Peach Butter tastes like that perfect time between summer and fall. When we’re allowing cinnamon into zucchini breads and iced coffees. It’s not quite starting to cool yet but we’re preparing for it. We’re sprawling our canning equipment onto the kitchen island and regretting the decision half way through.
Peach Butter is like Apple Butter but more jammy. And, I don’t know if this goes without saying but we use peaches instead of apples.
Whenever I share this recipe on instagram or Tiktok the inevitable question appears – What makes this butter and not jam?
Jam is usually thickened by additionally adding something like store bought pectin. It’s also only lightly cooked so you get the little chunks of fruit swimming about. Jelly is used by thickening fruit juice, think – no chunks and more gelatinous. Fruit butter is thickened by it’s own naturally occurring pectin. It also tends to have a lower sugar content and is soft and spreadable. Like the consistency of a good sauce.
The other question that follows is Do i really have to remove the skin?
You can omit this step and still enjoy a perfect peach butter albeit sacrificing the texture slightly. The extra step is based on time and preference.
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End of Summer Peach Butter
This peachy, jammy, warm spread just screams End of Summer
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 3 cups 1x
- Category: Jams and Sauces
- Method: Stovetop
- Cuisine: American
Ingredients
4 large yellow peaches or 6 small
1 lemon, juice of
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 tablespoon vanilla bean paste
Instructions
Peel the peaches by scoring an x on the bottom and placing it into boiling water just unit the skin starts to separate from the flesh. Remove and place in ice bath. The skin will remove easily.
Remove the pit and dice into large chunks. Place into a saucepan with the sugar, lemon juice, cinnamon, nutmeg, cloves, cardamom, and vanilla bean paste.
Cook over medium heat for 15 minutes stirring occasionally until the cubes are completely tender. The mixture should have a slow bubbling.
Using an immersion blender, pulse the peaches into a smooth paste. Continue to cook for another 15-20 minutes, or until the mixture has thickened . Let cool for another 10 minutes before pouring into containers.
Enjoy on toast or spoon warmed over vanilla ice cream.
Keywords: Jam, Peach, Peach butter
I made this peach butter today and not only was it super simple, but it is SO good and made my house smell AMAZING! Definitely going to be a go-to recipe to use every year with fresh peaches!
★★★★★
Yes Kate yesssss!!!!
Oh my goodness, this peach butter is SO incredibly delicious! It’s a great mix between summer and fall! So far my favorite way to eat this is dipping Nilla wafers in it, but I can’t wait to spoon it over some vanilla ice cream tonight! It was so simple, I’ll have to make more before peach season is over!
★★★★★
Oh em gee YES! Gotta have some Nillas on hand! 🙂 Thank you so so much!!
Karlee
This recipe was so easy to follow and absolutely DELICIOUS! I had to substitute allspice since I have a cinnamon allergy but it still turned out amazing! I look forward to putting it on my toast every morning!
★★★★★
Yay! Yum though, Thank you for making!
Do you keep it in the refrigerator?
Can’t wait to try this! Also, there is an e missing on the word cubes in the 3rd paragraph:)
Joy the Baker brought me here! I was enamored from the beginning. The font. The look of this blog. The name. Your words. My day was so good (apple bars in the oven as we speak), but this made it a whole lot better. I’m excited to be here.
Sounds delicious! Can’t wait to make it! : )
How long will it stay good for in the fridge?
Thanks for sharing the recipe.
I might need to make this when I get home from my trip. I don’t know what vanilla bean paste is, though. Please enlighten me.
Thanks!
I read through this recipe and when you click on the option to do 2x or 3x the recipe it only adds more peaches. Is this correct?
Two cups of sugar for 4 peaches sounds like a lot? I’m not anti-sugar, to be clear. When I’ve made peach butter in the past, it’s been closer to a 1/4 cup for this many peaches, given their deep, natural sweetness. Confirming that 2 cups is really what’s recommended here.
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