Peach Butter
User Reviews
3.5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
1 pint +
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Course
Condiments
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Cuisine
American
Peach Butter
Description
This peach butter starts by peeling and roughly chopping about 4 pounds of fresh peaches. The fruit is combined with sugar and a small amount of water if peaches are not especially juicy, then heated to dissolve sugar. Cooking continues at a simmer until the peaches are very soft.
After softening, lemon juice is added for acidity before pureeing the peaches into a smooth texture. The puree can be strained through a mesh sieve to ensure smoothness by removing any lumps or skins. The strained puree is then returned to the pot and gently boiled until significantly reduced in volume, creating a thick, jam-like consistency that concentrates the sweetness and peach flavor.
Peach butter is a versatile spread that can be used on toast, in baking, or as a fruit condiment. Choosing ripe, fresh peaches provides natural sweetness and a deep color.
The recipe suggests that a high speed blender may eliminate the need for straining, producing a perfectly smooth product quickly. This recipe is adapted from a source emphasizing careful reduction for texture and flavor.
Ingredients
- 4 lbs peach fresh, about 10 good sized
- 1/2 cup sugar
- 1/2 cup water omit if peaches are juicy
- 2 Tbsp lemon juice fresh
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.
Notes
- Use a serrated vegetable peeler to remove peach skins efficiently.
- Straining the puree removes lumps and skins for a smoother texture; optional if using a powerful blender.
- Adjust water amount depending on juiciness of peaches.
- Cook peach puree slowly to a thick consistency without burning.
User Reviews
Overall Rating
3.5
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