Easy Homemade Peach Butter Recipe
If you're lucky enough to have an abundance of fresh peaches, set some aside to make a batch of peach butter. You can opt to preserve this for the pantry, or simply store in the fridge for topping your breakfast toast, ice cream, or even just a spoon.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 16 servings
Calories 46 kcal
fresh ripe peaches
granulated organic cane sugar
Juice of 1/2 lemon
Use a knife to cut an X at the stem end of each peach. Set up your work area: One bowl with ice water, one empty bowl, a timer (I use my phone), and a slotted spoon. Fill a large pot with water and bring to a rolling boil. Place one or two peaches in the boiling water for 30 seconds, transfer to ice water for 60 seconds, then place in empty bowl. Repeat with all of your peaches. Now peel each peach---the peels should slip off pretty easily. (Discard into your compost bin.) Dump the water from your pot and remove from heat. Cut each peach in half, remove pit, then quarter each half. Place chopped peaches back into pot. Add 1/2 cup water to the pot and bring to a boil. Simmer for 15-20 minutes or until soft.
Using an immersion blender, puree peaches until smooth. If you're using an upright blender, make sure the peaches and water cool down a bit before blending. The trapped steam could cause an explosion. Add lemon juice, sugar, and cinnamon to the peach puree in the pot, and cook on medium low. You want it to cook at a strong simmer/gentle boil for about 35-50 minutes. Stir occasionally. Towards the end, stir more often as the peach butter gets thick and can burn.
To test doneness: Tilt the pot and run a wooden spoon along the bottom. When the peach butter doesn't run, it's done. The peach butter will thicken more as it cools. Transfer into jars and store in refrigerator.
For longer storage, pour peach butter into canning jars to within 1/2" of top. Put on lid and screw band, then process in a boiling water bath for 10 minutes.