# Canned Peach Butter > Smooth, deeply flavored peach butter made from ripe peaches, warm spices and a touch of butter—slowly reduced until spreadable and preserved in a hot-water bath for shelf stability. It’s perfect on toast, biscuits, yogurt, or packaged as a giftable homemade preserve. Canonical URL: https://www.topshelf.recipes/recipes/canned-peach-butter ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: August 18, 2026 Last Updated: September 3, 2026 ## About This Recipe Peach butter is not jam, marmalade, or compote — it’s a concentrated, smooth spread that reads like the heart of late-summer fruit in spoonable form. This recipe leans on ripe peaches reduced slowly until they surrender their juices and caramelize slightly, then finished with a whisper of butter, warm spices and vanilla so the result is glossy, silky and intensely peachy without being cloying. Blanching and peeling the peaches keeps the color clean and the texture velvety, while a wide, heavy pot speeds evaporation so you hit that perfect “butter” consistency rather than a loose sauce. It’s an ideal project for cooks who love seasonal preserving: rewarding, hands-on, and forgiving if you pay attention to heat and stirring. A little lemon juice brightens and balances the sugar, and the tiny pinch of salt amplifies the fruit. The yield makes about four half-pints — perfect for stocking the pantry, gifting in pretty jars, or ladling warm over breakfast biscuits, yogurt or roasted pork. Expect to spend time on the stove; the payoff is a jar that tastes like summer every time you open it. ## Recipe Information - Prep Time: 30 minutes - Cook Time: 75 minutes - Total Time: 105 minutes - Servings: 6 - Difficulty: Medium - Category: Breakfast ## Ingredients ### Prep and peel the peaches - 6 cups sliced Ripe peaches, peeled, pitted and sliced ### Combine peaches with sugar and acid - 1 cup Granulated sugar - 2 tablespoons Fresh lemon juice - 1/4 cup Water (or unsweetened apple juice) - 1/4 teaspoon Kosher salt ### Finish with spices and butter - 1 teaspoon Ground cinnamon - a pinch Ground nutmeg - 1 teaspoon Pure vanilla extract - 2 tablespoons Unsalted butter ## Instructions ### 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). ### 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. ### 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. 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. 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. ### 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. ## Nutrition Estimated nutrition per serving (about 1 cup): - Calories: 316 kcal - Protein: 1 g - Carbohydrates: 70 g - Fat: 5 g - Saturated Fat: 2.9 g - Trans Fat: 0 g - Fiber: 2.9 g - Sugar: 66.7 g - Added Sugars: 33.2 g - Cholesterol: 14 mg - Sodium: 106 mg - Potassium: 204 mg - Calcium: 10 mg - Iron: 0.6 mg - Vitamin D: 0 mcg ## Tips ### Pick ripe but firm Choose peaches that are fragrant with a slight give; overly mushy fruit will break down too fast and yield a darker, more caramelized butter. ### Blanch for clean texture Blanching the peaches 30–60 seconds then shocking in ice water makes peeling effortless and prevents bitter bits of skin from disrupting the butter’s silkiness. ### Use a wide pot A wide, heavy-bottomed pot increases surface area for evaporation so the peach mixture reduces faster and more evenly without scorching. ### Stir often, not constantly Stir frequently as the puréed peaches thicken to prevent sticking and uneven browning, but don’t hover so long that the reduction cools and slows down. ### Test spread consistency Spoon a small amount on a chilled plate — if it wrinkles when pushed, it’s ready; remember it will thicken a bit more as it cools in jars. ## Variations and Substitutions ### Reduced-sugar version Cut the granulated sugar to 1/2 cup and stir in 1–2 tablespoons of powdered pectin while hot to help set the butter without losing peach flavor. ### Stone-fruit blend Substitute half the peaches with equal parts apricots or nectarines for a brighter tart edge and more complex aroma. ### Ginger-peach twist Add 1–2 teaspoons of finely grated fresh ginger during the last 5–10 minutes of simmering for a warm, slightly spicy note that pairs beautifully with cinnamon. ### Vegan swap Replace the unsalted butter with 2 tablespoons of refined coconut oil or vegan buttery spread for the same silky mouthfeel without dairy. ## Notes This peach butter is excellent for breakfast and makes a lovely homemade gift—the long, slow reduction concentrates peach flavor without pectin. Home cooks will love how long it keeps unopened and how versatile it is once opened. ### Storage and Make-Ahead Unopened, properly processed jars will keep in a cool, dark pantry for up to one year; always label with the canning date. Once opened, refrigerate and use within 3–4 weeks. You can also freeze peach butter in freezer-safe containers for up to 6 months — leave headspace for expansion and thaw overnight in the fridge before warming gently. ### Serving Suggestions Serve warm or at room temperature on buttered toast, split biscuits, or toasted brioche, and finish with a shaving of butter or a smear of ricotta for richness. Spoon over Greek yogurt with granola and lemon zest for breakfast, or offer as a condiment with roasted pork or pork tenderloin; it also pairs nicely with an iced black tea or a light, fruity white wine. ## Frequently Asked Questions ### Can I use frozen peaches for this recipe? Yes — thaw and drain the peaches before measuring; they’ll release more water, so expect a longer reduction time to reach the butter consistency. ### My peach butter is too runny, how do I fix it? Return the puréed peach mixture to a wide pot and simmer gently, stirring frequently until enough water evaporates; for a quicker set, stir in a small amount of powdered pectin per package instructions. ### Do I have to peel the peaches? Peeling is recommended for the smoothest texture and brightest color, but if you don’t mind flecks of skin and a more rustic finish you can skip blanching. ### What caused jars not to seal after processing? Common causes are rims not wiped clean, lids or jars not hot enough, leaving too much headspace, or inadequate processing time; follow the recipe’s hot-fill and 10-minute water-bath instructions closely and check manufacturer guidance for altitude adjustments. ### Can I add alcohol like bourbon to the peach butter? For safety when canning, avoid adding spirits before processing; instead, stir 1–2 tablespoons of bourbon or rum into a cooled jar before serving for a boozy finish without affecting preservation. ## Related Recipes and Guides - [Pumpkin Oat Muffins](https://www.topshelf.recipes/recipes/pumpkin-oat-muffins) - [Chocolate Chip Banana Muffins](https://www.topshelf.recipes/recipes/brown-butter-chocolate-chip-banana-muffins) - [Pad Krapow Pork](https://www.topshelf.recipes/recipes/pad-krapow-pork) - [Canning Peaches Light Syrup](https://www.topshelf.recipes/recipes/canning-peaches-light-syrup) - [Easy Homemade Yogurt Without Special Equipment](https://www.topshelf.recipes/recipes/easy-homemade-yogurt-without-special-equipment) - [Maple Bacon Butter Board with Cracked Pepper and Toastables](https://www.topshelf.recipes/recipes/maple-bacon-butter-board-cracked-pepper-toastables) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)