- 2 lbs Peaches
- ½ cup Water
- 1 cup Sugar
- Juice of 1 Lemon
Homemade Canned Peach Butter
This Homemade Canned Peach Butter recipe is an all time classic. This homemade fruit spread tastes delicious slathered on a piece of toast or a biscuit, still warm from the oven. Sometimes I spoon it over ice cream and I wouldn’t be lying if I told you I sometimes just eat it straight from the jar by the spoonful!
To make this peach butter, start by peeling the peaches. Cut each one in half and remove the stones before cutting each half into 4. Bring peaches to a boil and simmer until tender. Puree the peaches with water and return them to the pot. Add the sugar and lemon juice and simmer, stirring occasionally. Use a frozen plate to test when the peach butter is ready.
Every 30 minutes, spoon some of the butter onto the chilled plate. When no water forms a ring around the spoonful of spread, it is done. If a ring does form, continue cooking. Once the spread is cooked, transfer to sterilized jars and can. Store at room temperature indefinitely (not that it’ll last that long!).
To make Homemade Canned Peach Butter, you will need the following ingredients:
Steps to make Homemade Canned Peach Butter
1 | Bring water to a simmer | 3 |
Bring a large cup of water to a boil. | ||
2 | Peel peaches | 15 |
Make a small “x” incision at the bottom of each peach. Submerge each one in the boiling water for 30 seconds. Then dunk each one into a bowl of ice water. The skins should come off easily, but if not, return the peach to the boiling water for another 15 seconds, then back to the ice water. | ||
3 | Prepare the peaches | 5 |
Cut the peaches in half and remove the pits. Cut each peach half into 4 pieces. | ||
4 | Cook peaches until tender | 20 |
Place the peaches in a large saucepan with ½ a cup of water. Bring to a boil and simmer, stirring occasionally for about 15 to 20 minutes until tender. | ||
5 | Blend peaches | 3 |
Place the cooked peaches in a food processor and blend until smooth. | ||
6 | Add sugar and lemon juice | 30 |
Place the peach puree in the large saucepan. Add 1 cup of light brown sugar and the juice of a lemon. Simmer for 20 - 30 minutes, stirring occasionally early on and more often near the end. | ||
7 | Test setting consistency | 1 |
Every 30 minutes, take a chilled plate from the freezer. Spoon a bit of peach butter onto the plate. If water circles the spoonful of butter, it needs to cook longer. | ||
8 | Sterilize jars | 5 |
As the mixture cooks, bring a 20-quart stock pot of water to a simmer and place a round rack at the bottom. Place two washed and rinsed jars on the rack in the simmering water to sterilize. | ||
9 | Ladle the peach butter into sterilized jars | 1 |
Spoon the peach butter into the jars using a ladle. Leave a ¼ inch of space at the top. | ||
10 | Can the jars | 10 |
Bring the stockpot of water to a boil again. Place the jars in the boiling water and simmer for 10 minutes. Remove the jars carefully and leave to cool completely on towels overnight. | ||
11 | Serve | |
This peach butter tastes great on freshly toasted bread or a warm biscuit. | ||
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