Canned Peach Butter

How to Make Canned Peach Butter

1. 1

   Step 1: Prep and peel the peaches

   Bring a large pot of water to a rolling boil. Score an X at the base of each peach, blanch them 30–60 seconds until the skins loosen, then transfer to an ice bath. Slip off the skins, pit and slice the peaches; measure 6 cups sliced (about 900 g).

   For this step

   • 6 cups slicedRipe peaches, peeled, pitted and sliced
   
2. 2

   Step 2: Combine peaches with sugar and acid

   In a heavy-bottomed, wide pot combine the sliced peaches, granulated sugar, fresh lemon juice, water (or apple juice) and salt. Stir over medium heat just until the sugar dissolves and the mixture comes to a gentle simmer.

   For this step

   • 1 cupGranulated sugar
   • 2 tablespoonsFresh lemon juice
   • 1/4 cupWater (or unsweetened apple juice)
   • 1/4 teaspoonKosher salt
   
3. 3

   Step 3: Soften the fruit

   Reduce heat to medium-low and simmer, uncovered, stirring occasionally so the fruit cooks evenly and releases its juices; cook until the peaches are very soft and almost falling apart, about 20–30 minutes. This step concentrates flavor and makes the fruit easy to purée.
   
4. 4

   Step 4: Purée and reduce to a butter consistency

   Use an immersion blender directly in the pot, or transfer batches to a blender, and purée until very smooth. Return to the pot and continue to cook over low heat, stirring frequently to prevent sticking, until the mixture is thick, glossy and reduced to a spreadable consistency—this usually takes 30–45 minutes. Be patient: the color will deepen and the flavor will concentrate as it reduces.
   
5. 5

   Step 5: Finish with spices and butter

   Remove from heat and stir in ground cinnamon, ground nutmeg, vanilla extract and unsalted butter until melted and fully incorporated. Taste and add a little more lemon juice or a pinch more salt if needed; simmer 1–2 minutes to marry flavors, then keep the peach butter hot for canning.

   For this step

   • 1 teaspoonGround cinnamon
   • a pinchGround nutmeg
   • 1 teaspoonPure vanilla extract
   • 2 tablespoonsUnsalted butter
   
6. 6

   Step 6: Fill jars and process in a boiling-water bath

   Sterilize four 8-oz (half-pint) jars and their lids in boiling water. Ladle hot peach butter into hot jars, leaving 1/4 inch headspace; remove air bubbles, wipe rims, apply lids and screw bands finger-tight. Process jars in a boiling-water bath for 10 minutes (adjust for altitude if necessary). Remove and cool undisturbed 12 hours—this batch yields about 4 half-pint jars. Store unopened jars in a cool, dark place up to 1 year; refrigerate after opening.
   

1. Bring a large pot of water to a rolling boil. Score an X at the base of each peach, blanch them 30–60 seconds until the skins loosen, then transfer to an ice bath. Slip off the skins, pit and slice the peaches; measure 6 cups sliced (about 900 g).
2. In a heavy-bottomed, wide pot combine the sliced peaches, granulated sugar, fresh lemon juice, water (or apple juice) and salt. Stir over medium heat just until the sugar dissolves and the mixture comes to a gentle simmer.
3. Reduce heat to medium-low and simmer, uncovered, stirring occasionally so the fruit cooks evenly and releases its juices; cook until the peaches are very soft and almost falling apart, about 20–30 minutes. This step concentrates flavor and makes the fruit easy to purée.
4. Use an immersion blender directly in the pot, or transfer batches to a blender, and purée until very smooth. Return to the pot and continue to cook over low heat, stirring frequently to prevent sticking, until the mixture is thick, glossy and reduced to a spreadable consistency—this usually takes 30–45 minutes. Be patient: the color will deepen and the flavor will concentrate as it reduces.
5. Remove from heat and stir in ground cinnamon, ground nutmeg, vanilla extract and unsalted butter until melted and fully incorporated. Taste and add a little more lemon juice or a pinch more salt if needed; simmer 1–2 minutes to marry flavors, then keep the peach butter hot for canning.
6. Sterilize four 8-oz (half-pint) jars and their lids in boiling water. Ladle hot peach butter into hot jars, leaving 1/4 inch headspace; remove air bubbles, wipe rims, apply lids and screw bands finger-tight. Process jars in a boiling-water bath for 10 minutes (adjust for altitude if necessary). Remove and cool undisturbed 12 hours—this batch yields about 4 half-pint jars. Store unopened jars in a cool, dark place up to 1 year; refrigerate after opening.