Peach Butter

Ripe peaches

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 ;)


Don’t forget to pin this amazing 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 is sheer heaven on a piece of toast, a warm biscuit, or just by the spoonful! | jams | preserving | canning | stone fruit | summer recipe |


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Leave a Reply


  • 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. Just be aware that this is a low sugar recipe, and sugar is one of the ingredients that retards spoilage, so you need to use extra care in canning low sugar products.

  • 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, give it about 5 minutes in the boiling water, Lisa.

      • 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
    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
    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

      Emily did you use frozen peaches?

  • 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 ?

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