In the winter, peach butter is a delightful treat to bring back memories of summer. great on warm biscuits with butter!
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Additional Time: | 12 hrs 15 mins |
| Total Time: | 13 hrs 35 mins |
| Servings: | 32 |
| Yield: | 4 pints |
Ingredients
- 18 peaches
- 1 tablespoon water, or more as needed (Optional)
- 4 cups white sugar
- ½ teaspoon ground cinnamon, or more to taste
- ¼ teaspoon ground nutmeg, or more to taste
Instructions
- Set out a large bowl of ice water.
- Bring a large pot of water to a boil.
- Carefully put 2 peaches at a time in the boiling water; leave them until scalded, 30 seconds to 1 minute. Quickly transfer to the ice water, leaving them to cool for 30 seconds to 1 minute. Remove to a paper towel-lined plate. Repeat to scald and cool remaining peaches.
- Peel peach skin; discard skin and pits. Chop peach flesh and place in a large pot over medium-low heat. Cook, stirring frequently, until soft, about 30 minutes, adding water if necessary to prevent from sticking.
- Meanwhile, inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach butter is ready. Wash new, unused lids and rings in warm soapy water.
- Place cooked peaches in a blender; puree until smooth. Measure out 8 cups peach pulp and transfer back to the pot. Reserve any extra pulp for another use.
- Add sugar, cinnamon, and nutmeg to the peach pulp. Bring to a simmer over medium-low heat; simmer, stirring frequently, until mixture has reduced and thickened, 5 to 10 minutes.
- Pack peach butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Reviews
I made 1/3 of this recipe using 7 small peaches to 1 cup of sugar. In addition to the cinnamon and nutmeg, I also added a squeeze of fresh of lemon juice. To simplify things, I pureed the peaches after removing the skins and pits; and then added everything to a stock pot and simmered it down. It worked really well, and took some extra steps out. Also, since I made such a small amount, I did not bother with canning it; rather, I’m keeping the single jar it made in the fridge where it’ll be eaten up fairly quickly. I am very pleased with how the peach butter turned out. It’s delicious, and fantastic with toast. I will absolutely make this again once I get more peaches! Thanks so much for sharing your recipe!
Loved it. Made some with the spices and some without. I used a potato masher instead of puree. We like ours a little chunky.