Peach Butter

Peach butter is like apple butter. But sunny and peachy keen.

Today’s recipe is slightly modified from Pick Your Own, a wonderful resource for great basic canning recipes as well as information on freezing produce and finding pick-your-own farms. However, we halved the recipe, reduced the sugar and added a little extra spice.

Ingredients and Equipment for Peach Butter

• 18 (ish) peaches
• 1 1/2 cups sugar
• 1 tbsp cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp allspice
• 1/2 tsp cardamom
• Crockpot
• Blender
• Water bath canner
• Jar lifter/tongs
• Lid lifter
• Canning funnel
• Ladle
• Clean half-pint jars and lids

Preparing the peaches

1. Peel the peaches. We don’t want to bore you by being repetitive. So in case you missed it, you can find how to do this easily in our post for making Peach Jam.
2. Then, roughly slice the peaches.
3. Puree the sliced peaches in the blender.
4. Pour puree into the crockpot.

Preparing the jars and canner

1. Wash your jars and lids.
2. Fill the canner to 1-2″ over the pint jars and start getting it hot.
3. Get jars and lids hot. I use the canner but keep it from boiling until the jars are full.

Mixing up the fruit butter

1. Meanwhile, in a crockpot, combine the pureed peaches with the sugar and spices.
2. Rest the crockpot lid on some knives or otherwise allow the moisture of the steam to escape as it cooks so that the mixture will thicken without splashing.
3. Turn crockpot on low and cook for several hours until the volume is reduced by about half.
4. After that, ladle hot peach butter into clean, hot, pint-size jars.
5. Turn up the heat on the canner to bring it to a boil while filling jars.
6. Wipe rims clean, add lids and finger-tight rings.
7. Process the jars in the boiling water bath canner for 15 minutes, then remove to cool.
8. Finally, wait for the satisfying ping of sealed jars, and store the jars away with the rings off.

As a result, we had 4-pint jars of spicy peach butter to store away to warm up winter days.

Shop the Supplies

• Water Bath Canning Kit

Watch the Peach Butter Video

Print Recipe

Peach Butter

Prep Time30 minutes mins

Cook Time8 hours hrs

Total Time8 hours hrs 30 minutes mins

Equipment

• Crockpot
• Blender
• Water bath canner
• Jar lifter/tongs
• Lid lifter
• Canning funnel
• Ladle
• Clean half-pint jars and lids

Ingredients

• 18 ish peaches
• 1 1/2 cups sugar
• 1 tbsp cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp allspice
• 1/2 tsp cardamom

Instructions

Preparing the peaches

• Peel the peaches. We don't want to bore you by being repetitive. So in case you missed it, you can find how to do this easily in our post for making Peach Jam.
• Then, roughly slice the peaches.
• Puree the sliced peaches in the blender.
• Pour puree into the crockpot.

Preparing the jars and canner

• Wash your jars and lids.
• Fill the canner to 1-2" over the pint jars and start getting it hot.
• Get jars and lids hot. I use the canner but keep it from boiling until the jars are full.

Mixing up the fruit butter

• Meanwhile, in a crockpot, combine the pureed peaches with the sugar and spices.
• Rest the crockpot lid on some knives or otherwise allow the moisture of the steam to escape as it cooks so that the mixture will thicken without splashing.
• Turn crockpot on low and cook for several hours until the volume is reduced by about half.
• After that, ladle hot peach butter into clean, hot, pint-size jars.
• Turn up the heat on the canner to bring it to a boil while filling jars.
• Wipe rims clean, add lids and finger-tight rings.
• Process the jars in the boiling water bath canner for 15 minutes, then remove to cool.
• Finally, wait for the satisfying ping of sealed jars, and store the jars away with the rings off.

Notes

As a result, we had 4-pint jars of spicy peach butter to store away to warm up winter days.