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
- 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.
- 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.
- 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.
- 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.
Agave is basically high fructose corn syrup, look it up
You can use Swerve instead of sugar.
Splenda is soo not healthy, would rather have sugar
Bring water bath to a boil and process for 10 minutes. After 10 minutes, turn off heat and wait 5 minutes before removing jars from canner.
The only sweetener that is low glycemic is Pure Maple Syrup. In fact it will actually lower glycemic index. Agave actually highers the glycemic and is one of the worse sweetener’s there is. I LOVE the taste of it, but once I found that out I don’t use it any longer. I’m going to try one batch replacing the sugar with pure maple syrup. I’ll let you know how it turns out.
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