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Peach butter is smoother and less sweet than peach preserves, resulting in a purer peach flavor. Spread on toast, muffins, or pancakes; or on a sandwich, use it to fill a cake, or as filling in a pie. 

Welcome to our “Harvesting Summer” #SundaySupper event, hosted by Caroline from Caroline’s Cooking. It’s all about keeping a taste of summer going all year long!

I wrote recently that after successfully canning last year, I’ve been on a tear, canning ALL THE THINGS. Having just written a post about preserves, I wanted to can something different.

I settled on peach butter. What is peach butter? It’s somewhat of a misnomer because there is no butter in the recipe. The “butter” part of the name comes from the texture of classic fruit butter, which is incredibly smooth (when making your own, however, you can leave it slightly chunky if you prefer).

Peach butter is thickened peach puree, lightly sweetened with sugar. It is less sweet than fruit preserves, so fruit butter has a much purer (is that a word? should it be “more pure”?) fruit flavor. Lemon juice is added primarily to increase the acidity level of the mixture for canning, but also to cut some of the sweetness. If you don’t intend to go through the canning process, you can halve the amount. If not canning, you can pour it into a storage container and keep it in the refrigerator for 2 to 4 weeks.

What can you do with peach butter? Aside from eating it straight from the jar (I won’t judge, I do it, too!), you can use it in place of preserves, such as spreading on toast, bagels, pancakes, waffles, muffins, etc. You can use it in place of jelly in a peanut butter and jelly sandwich.

You can spoon it over ice cream. You can put it in pie filling. You can spread it between layers of a cake. If you have any other ideas, leave them in a comment below!

Pin this recipe for Peach Butter for later!

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Peach Butter #SundaySupper

Yield: 2 cups

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Ingredients

• 2 lb peaches
• 1/2 cup water
• 1 cup light brown sugar
• Juice of one lemon

Instructions

1. Bring a large pot of water to a boil. The water should be deep enough to cover a layer of peaches with one inch of water over top.
2. Cut a small “x” in the bottom of each peach. Dip each into the boiling water for 30 seconds, and then into a bowl of ice water for a minute. The peels should slide off easily. If not, return to the boiling water for 15 seconds, then into the ice water for a minute.
3. Halve your peaches and remove the pits, then cut each half into 4 pieces. Place the peach chunks and water in a large pot and bring to a boil. Simmer until the peaches are tender, about 15 to 20 minutes, stirring occasionally to ensure they cook evenly. Puree the peaches and water in a food processor, blender or with an immersion blender to your desired consistency.
4. Return the peaches to the large pot, add the sugar and lemon juice and bring the mixture to a strong simmer (not a rolling boil), and cook at a simmer for 20 to 30 minutes, stirring occasionally in the beginning and more often near the end.
5. While the mixture is cooking, place a plate in the refrigerator. At the 30-minute-cooking mark, drop a dollop of the beach butter onto the chilled plate. If no water forms a ring around the dollop, the mixture is done. If a ring does form, continue cooking.
6. Also while the mixture is cooking, bring a 20-quart stock pot of water to a simmer and place a round rack at the bottom. Wash two 8-ounce (or four 4-ounce) jars and their lids with hot soapy water. Rinse thoroughly and place in the simmering water.
7. Divide your hot peach butter between your jars, leaving a ¼-inch of headspace at the top. Wipe the rims and threads clean with a dry towel and cover the jars with their lids. Bring the stockpot of water to a boil.
8. Submerge the jars in the boiling water for 10 minutes, then use tongs to remove them. Let cool completely on towels overnight. If canned properly, the peach butter should last indefinitely at room temperature.

Slightly adapted from Smitten Kitchen

Discover more recipes for harvesting summer!

Condiments

• Blackberry Lemon Thyme Syrup by Sunday Supper Movement
• Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking
• Freezer Mixed Berry Puree by Cindy’s Recipes and Writings
• Ginger Fig Jam by Palatable Pastime
• Herbed Salsa by What Smells So Good?
• Homemade Giardiniera by Curious Cuisiniere
• Homemade Sriracha by Monica’s Table
• Hot Pepper Oil by Feeding Big and more
• Mediterranean Chutney by Wholistic Woman
• Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch
• Nectarine Kumquat Habanero Chutney by Food Lust People Love
• No Pectin Mixed Berry Jam by My Imperfect Kitchen
• Peach Butter by Redhead Baker
• Pear Ginger Jam by Hezzi-D’s Books and Cooks
• Simple Basil Butter by Momma’s Meals
• Spicy Mango Jam by Family Foodie
• Stove Top Roasted Garlic by Cricket’s Confections
• Tomato and Chili Pepper Jam by Delaware Girl Eats

Main dishes

• Grilled Peach and Burrata Pizza by An Appealing Plan
• Oven Roasted Tomato Basil Marinara Sauce by Renee’s Kitchen Adventures
• Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle by The Weekend Gourmet

Sides

• Garden Rice by Basic N Delicious
• Pickled Asian Vegetables by A Mind Full Mom

Snacks

• Homemade Fruit Leather by A Kitchen Hoor’s Adventures
• Slow Cooker Cinnamon Apple Sauce by Books n’ Cooks

Dessert

• Chocolate Zucchini Banana Muffins by The Bitter Side of Sweet
• Drunken Peaches by Nosh My Way
• Freeze and Bake Blueberry Pie by That Skinny Chick Can Bake
• How to Freeze Peaches and Make Peach Sauce by The Freshman Cook
• How to Make Chocolate Zucchini Bread by Asian In America
• Mom’s Zucchini Bread by Cosmopolitan Cornbread
• Peach Yogurt Popsicles by Food Done Light
• Summer Fruit Crisp by Pies and Plots
• Summer Fruit Popsicles by Powered By BLING

Beverage

• Berry Shrubs + A Cocktail by Culinary Adventures with Camilla

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