    • Reply
      August 17, 2019 at 10:30 am

      If there is a peach heaven, this is surely it :) It’s interesting because preserves have traditionally been made with so much sugar, but it’s been discovered that sugar isn’t necessary for safe canning, so that opens the door to so many healthier recipes.

  • Reply
    August 7, 2019 at 4:50 pm

    Sue, your recipe says it makes 1 pint+, is there a more accurate quantity you can provide? I can for gifts and I’m looking to add a spiced Peach Butter to my Pumpkin Butter and Apple Butter assortment in gifts. I’ll likely double to recipe but I don’t want to have too little or too much. I’m sorry, I know I’m being picky.

    • Reply
      August 7, 2019 at 5:08 pm

      No that’s understandable Kele, it makes just over a pint in this case. But it could vary depending on how much you cook it down. And a spiced peach butter sounds so amazing, I should have done that!

  • Reply
    August 7, 2019 at 9:34 am

    Am making a second half batch to give to my daughter. This is delicious and very easy! I made the first batch in half quantity in case we didn’t like it,as fresh peaches are expensive. We liked it so much that my daughter asked for a jar! We grow blueberries and have a ton in our freezer so maybe I will try this with those. Thanks for the super recipe, 5 thumbs up!

  • Reply
    August 6, 2019 at 12:35 pm

    How much cinnamon would you put in a batch like this

    • Reply
      August 6, 2019 at 3:46 pm

      Cinnamon is pretty strong, so I might start with a little less than a teaspoon and taste it.

  • Reply
    Cindi B.
    July 29, 2019 at 6:43 pm

    Can I use apples instead? What type works best?
    My grandmother used to make apple butter but unfortu I never got her recipe.
    Thank you

    • Reply
      July 29, 2019 at 7:41 pm

      Absolutely! There’s no hard and fast rule for which apples you should use, but I like to use apples with strong apple flavor, and there’s no reason you can’t mix apple varieties, either. Go for a tart and a sweet apple for a good balance.

  • Reply
    July 29, 2019 at 3:29 pm

    And what a delightful treat for a baby just starting to eat solid food ! Just leave out the sugar :-)

    • Reply
      July 29, 2019 at 3:32 pm


  • Reply
    July 29, 2019 at 1:49 pm

    Do you think this would work in a crock pot? That is how I make my apple butter. If so how long do you think to cook on low?

  • Reply
    July 29, 2019 at 12:42 pm

    I can’t wait to make this, Sue! This recipe is swoon-worthy! I could put it on anything. Or just a spoon.

    • Reply
      July 29, 2019 at 1:45 pm

      I swirled it into yogurt and it was so much better than any fruit yogurt I’ve ever bought!

  • Reply
    Mary Ann | The Beach House Kitchen
    July 29, 2019 at 8:20 am

    Grabbing some peaches today and giving your recipe a go Sue! I know I’d love this peach butter!

  • Reply
    Margaret MacKenzie
    July 29, 2019 at 7:30 am

    Looking forwart making this! I like to had a little sort of savory kick to preserves, and since i make my own line of seasoning blends of thought of adding a bit of one with an ancho, smoked paprika and cayenne base; there’s brown sugar in it, too. What do you think, Sue?

    • Reply
      July 29, 2019 at 7:38 am

      Oh wow Margaret, that’s super creative. If you did that I think this butter would be amazing as a glaze for chicken!

  • Reply
    July 29, 2019 at 7:27 am

    I’d like to add a bit of almond flavoring — how much would you suggest for the quantity that this recipe makes?

    • Reply
      July 29, 2019 at 7:37 am

      Almond extract is strong, so I would start with a tsp, and I would add it at the very end. At that point you could give it a taste and add more if you like.

  • Reply
    July 28, 2019 at 5:09 pm

    Just to be sure, by the term “boiling water canner” this does NOT mean pressure canner? Thanks, this sounds wonderful!

    • Reply
      July 28, 2019 at 6:26 pm

      Yes, I mean a regular boiling water canning method, I’m not familiar at all with pressure canners JP, so I can’t say whether that would work, sorry. Maybe another reader will weigh in here.

  • Reply
    July 24, 2019 at 7:44 am

    Just found this recipe after buying a bunch a peaches at my local orchard. I’m in the process of making it right now and it smells and tastes delicious. I used a hand blender to puree and it made quick work of it and it is so silky smooth. Can’t wait to give some of this away as gifts. S8 glad I found this! Thanks.

    • Reply
      July 24, 2019 at 7:48 am

      Enjoy! I haven’t made a batch yet this summer, I better get going :)

  • Reply
    July 2, 2019 at 3:09 pm

    We stopped at a roadside peach stand for fresh peaches, then had no clue what to do with the mass of fruit we had. I stumbled upon this recipe, and what a pleasure it was to follow this easy yet delicious Peach Butter recipe!
    I am quite pleased with the flavor, and have been sneaking tastes throughout the process. I doubled the recipe twice over (two batches), and my neighbors are as pleased as I am with this delicious Peach Butter! It was worth the time it takes to make it, I ready to go get more peaches!

  • Reply
    June 23, 2019 at 10:42 am

    Thinking if using brown sugar in this recipe. Thoughts?

    • Reply
      June 23, 2019 at 1:48 pm

      I can’t imagine why it wouldn’t work out nicely Susie.

  • Reply
    September 24, 2017 at 11:50 am

    Hello! I am in the process of making this recipe and it smells so delicious that I already want to make more – my question is can I double the recipe and will it freeze well? I’ve frozen other peach butters I’ve made but wanted to check with you. Thank you!!

    • Reply
      September 24, 2017 at 11:55 am

      You can double the recipe, Jessica, and you can freeze it, just be sure to leave room in your jars for expansion as the butter freezes. It will last about 3 months.

  • Reply
    September 22, 2017 at 9:33 pm

    Do you recommend canning it? I’ve canned pear butter in small jars…I guess it would along the same idea. Can’t wait to try it.

    • Reply
      September 23, 2017 at 8:46 am

      If you’ve done pear butter then I think you can follow the same process for this, Sandee. (I’ve updated this recipe with canning instructions.)

  • Reply
    September 3, 2017 at 5:41 pm

    Oh my goodness, this is amazing!! It’s going on our sourdough pancakes this weekend!!!

    • Reply
      September 3, 2017 at 5:47 pm

      Now THAT sounds delicious!

  • Reply
    August 30, 2017 at 10:24 am

    Can you make this in a crock pot? Also, have you ever left skins on the peaches?

    • Reply
      August 30, 2017 at 10:27 am

      I haven’t tried this one in a crockpot, but I’ve done it with other fruit butters successfully, so I don’t see why you couldn’t. And I haven’t left the skins on but I’m sure you could, you would still strain them out at the end, and be aware that you would probably get a much darker color in that case.

  • Reply
    May 1, 2017 at 7:09 pm

    Can u use frozen peaches

    • Reply
      May 1, 2017 at 7:55 pm

      I don’t see why not, Kathleen, but I always think fresh has better flavor.

  • Reply
    August 28, 2016 at 6:35 am

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

    • Reply
      August 28, 2016 at 7:46 am

      Glad you like it :)

  • Reply
    August 6, 2016 at 11:35 am

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

    • Reply
      August 6, 2016 at 12:25 pm

      I think you could can it in a hot water bath, Lisa. I’ve updated the recipe with canning instructions.

      • Reply
        Debi Brown
        September 3, 2016 at 8:54 pm

        Can you freeze this would freezer jam? I just don’t can much anymore, I freeze or dry almost everything. Thanks, Debi

        • Reply
          July 27, 2019 at 8:47 am

          Yes, fruit butter freezes well!

  • Reply
    August 4, 2016 at 8:34 am

    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!

    • Reply
      July 27, 2019 at 8:46 am

      I’ve recently updated the recipe with canning instructions Tiffany.

  • Reply
    March 3, 2016 at 7:33 pm

    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!

    • Reply
      March 3, 2016 at 7:40 pm


  • Reply
    Tara Mareno
    February 28, 2016 at 8:14 am

    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 ?

  • Reply
    Laura (Tutti Dolci)
    August 9, 2014 at 7:39 pm

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

    • Reply
      August 10, 2014 at 8:11 am

      Now that’s a fantastic idea!!

  • Reply
    August 8, 2014 at 10:39 am

    So genius! The perfect answer to fall fruit butters

    • Reply
      July 29, 2019 at 7:35 am

      I know, right? I’m thinking about making a plum butter next…

  • Reply
    August 8, 2014 at 5:56 am

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

  • Reply
    Denise | Sweet Peas & Saffron
    August 7, 2014 at 6:44 pm

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

    • Reply
      August 7, 2014 at 8:44 pm

      It is a nice benefit of making this!

  • Reply
    August 7, 2014 at 3:20 pm

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

  • Reply
    August 7, 2014 at 12:21 pm

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

  • Reply
    August 7, 2014 at 9:22 am

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

  • Reply
    August 7, 2014 at 7:34 am

    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 ;)

    • Reply
      August 7, 2014 at 12:10 pm

      Oh boy, I can’t even imagine how incredible passion fruit butter would be…

  • Reply
    Jean | DelightfulRepast.com
    August 7, 2014 at 7:14 am

    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!

    • Reply
      August 7, 2014 at 12:36 pm

      Glad I could inspire you Jean!

  • Reply
    August 7, 2014 at 5:04 am

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

    • Reply
      August 7, 2014 at 12:37 pm

      Oh gosh, what wouldn’t go with melty brie :)

  • Reply
    Helen @ Scrummy Lane
    August 7, 2014 at 3:07 am

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

  • Reply
    August 6, 2014 at 10:10 pm

    So intriguing. What are we making with this?

  • Reply
    August 6, 2014 at 5:46 pm

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

  • Reply
    August 6, 2014 at 5:36 pm

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

  • Reply
    August 6, 2014 at 2:40 pm

    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.

  • Reply
    John@Kitchen Riffs
    August 6, 2014 at 2:36 pm

    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.

  • Reply
    August 6, 2014 at 12:56 pm

    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…

  • Reply
    August 6, 2014 at 12:10 pm

    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!

  • Reply
    August 6, 2014 at 10:18 am

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

  • Reply
    Tricia @ Saving room for dessert
    August 6, 2014 at 9:03 am

    “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 :)