With just a few ripe peaches you can whip up this naturally sweet and delicious Peach Butter – perfect for spreading on bread, pancakes or ice cream!
If you are lucky enough to have lots and lots of fresh picked peaches, set some aside. This peach butter is a delicious and easy way to use up peaches in a hurry, in a recipe that tastes delicious when smothered on sourdough English muffins.
So, so so good!
In all seriousness, peaches are good on everything – agree? But you can’t go wrong with this peach butter. It’s quite simple to throw together. It’s perfect consumed on your favorite toast/bread recipe, as a topping for ice cream, or pancakes, or simply eaten straight out of the jar with a spoon.
Which is exactly the route chosen by my five kids. Surprise!
What’s so special about fruit butters?
Fruit butters are a wonderful alternative to jams and jellies because they don’t use a lot (or any, in some cases) added sugar or sweetener.
Peaches that are naturally sweet are a great testament to fruit butters for those trying to cut back on sweeteners.
Certainly there are sugars in this fruit butter – but not any added sugar. This peach butter takes the natural sweetness of peaches and combines it with a little cinnamon. Simmered over low heat, then pureed, it results in a thick spread that is absolutely to die for!
Peach Butter Recipe (No Added Sugar)
Making peach butter at home is as simple as gathering a few items, and allowing them to simmer over low heat (or in a crock pot) for 20-25 minutes.
Fresh Peaches – if you live in an area that you can pick fresh peaches or purchase directly from an orchard, you’ll have the most flavorful of peaches imaginable. However, if you are not, then pick up some peaches at your local supermarket – be sure you shop for peaches while they are in season for the best flavor.
Cinnamon – Adding cinnamon gives a depth of flavor that helps transform the peaches into a butter that tastes like a freshly baked peach pie. You could even go a step further and add a bit of ginger and/or nutmeg, too!
Lemon Juice – The juice of one lemon can help lift the flavor of the peaches and also provide a little acidity needed for the peach butter in case you are looking to can this recipe.
Step 1 – Blanch your peaches
To get started on this peach butter, you will want to use peaches that have had the skin removed. To do this quickly and easily, bring a large pot of water to a boil. Use a sharp knife to slice an “X” on the underside of each peach.
Dump the peaches in the pot of boiling water for 30 seconds to 1 minute. Gently remove with a slotted spoon and plunge into ice water. The skin will slide off.
Step 2 – Make your Peach Butter
Then use a sharp knife to remove the pit, and slice/dice the peaches and add to your pot (or crock pot) with cinnamon and lemon juice. Opt to use a small pot or your crock pot to cook the peaches down until they reach a very soft stage. Then use your immersion blender to puree them into a fine texture.
Transfer your hot peach butter to sterilized (hot) jars, top with a canning lid and ring. Follow proper instructions for canning; if not canning, then refrigerate until ready to use.
A word about canning: Canning peach butter may be your goal – but peach butter is so delicious and widely loved that you may find out that your jars don’t even last a week.
Can this be made in the crock pot?
Peach butter absolutely can be made in the crock pot. You’ll combine all ingredients and turn on low for several hours. Then, you’ll use your immersion blender to blend into a blended puree.
Continue to cook on low until the mixture reduces – taking care to vent the lid slightly on the crock pot to allow moisture to escape. The peaches can be jarred once they are at [your] desired consistency.
Can sugar be added to this recipe?
Absolutely! If you desire added sugar (especially if your peaches aren’t too sweet), then feel free to start with 1/2 C. of granulated sugar. Adjust that amount over time depending on your preference.
More peach recipes:
- Peach Hatch Chile Jam
- Peach and Apricot Crisp
- Southern Pickled Peaches
- Peach Simple Syrup
- Peach Streusel Muffins
- Easy Peach Cobbler
If you are looking for more fruit butter ideas, make sure you try this delicious Slow Cooker Blueberry Fruit Butter, too!
Did you like this recipe? If you did, please leave a star rating on this recipe!
Peach Butter
Equipment
- optional water bath canner (see notes far below)
- 3 half pint jars, lids and canning rings
Ingredients
- 2 lbs ripe peaches
- 1/2 C water
- juice of 1 lemon
- 1/2 tsp ground cinnamon
Optional
- 1/4 tsp ground nutmeg optional
Instructions
Blanch the Peaches
- Slice an X on the underside of each peach. Bring a large stockpot of water to a boil.
- Drop the peaches into the pot of water; allow them 30-60 seconds. Remove the peaches with a slotted spoon.
- Dump the peaches into a pot of ice water. Slip the skins from the peaches and toss aside.
- Cut each peach into slices/dice and place in a small saucepan.
Combine all ingredients:
- Add sliced/diced peaches, cinnamon, and water into a small saucepan. Simmer over medium heat for 15-20 minutes.
- Use your immersion blender to puree the mixture.
- Continue to cook the mixture on medium heat until the mixture reaches a thick butter texture.
- Transfer to jars and store in refrigerator. Or, follow instructions far below for canning instructions.
Canning this Peach Butter:
Fill your water bath canner with water, and top with lid. Heat on high heat until boiling. (It will take quite some time for the water to start boiling – so start this well before you begin the peach butter.)
Gather the jars, lids and rings and drop them in a separate pot of boiling water. Turn off the heat and allow the jars to remain in that pot until you are ready to use them. Or, opt to place the jars, lids and rings in your oven at 220 degrees F until you are ready to use them.
Once the peach butter is ready to jar, ladle the butter into the sterilized jars. Top with your canning lids and bands, taking care to wipe the rims to ensure a good seal. Screw bands on finger tight.
Use your jar lifter to submerge the jars into hot water. Water should cover the jars by 1 inch. Return to a simmer, then set the timer.
- pints, half pints, quart jars – 15 minutes for up to 1,000 ft altitude
- 20 minutes for 1,001 – 6000 ft altitude
- 25 minutes for altitudes over 6,000 ft
Remove jars from water using a jar lifter. Transfer to a solid towel on the countertop. Allow to cool for up to 24 hours. Lids should be solid and should not flex – if they flex, then transfer to the fridge and use those jars first. Remove the rings and wipe down the outside of the jars prior to storing in a cool, dry place.
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