Peach Butter

Ripe peaches for 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!

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 |



  • 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 ?

  • 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
    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 |
    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 :)

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