Stovetop Peach Butter
A smooth, rich stovetop peach butter made by slowly cooking fresh peaches and sugar until thick and spreadable. Perfect for canning, gifting, or enjoying on toast, biscuits, pancakes, and more.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 64 servings 1x
- Category: Condiment
- Method: Pureeing, Stovetop simmering, Water Bath Canning
- Cuisine: American
Ingredients
Scale
- 4 1/2 pounds peaches, peeled and pitted
- 1/2 cup water
- 4 cups granulated sugar
Instructions
- Rinse the peaches under cool running water.
- Blanch peaches in boiling water for 30 to 60 seconds, then transfer immediately to cold water.
- Peel the peaches, remove pits, and cut into quarters or smaller pieces.
- Place peaches and water in a large saucepan and simmer until soft and mushy.
- Puree the cooked peaches using an immersion blender, food processor, or food mill.
- Measure 2 quarts of peach pulp into a large saucepan.
- Add sugar and stir until completely dissolved.
- Bring the mixture to a soft boil over medium-high heat.
- Reduce heat and cook at a low boil, stirring frequently to prevent scorching.
- Cook until the peach butter forms a mound on a spoon.
- Ladle into prepared jars, leaving 1/4 inch headspace if canning.
- Process in a boiling water bath canner for 10 minutes, or 15 minutes above 6000 feet elevation.
- Cool completely before storing.
Notes
- Use fully ripe peaches for the best flavor.
- Stir frequently during the final cooking stage to prevent scorching.
- For added flavor, stir in cinnamon, ginger, nutmeg, cloves, cardamom, or allspice.
- Refrigerate for up to 3 weeks if not canned.
- Freeze for up to 6 months in freezer-safe containers.
- Properly canned jars can maintain quality for 18 months or longer.
Nutrition
- Serving Size: 2 tbsp
- Calories: 39
- Sugar: 9
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0
- Protein: 0
- Cholesterol: 0