Easy Peach Butter

When life gives you peaches, whether fresh, or frozen, make peach butter!

You can’t go wrong with this recipe, it takes a boatload of peaches and transforms them into something silky and spreadable. Your morning toast will never be the same.

what you’ll need

• peaches ~ you can use fresh or frozen, but use good ripe summer peaches for best flavor.
• sugar ~ you won’t need much for naturally sweet fruit.
• lemon juice adds a little acidity and balances out the sweetness of the peaches.

Fruit butter is a thicker, 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.

Small batch peach butter can be refrigerated, or frozen

This recipe makes a small batch that will last up to 2 weeks or more in your fridge, and can be frozen for up to a year.

Peach butter flavor notes

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.

Let’s make it!

You can make fruit butter with almost any type of fruit. Apple butter is the classic, but  I’ve made rhubab butter, and a wonderful 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?? Here’s the basic method for making fruit butters:

1. PREP: Chop your fruit and add it to a pan with the sugar and some water.
2. COOK: Heat, stirring often to dissolve the sugar, until the mixture comes to a boil, and cook for about 20 minutes, or until the fruit is completely softened and juicy.
3. PUREE the cooked fruit until smooth.
4. STRAIN your puree, if necessary, to remove seeds, bits of peel, or any lumps.
5. REDUCE: Put the smooth puree back into a clean pan, add lemon juice, and continue to cook, stirring often, until the mixture is thick enough to coat the back of a spoon.
6. CHILL: Cool and then refrigerate. It will thicken further as it chills.

how to use peach butter

I love peach butter with soft buttery biscuits. Try it with my Fluffy 3 Ingredient Biscuits.

Spread it on a thick slice of homemade toast ~ my Toasting White Bread would be perfect.

It would be heaven with some clotted cream and classic cream scones.

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 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 peach pie bars.

If you love to make small batch butters, jellies and jams be sure to check out my ultimate guide to freezer jam.

What readers are saying

 ⭐️ It’s so good I may not be able to give it away as gifts!

⭐️ Super fast and easy..and minimal ingredients!

⭐️ Never had fruit butter before but I’m definitely hooked!

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Peach Butter

3.53 from 250 votes

This easy peach butter recipe turns summer peaches into a thick, smooth fruit spread with vibrant fresh peach flavor. It’s simple to make and keeps beautifully in the fridge or freezer.

Print Recipe Rate Recipe

Prep Time:10 minutes minutes

Cook Time:45 minutes minutes

Total Time:55 minutes minutes

Servings: 2 pints

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Ingredients

 

US CustomaryMetric

• 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

Instructions

• Peel and rough chop the peaches. Note: 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. Note: 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. You can also freeze the butter for up to a year, just put the cooled butter into a freezer safe container, leaving 1/2 inch at the top to allow for expansion.

Notes

If you’ve got a high speed blender like Vitamix you may be able to skip the straining in step 4.  The machine will puree your fruit so completely smoothly there may be no need to further strain.

Recipe loosely adapted from Smitten Kitchen

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Course: preserves

Cuisine: American

Author: Sue Moran

Keyword: breakfast, fruit butter, jam, peaches, preserves, summer

Nutrition

Serving: 1 Tbsp · Calories: 36 kcal · Carbohydrates: 9 g · Protein: 1 g · Fat: 0.2 g · Saturated Fat: 0.01 g · Polyunsaturated Fat: 0.05 g · Monounsaturated Fat: 0.04 g · Sodium: 7 mg · Potassium: 70 mg · Fiber: 1 g · Sugar: 8 g · Vitamin A: 185 IU · Vitamin C: 3 mg · Calcium: 2 mg · Iron: 0.2 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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