Raspberry Peach Butter

"An excellent flavor combo! Great on toasted english muffins."
 
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Ready In:
1hr 40mins
Ingredients:
5
Yields:
6 cups
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ingredients

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directions

  • Place peaches and raspberries in a blender or food processor and pulse until smooth-ish.
  • Pour into a medium stainless steal or enamel pot with the remaining ingredients.
  • Bring to a boil over medium heat, stirring frequently.
  • As the mixture thickens be prepared to stir constantly to prevent scorching.
  • After about 1 1/2 hours test butter on a frozen plate.
  • If no watery ring appears fill two 1/2 pint jars and 1 small jar, leaving 1/4 inch head space.
  • Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.

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Reviews

  1. I tried this recipe and found it easy to make. I did substitute strawberries for the raspberries. I had often made both spiced/plain peach and/or apple butter, but found this to be a delightful variation on these fruit butters.
     
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Tweaks

  1. I tried this recipe and found it easy to make. I did substitute strawberries for the raspberries. I had often made both spiced/plain peach and/or apple butter, but found this to be a delightful variation on these fruit butters.
     

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