Peach Butter Recipe

peach butter recipe
Preserve the tastes of summer to enjoy any time of the year with this easy, homemade peach butter recipe. Spread it on toast or drizzle over your favorite plain yogurt or ice cream.

Overview


Total time:  30 S

Servings:  95

Calories:  15


Ingredients

  • 3 lbs. peaches peeled and pitted
  • 1 tsp. ground cinnamon
  • 1/2 cup honey
  • 1/2 cup granulated sugar
  • 1 tsp. vanilla extract

Nutritional Information

  • Serving Size: 1 tbsp.
  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Carbohydrates: 4g
  • Fiber: 0g
  • Sugar: 3g
  • Protein: 0g

Instructions

  1. Working in two batches, add half of the peaches to WildSide+ jar and secure lid. Blend on a low speed (speed 3) for 15 seconds.
  2. Add peach puree and remaining ingredients to medium saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes or until peach butter holds shape on a spoon.
  3. Pour hot peach butter into clean ½ pint jars, leaving ½-inch head space. Wipe top of jar with clean cloth to remove any peach butter remains. Place lid on jar and screw ring to jar. Makes six ½ pint jars.
  4. Peach butter can be stored in the refrigerator for up to 3 weeks, in the freezer up to 3 months, or processed in a water bath canner and stored on the shelf up to one year. If using a water bath canner to process the peach butter, prepare canning lids by placing in boiling water for a few minutes, then place lid on jar followed by canning ring.

Note: Peach butter can be stored in the refrigerator for up to 3 weeks, in the freezer up to 3 months, or processed in a water bath canner and stored on the shelf up to one year. If using a water bath canner to process the peach butter, prepare canning lids by placing in boiling water for a few minutes, then place lid on jar followed by canning ring.




18 comments


  • Peg

    This is a great recipe and easy to make. However, if you want a peach "sauce," simmering for 15 minutes is fine but, for real peach butter, it needs to simmer much longer to reduce the liquid. Of course, part of this depends on the amount of juice and ripeness of the peaches but simmering 15 minutes doesn’t do it for peach butter.


  • Kate

    If wanting to make actual peach butter for canning…add some apples for the pectin to set consistency so it is not so runny and it will have to be cooked much longer than 15 minutes, being stirred regularly to keep from scorching. But you do need some sugar. Taste to decide how much.


  • lgo

    if you are only planning on storing in the refrigerator for 3 weeks or less, do you put the lid on while it’s still hot so the jars will seal themselves?


  • Blendtec

    No, you only need to boil the lids if processing them in a water bath. If the butter will be used within 3 weeks, a new, clean lid will work perfectly.


  • Mary Formosa

    What about using coconut palm sugar instead or honey,with maybe Splenda.


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