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Peach Butter
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
815 minutes
Summery peach butter: Slow-cooked ripe peaches for a luscious topping on ice cream, yogurt, or pancakes.
Ingredients:
  • 18 peaches
  • 1 tablespoon water, or more as needed
  • 4 cups white sugar
  • 0.5 teaspoon ground cinnamon, or more to taste
  • 0.25 teaspoon ground nutmeg, or more to taste
Instructions:
  • Boil a generous pot of water until it bubbles vigorously, and prepare a large bowl of ice water on the side.
  • Place 2 peaches at a time into boiling water and blanch for 30 seconds to 1 minute. Immediately transfer to ice water to cool for 30 seconds to 1 minute, then drain on paper towel-lined plate. Repeat with the remaining peaches.
  • Peel and discard peach skin and pits. Chop peach flesh and cook in a large pot over medium-low heat, stirring frequently until soft, around 30 minutes. Add water as needed to prevent sticking.
  • Check 4 pint-sized jars for cracks, and rings for rust, getting rid of any damaged ones. Place in simmering water while preparing the peach butter. Clean new lids and rings in warm soapy water.
  • Blend the cooked peaches until smooth, then measure out 8 cups of peach pulp and return it to the pot. Save any leftover pulp for later.
  • Combine sugar, cinnamon, and nutmeg with peach pulp, then gently simmer over medium-low heat. Stir frequently until the mixture reduces and thickens, about 5 to 10 minutes.
  • Fill hot, sterilized jars with peach butter, leaving a 1/4 inch space at the top. Remove air bubbles by running a clean knife or thin spatula around the insides of the jars. Clean rims with a moist paper towel to remove any residue. Seal with lids and tighten rings securely.
  • *Prepare a large stockpot with a rack at the bottom and fill halfway with water. Bring it to a boil. Carefully place the jars 2 inches apart into the boiling water using a jar holder. Add more boiling water to ensure the jars are covered by at least 1 inch. Bring to a rolling boil, cover the pot, and process for 10 minutes.*
  • After cooking, let the jars cool at room temperature for 12 to 24 hours. Press the center of each lid to check for a good seal. Remove the rings and store the jars in a cool, dark place.

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