Peach Butter Recipe

Submitted by Handy Ann

 

Peach Butter

Peach Butter© 2008 Barbara Rolek licensed to About.com, Inc.

This easy peach butter recipe calls for just three ingredients — fresh peaches, water and sugar. My mother never used spices in her peach butter or peach pie1, saying they “took away” from the fresh-fruit flavor and I have to agree.

Fruit butters can be made in a slow cooker and peeling isn’t necessary. The volume easily can be increased — 5 large peaches make 1 pint of butter. See this discussion2 of the difference between fruit butters, conserves, jams, jellies, marmalades and preserves.

For more about fruit butters, click here3. View this larger image4 of peach butter.

Makes 1 pint Peach Butter

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Ingredients:

5 large peaches, washed and pitted (no need to peel)

  • 1/2 cup water
  • 1 cup sugar

    Preparation:

  • Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn’t run off a spoon when turned upside down.

  • Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn’t run off a spoon when turned upside down.

  • Stovetop: Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn’t run off a spoon when turned upside down.

  • Oven: Heat oven to 250 degrees. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn’t run off a spoon when turned upside down.

    Place hot butter in hot sterilized jars, leaving 1/4″ headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.

    If you don’t process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year.

  • HandyAnn is our UK member.  We enjoy her on the thread so much!  It is great to have an international flavor.  HandyAnn is multi-talented.  She does amazing work in a vast variety of mediums.  Here is one of her beatiful stained glass items.
  • Handcrafted Stained Glass Kokopelli Window Panel

  • To see more of her work, please go to:
  • www.handyann.etsy.com