Peach butter is smoother and less sweet than peach preserves, delivering a clean, concentrated peach flavor. Use it on toast, muffins, or pancakes; spread it on sandwiches; fill cakes or pies; or enjoy it straight from the jar.
What is peach butter?
Despite the name, peach butter contains no dairy butter. The term “butter” refers to the texture: a smooth, thick fruit spread made from cooked and pureed fruit. Fruit butters are less sweet than jams or preserves and highlight the fruit’s natural flavor—apple butter being the most familiar example.
Peach butter is simply peach puree cooked down with a small amount of sweetener until thick and spreadable. Lemon juice is often added to increase acidity for safe canning and to balance sweetness. If you don’t plan to can your batch, you can reduce the lemon slightly and store the peach butter in the refrigerator for two to four weeks.
How to use peach butter
Peach butter is very versatile. Spread it on toast, bagels, muffins, pancakes, or waffles. Use it instead of jam in a peanut butter and jelly sandwich, spoon it over ice cream, or use it as a pie or cake filling. It also pairs well with soft cheeses, roasted pork, or as a glaze for grilled poultry. If you have other ideas, try them—peach butter adapts well to both sweet and savory applications.
Peach Butter Recipe
Peach Butter
2 cups
Ingredients
- 2 lb peaches
- ½ cup water
- 1 cup light brown sugar
- Juice of one lemon
Instructions
- Bring a large pot of water to a boil. The water should be deep enough to cover a layer of peaches with about 1 inch of water above them.
- Cut a small “x” in the bottom of each peach. Dip each peach into the boiling water for 30 seconds, then transfer to ice water for about a minute. The skins should slip off easily; if not, repeat briefly.
- Halve the peaches, remove the pits, and cut each half into quarters. Place the peach pieces and the ½ cup water in a large pot, bring to a boil, then reduce to a simmer and cook until the peaches are tender, about 15–20 minutes.
- Puree the cooked peaches with an immersion blender, food processor, or regular blender to your desired consistency.
- Return the puree to the pot, add the brown sugar and lemon juice, and bring the mixture to a strong simmer (not a rolling boil). Simmer for 20–30 minutes, stirring more frequently toward the end, until the mixture thickens.
- To test for doneness, chill a small plate in the refrigerator. Drop a spoonful of peach butter onto the plate; if it doesn’t spread and no watery ring forms around it, it is ready. If it still runs, continue to cook and test again.
- If you plan to can, sterilize jars and lids by simmering them in a deep pot. Ladle the hot peach butter into jars, leaving about ¼-inch headspace. Wipe rims clean, apply lids, and process jars in boiling water for 10 minutes. Remove and cool on towels undisturbed overnight. Properly canned peach butter will keep at room temperature for an extended time.
- If not canning, transfer the cooled peach butter to an airtight container and refrigerate for 2–4 weeks.
Slightly adapted from Smitten Kitchen.
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