Peach Butter
Silky smooth peach butter made with fresh peaches, lemon, and sugar. The peaches are simmered, pureed, and slowly reduced until thick, glossy, and intensely peachy.
Servings: 8 half-pint (8-ounce) jars
Equipment
Ingredients
Peach Butter
- 4 1/2 pounds fresh peaches peeled, pitted, and roughly chopped
- 1/2 cup water
- 1 large lemon zested and juiced
- 4 cups granulated sugar
Instructions
- Add the peaches, water, lemon zest, and lemon juice to a large heavy-bottomed stainless-steel pot. Bring to a boil over medium-high heat. Reduce the heat and simmer gently for 15 to 20 minutes, stirring occasionally, until the peaches are completely soft and breaking down.
- Use an immersion blender directly in the pot to puree the softened peaches until silky smooth with no visible pieces remaining. Alternatively, carefully puree the mixture in batches in a blender or food processor.
- Measure 8 cups of peach puree and return it to the pot. This keeps the fruit-to-sugar ratio consistent, which is especially important for canning.
- Add the granulated sugar and stir until completely dissolved.
- Bring the mixture back to a boil, then reduce the heat to maintain a gentle, steady simmer. Cook uncovered, stirring frequently, until the butter is thick, glossy, and spreadable. Stir more frequently as it thickens to prevent scorching.
- To test for doneness: Spoon a little onto a chilled plate and let it cool briefly. Tilt the plate. The peach butter should mound and move slowly, not run like a sauce. A spoon dragged through it should leave a trail that does not immediately close. It will thicken further as it cools. A thermometer may read 217–220°F, but use the consistency as the main guide.
- Ladle the hot peach butter into hot, prepared half-pint jars, leaving 0.25-inch headspace. Remove air bubbles, adjust the headspace if necessary, and wipe the rims clean. Apply the lids and bands according to the manufacturer's instructions.
- Place the jars in a boiling-water canner, ensuring they are covered by at least 1 inch of water. Process half-pint or pint jars for 10 minutes, adjusting the processing time for altitude as necessary.
- Turn off the heat, remove the canner lid, and wait 5 minutes before carefully removing the jars. Leave them undisturbed at room temperature for 12 to 24 hours.
- Check that each jar has sealed properly. Remove the screw bands, label the jars, and store the sealed jars in a cool, dark place.
Notes
- Freezing: Let the peach butter cool to lukewarm, then transfer to freezer-safe containers, leaving ½ inch of headspace. Freeze for up to 1 year.
- Canned: Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 1 to 2 months.
Nutrition
Serving: 2Tbsp | Calories: 63kcal | Carbohydrates: 16g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 4mg | Potassium: 41mg | Fiber: 1g | Sugar: 15g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.1mg