Early this week my friend brought a bag of home grown peaches to me.  They were very ripe and I immediately thought of PEACH BUTTER!  Growing up my mom would make fruit butters (apple, pear, peach and plum) in late summer and early fall and we would enjoy them all year on things like pancakes, oatmeal, and ice cream.  About 7 years ago I learned how to make my own butters (although, I don’t think they taste as good as Mom’s), and although they take time and a bit of elbow grease, the outcome is worth it.  Your family and friends will thank you!

Yummy bag of home-grown peaches – takes about 3 of these to equal one store bought peach.  They were so cute and smelled so sweet.

Homemade Peach Butter 

  • 6 lbs Peaches
  • 3 cups Sucanant
  • 2 Tbs Cinnamon
  • 1 Tbs Nutmeg
  • 1/2 tsp Clove
  • Juice from 1/2 Lemon
  • 10 – 12, 8 oz Canning Jars, Lids, and Rings

Process

Place peaches in boiling water for ~2 minutes.  Allow to cool for a minute or so, you want to be able to touch it but not burn your fingers.  The skin should “slip” off the fruit easily (there will be a pesky peach or two that needs to be peeled with a knife), discard the skin and the pit and throw the fruit in a heavy sauce pan.

 

Once all your fruit is boiled and peeled, run through a food mill (or if you don’t have one, like me, use and emerssion blender and blend until smooth).  Add all your ingredients and mix well.  This is your chance to taste the fruit mixture and adjust your spices.  Remember, you still want to taste the peach and the spices will incorporate as the mixture cooks.

 

Bring the fruit mixture to a boil and reduce to simmer. 

This will take anywhere from 90 minutes to 2 hours.  Make sure you stir this frequently so as not to burn.  You want the butter to thicken and stick to the spoon.  Something like this…

 

If you’re still not sure about the consistency, you can do the finger test.  Place a spoonful of the butter on a plate, let cool for a minute or two, then run your finger through the center of the butter.  If it leaves a little line and doesn’t move back together quickly then you are good to go!

As you are cooking your peach butter, place your 8 oz glass canning jars in your dishwasher and give them a good wash (no detergent, just nice HOT water).  Once your jars are clean, place them in a hot oven (I put mine at 200* and it keeps them nice and hot).  Boil the lids in a small sauce pan.

 

Pull the HOT jar from the oven one at a time and fill them with HOT peach butter, leaving 1/4″ space at top.   Place hot lid from water on top of the jar and screw on the ring tightly.  Move to the side.  If your jars and butter are hot enough you will not need to do a water bath.  The jars should seal themselves.  As the jars cool, you will hear popping.  This is the  jar making a seal and the center of the lid will sink into the top of the jar…you won’t be able to push it in.  Please resist the urge to “check” the seals and push the center in…sometimes they will “stick” and not really be sealed.   All your jars should be sealed within 3 hours, you can check then.  If you can push the center down, your jar did not seal and you should eat that jar first!

Once cooled, label and date the lids.  Homemade Peach Butter can last 2-3 years if kept in a cool place and are sealed properly. 

I hope you and yours enjoy this Peach Butter as much as me and mine!

R-

PS.  Please bear with me as I shoot my photos with a point and shoot camera…someday I hope to upgrade, but until that day we get slightly blurry, angle compromised photos.  Thanks 🙂

 

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