Smooth and Sweet Peach Butter

This sweet peach butter transforms summer's juiciest fruits into a velvety spread that captures sunshine in a jar. The slow-simmering process concentrates the natural sweetness of peaches into a rich, spreadable treat that's more intense than jam and smoother than preserves.

Last summer I made this recipe with peaches from our local orchard, and my neighbors now request jars as holiday gifts. The kitchen smells absolutely heavenly while it simmers—like the essence of summer captured in your home.

Ingredients

• Peaches: Choose ripe but firm fruits that yield slightly to gentle pressure for the best flavor and texture
• Water: Just enough to prevent sticking while the peaches break down
• Granulated sugar: Regular white sugar works perfectly to enhance the natural sweetness while helping achieve that silky texture

How To Make Peach Butter

Prepare the peaches:

Rinse peaches thoroughly under cool running water to remove any dirt or residue. The cleaner your fruit, the better your final product will taste.

Blanch for easy peeling:

Submerge peaches in boiling water for 30-60 seconds until you see the skin start to loosen. Immediately transfer to cold water to stop the cooking process. This quick temperature shock makes the skins slide off effortlessly.

Remove pits and peel:

After draining and cooling slightly, cut each peach in half and twist to separate. Remove the pit and any tough fibrous parts around it. The skin should now peel away easily with your fingers or a paring knife.

Create the base:

Cut peaches into smaller chunks and place in a large, heavy-bottomed saucepan with water. Simmer over medium heat, stirring frequently to prevent sticking, until peaches break down completely into a soft, mushy consistency.

Blend until smooth:

Process the cooked peaches using a food processor, food mill, or immersion blender until perfectly smooth. This step creates that signature velvety texture that distinguishes butter from chunkier preserves.

Add sweetness:

Measure exactly 2 quarts of peach pulp into your cooking pot and stir in the sugar until completely dissolved. Precision matters here for consistent results.

Concentrate the flavors:

Bring mixture to a gentle boil, then reduce to medium heat and simmer, stirring often to prevent scorching. Continue cooking until the mixture thickens significantly and mounds on a spoon without quickly running off.

Preserve your creation:

Ladle the finished peach butter into clean jars, leaving proper headspace if canning. For long-term storage, process in a water bath canner according to safe canning procedures.

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My grandmother taught me this recipe using peaches from her backyard tree in Georgia. She always saved a small jar just for me, claiming the last few spoonfuls from the pot had "extra love" in them. To this day, I can't make peach butter without thinking of summer evenings on her porch.

Storage Options

Peach butter keeps beautifully when properly stored. For immediate enjoyment, refrigerate in airtight containers for up to three weeks. The cold temperature preserves the bright flavor while maintaining that perfect spreadable consistency. For longer storage, freezer containers work wonderfully, keeping your peach butter fresh for up to six months. If you've properly processed the jars in a water bath canner, they'll remain shelf-stable for a full year in a cool, dark pantry. Just remember that once opened, even canned butter should be refrigerated.

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Flavor Variations

The basic peach butter recipe creates a perfect canvas for creative flavor additions. Try adding a cinnamon stick and star anise during the simmering process for a warmly spiced version perfect for fall. Vanilla lovers can split a bean and scrape the seeds into the mixture for an aromatic twist. For something unexpected, add a tablespoon of bourbon in the final minutes of cooking—the alcohol cooks off while leaving a subtle complexity. Fresh herbs like thyme or basil can be steeped in the hot butter then removed before canning, creating a sophisticated flavor profile that pairs beautifully with cheese boards.

Serving Suggestions

While toast might be the classic vehicle for peach butter, its versatility extends far beyond breakfast. Swirl it into plain yogurt for a fruity protein boost any time of day. Use it as a glaze for roasted pork tenderloin, where the sweetness complements the savory meat beautifully. For dessert, warm a spoonful and drizzle over vanilla ice cream or pound cake. It makes an exceptional filling for thumbprint cookies or between cake layers. My favorite unexpected use? Stirring a teaspoon into a mug of black tea creates an instant peach-infused beverage that tastes like summer in a cup.

Frequently Asked Questions

→ How do I choose the best peaches for this spread?

Look for ripe, fragrant peaches with a slight give when gently pressed. Avoid overly firm or blemished fruit.

→ How do I remove peach skins easily?

Blanch the peaches in boiling water for 30–60 seconds, then transfer to ice water. The skins should peel off effortlessly.

→ Can I use less sugar in this recipe?

Yes, but keep in mind that sugar acts as a preservative, so reducing it might shorten its shelf life or affect consistency.

→ How do I know when the spread is thick enough?

The butter is ready when it thickens enough to mound on a spoon and leaves a clean track when stirred.

→ What’s the best way to store it long-term?

For long-term storage, process in sterilized jars with a water bath canner. Otherwise, refrigerate or freeze.

→ Can I use frozen peaches instead of fresh?

Yes, thaw the frozen peaches first and continue with the same steps for peeling, cooking, and blending.