Peach Butter

Marie Overton
a few seconds ago
2 min read

Peach butter is a great way to preserve peaches. The fruit butters have less sugar and more spices than a jam but are used in very similar ways. I really enjoy eating this warm on toast but it is also good on waffles, ice cream and so many other things.

Ingredients to Make Peach Butter:

4 pounds of peaches (peeled, pitted, halved and then quartered)
4 cups White Sugar
1/2 teaspoon butter (optional)
1/2 teaspoon ground ginger
1/2 cup water

Making the peach Butter:

Person slicing peaches on a wooden board in a kitchen. A white bowl with more peaches is nearby. The background shows a countertop.

Wash, peel, pit, halve and quarter 4 pounds of peaches.

Cook the peaches with 1/2 cup of water until the peaches are soft.

Prepare Your Canning Equipment:

Just before your peaches are done softening, prepare your boiling water bath canner with enough water to cover 2 pint-sized jars with 1-2 inches of water. Place the water bath canner on the stove on low to medium heat. Next, prepare your jars by making sure they are clean and hot. Now that your equipment is ready, it is time to start making peach butter.

A pot on a granite countertop holds sugar and spices. A hand adds butter from a small white cup. A wooden spoon is in the mix.

In a large pot, mix the soft peaches with sugar, ginger and butter.

Simmer until thickened. Use an immersion blender to make it smooth.

Hand ladling tomato sauce into a funnel over jars on a speckled countertop. Dark red sauce in a pot nearby.

Using a jar funnel, pour or ladle the butter into clean, hot, pint-sized jars leaving 1/2 inch headspace. Place the lids and rings on until fingertip tight. (For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Process for 15 minutes in a boiling water bath canner at sea level or adjust for your elevation.

Chalkboard displays water bath cooking times at different elevations. Jars and orange backdrop visible, creating a rustic kitchen vibe.

After the timer has gone off, remove the lid, turn off the heat and let it cool for 5 minutes.

Two jars of preserved fruit on a checkered cloth. A person in an apron uses tongs to place them on a granite countertop, with a copper kettle.

Remove the jars from the water bath. Allow them to sit on the counter for 24 hours then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away. If they did seal, remove the rings and wash them in hot soapy water.