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!
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.
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.
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.
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??
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.
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
- 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
- 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.
- 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. If your puree is smooth enough, you can skip this step.
- 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.
- 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
- 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.
- 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.