There’s a magical, fleeting moment at the peak of summer when peaches are so ripe, their perfume hangs in the air and their juice runs down your chin with the first bite. What if you could capture that exact moment in a jar? You can. This homemade Peach Butter is the essence of summer, concentrated into a velvety, luscious spread that’s bursting with sun-ripened flavor. Forget watery jams; this is a slow-simmered, deeply caramelized concoction, spiced with a gentle warmth that will transport you straight to a sun-drenched orchard. It’s smooth, it’s rich, and it’s the perfect way to make peach season last all year long.
Why You’ll Love This Peach Butter
Beyond its incredible taste, there are so many reasons to make this recipe a staple in your kitchen. It’s simple, satisfying, and makes your entire home smell absolutely divine.
- Intense, Concentrated Flavor: By slow-cooking the peaches, we evaporate the excess water and are left with nothing but pure, unadulterated peach essence. It’s like a thousand peaches packed into one spoonful.
- Incredibly Versatile: This isn’t just for toast! Swirl it into yogurt or oatmeal, spread it on scones, use it as a glaze for pork or chicken, or even spoon it over vanilla ice cream for a dessert that will have everyone talking.
- No Peeling Required: We’re keeping it simple! The peach skins contain natural pectin, which helps the butter thicken, and they blend right into the final product, adding a beautiful rosy blush. Less work, more flavor!
- Perfectly Spiced: A delicate blend of cinnamon and nutmeg complements the sweetness of the peaches without overpowering them. It’s a warm, comforting hug in a jar.
Ingredients & Equipment
You only need a handful of simple ingredients to create this liquid gold. The real star, of course, is the fruit itself, so use the best you can find!
Ingredients
- Peaches: About 4 pounds of fresh, ripe peaches. Yellow-fleshed varieties like Redhavens or Elbertas work beautifully. The riper and more fragrant, the better your butter will be!
- Sugar: We use a mix of 1/2 cup of light brown sugar and 1/2 cup of granulated sugar. The brown sugar adds a lovely molasses note that deepens the flavor.
- Lemon Juice: 1/4 cup of freshly squeezed lemon juice is crucial. It brightens the flavor of the peaches and provides the acidity needed for preservation.
- Spices: 1 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg. Feel free to add a pinch of ground ginger or allspice if you like!
- Vanilla Extract: A splash of pure vanilla extract at the end adds a wonderful aromatic finish.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Immersion (stick) blender or a standard blender
- Sharp knife and cutting board
- Measuring cups and spoons
- Spatula
- Jars with tight-fitting lids for storage
Step-by-Step Instructions
Follow these steps for a smooth, perfectly thickened peach butter. The key is patience—let the stove do the work!
- Prep the Peaches: Wash and dry the peaches thoroughly. Slice them in half, remove the pits, and then roughly chop them. Remember, there’s no need to peel them!
- Combine and Cook: Place the chopped peaches, both sugars, lemon juice, cinnamon, and nutmeg into your large pot or Dutch oven. Stir everything together until the peaches are coated.
- First Simmer: Bring the mixture to a simmer over medium-high heat. Once it starts to bubble, reduce the heat to low, cover the pot, and let it cook for about 30-40 minutes, stirring occasionally. The peaches should be very soft and falling apart.
- Blend Until Velvety: Turn off the heat. Use an immersion blender to carefully blend the mixture directly in the pot until it’s completely smooth. If you don’t have an immersion blender, let the mixture cool slightly, then transfer it in batches to a standard blender and blend until smooth. Return the purée to the pot.
- The Final Simmer (Thickening): This is where the magic happens. Turn the heat back on to medium-low and let the butter cook, uncovered, for 1 to 1.5 hours. Stir every 10-15 minutes to prevent it from sticking and scorching on the bottom. The butter will thicken and darken in color significantly. Be careful, as it may sputter!
- Check for Doneness: You’ll know it’s ready when it’s thick enough to hold its shape on a spoon. You can also do the “plate test”: put a small dollop on a cold plate, and if the liquid doesn’t separate around the edges, it’s done. Another great test is to drag your spatula through the butter on the bottom of the pot; if it leaves a trail that doesn’t immediately fill in, it’s perfect.
- Finish and Jar: Remove the pot from the heat and stir in the vanilla extract. Carefully ladle the hot peach butter into clean jars, leaving a little headspace at the top. Let cool completely before sealing and refrigerating.
Pro Tips for Perfect Peach Butter
Want to take your peach butter from great to absolutely unforgettable? Keep these tips in mind.
- Low and Slow is the Way to Go: Don’t rush the final thickening stage. Cooking it slowly over low heat is the key to developing a deep, caramelized flavor and preventing a scorched taste.
- Adjust Sweetness to Your Fruit: Peaches vary in sweetness. Give your mixture a taste after the initial cook-down (before the final thickening) and adjust the sugar if needed. It’s easier to add more sugar than to take it away!
- Beware the Splatter: As the butter thickens, the bubbles will become thick and can splatter hot fruit purée out of the pot. Use a splatter screen or partially cover the pot with the lid slightly ajar to contain the mess while still allowing steam to escape.
- Spice It Your Way: This recipe is a fantastic starting point. Feel free to experiment with other warm spices like cardamom, allspice, or a touch of ground cloves. A star anise pod thrown in during the initial simmer (and removed before blending) can also add a beautiful, subtle complexity.
Storing Leftovers
Properly storing your peach butter ensures you can enjoy the taste of summer for weeks or even months to come.
- Refrigerator: Once cooled, your peach butter can be stored in an airtight jar or container in the refrigerator for up to 3 weeks.
- Freezer: For longer storage, ladle the cooled butter into freezer-safe containers or jars, making sure to leave about an inch of headspace at the top to allow for expansion. It will keep beautifully in the freezer for up to 6 months. Thaw it in the refrigerator overnight before using.
- Canning: For a shelf-stable option, this peach butter can be processed in a water bath canner. Follow proper, up-to-date canning procedures from a reliable source to ensure safety.
Classic Peach Butter Recipe
- Total Time: 8 hours 20 minutes
- Yield: 4 cups
- Diet: Vegetarian
Description
A smooth and flavorful peach butter made by slow-cooking fresh peaches with sugar and warm spices. Perfect for spreading on toast, biscuits, or pancakes.
Ingredients
4 pounds ripe peaches, peeled, pitted, and sliced
1 cup granulated sugar
1/2 cup brown sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Instructions
1. Place the sliced peaches in a large pot or slow cooker.
2. Add granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and salt to the peaches.
3. Stir well to combine all the ingredients.
4. Cook on low heat for 6–8 hours, stirring occasionally, until the peaches are very soft and the mixture thickens.
5. Use an immersion blender to puree the mixture until smooth, or transfer in batches to a blender.
6. Continue cooking uncovered for 30–60 more minutes if needed to reach desired thickness.
7. Let cool slightly, then transfer to clean jars or containers.
8. Refrigerate or process in a water bath canner for shelf-stable storage.
Notes
For deeper flavor, let the peach butter cook slowly over several hours.
Peach butter can be frozen for long-term storage if not canning.
Use ripe, fragrant peaches for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Spread
- Method: Slow Cooker
- Cuisine: American