Peach Butter

READY IN: 2hrs
Recipe by Mysterygirl

This is the recipe that I've been using for years and years. I love peach butter because the flavor is so light and yummy. I buy the seconds at the orchard because I don't care what they look like - they're going to be smushed anyways and they're cheaper. Save the pretty ones for canned peach halves.

Top Review by zaar junkie

Good stuff. I barely used 1 tablespoon of cinnamon and glad I was conservative on this. Very cinnamony, tastes kind of like apple butter. After the initial cook, I cooked mine for 45 minutes and that seemed to work well. Will definitely make this again. Thanks for posting.

Ingredients Nutrition

Directions

  1. Wash peaches, remove seeds and any bad spots- DO NOT PEEL!
  2. Chop peaches.
  3. Put peaches in pot with water.
  4. Cook peaches over medium, simmer until peaches are soft, about 15- 20 minutes depending up on the ripeness of your fruit.
  5. Run the peaches through a food mill till all that is left in the mill are the peach skins which you can discard now.
  6. You should have about 2 quarts of peach pulp.
  7. Mix pulp with sugar and cinnamon.
  8. Cook over medium heat until thick enough to round up on a spoon about 30 minutes to an hour (this may also be done in a slow- 250 degree oven but it takes longer).
  9. You will need to stir frequently, making sure that it doesn't stick.
  10. Place in hot sterilized jars, leaving 1/4" headspace.
  11. Adjust lid and rings on jars.
  12. Process in a water bath for 10 minutes.
  13. Remove to counter and allow to cool.

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