Easy Peach Butter

A jar of homemade peach butter

Easy Peach Butter ~ you’ll kick yourself if you don’t make a big batch of silky 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

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
  • lemon juice adds a little acidity and balances out the sweetness of the butter.
Peach Butter

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 canned

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

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. Chop your fruit and add it to a pan with the sugar and some water.
  2. 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. 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. Cool and then refrigerate. It will thicken further as it chills.

Making peach butter

how to use 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 ๐Ÿ˜‰  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!

“Oh my goodness, this is amazing!! Itโ€™s going on our sourdough pancakes this weekend!!!”  

~ LINDZ
peach butter in a glass jar with ladle
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3.50 from 245 votes

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!ย 
Course preserves
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Yield 1 pint +
Author Sue Moran

Ingredients

  • 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 6 months, just put the cooled butter into a freezer safe container, leaving 1/2 inch at the top to allow for expansion.

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 with a clean cloth. 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.

Cook’s notes

If you’ve got a high speed blender like Vitamix you may be able to skip the straining in step 3. ย The machine will puree your fruit so completely smoothly there may be no need to further strain.
Recipe loosely adapted from Smitten Kitchen
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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111 Comments

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  • 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
    Dom
    August 6, 2014 at 10:10 pm

    So intriguing. What are we making with this?

  • Reply
    ahu
    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
    cheri
    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
    Amy
    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
    [email protected] 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. ๐Ÿ˜‰ Thanks for this.

  • Reply
    CakePants
    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
    Diane
    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 ๐Ÿ™‚ thank you!

  • Reply
    Eileen
    August 6, 2014 at 10:18 am

    Well, this sounds just delightful. ๐Ÿ™‚ 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 ๐Ÿ™‚

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