OLD-FASHIONED PEACH BUTTER
Cinnamon and ground cloves add down-home flavor to this spread for toast or biscuits. Using the slow cooker eliminates much of the stirring required when simmering fruit butter on the stovetop. -Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Time 9h25m
Yield 9 cups.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves. Transfer to a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until peaches are very soft, stirring occasionally., Stir in tapioca. Cook, uncovered, on high for 1 hour or until thickened. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and refrigerate up to 3 weeks or freeze up to 1 year. To use frozen peach butter: Thaw in the refrigerator for 1-2 days; use within 3 weeks.
Nutrition Facts : Calories 46 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
PEACH BUTTER
This is the recipe that I've been using for years and years. I love peach butter because the flavor is so light and yummy. I buy the seconds at the orchard because I don't care what they look like - they're going to be smushed anyways and they're cheaper. Save the pretty ones for canned peach halves.
Provided by Mysterygirl
Categories Fruit
Time 2h
Yield 4 pints
Number Of Ingredients 4
Steps:
- Wash peaches, remove seeds and any bad spots- DO NOT PEEL!
- Chop peaches.
- Put peaches in pot with water.
- Cook peaches over medium, simmer until peaches are soft, about 15- 20 minutes depending up on the ripeness of your fruit.
- Run the peaches through a food mill till all that is left in the mill are the peach skins which you can discard now.
- You should have about 2 quarts of peach pulp.
- Mix pulp with sugar and cinnamon.
- Cook over medium heat until thick enough to round up on a spoon about 30 minutes to an hour (this may also be done in a slow- 250 degree oven but it takes longer).
- You will need to stir frequently, making sure that it doesn't stick.
- Place in hot sterilized jars, leaving 1/4" headspace.
- Adjust lid and rings on jars.
- Process in a water bath for 10 minutes.
- Remove to counter and allow to cool.
Nutrition Facts : Calories 951.3, Fat 1.1, SaturatedFat 0.1, Sodium 0.6, Carbohydrate 243.3, Fiber 6.8, Sugar 238, Protein 4.1
PEACH BUTTER
Peach butter is a wonderful delight in the winter to remind you of how summer tastes. Great on hot buttered biscuits!
Provided by Jacquelyn Henderson
Categories Fruit Butters
Time 13h35m
Yield 32
Number Of Ingredients 5
Steps:
- Set out a large bowl of ice water.
- Bring a large pot of water to a boil.
- Carefully put 2 peaches at a time in the boiling water; leave them until scalded, 30 seconds to 1 minute. Quickly transfer to the ice water, leaving them to cool for 30 seconds to 1 minute. Remove to a paper towel-lined plate. Repeat to scald and cool remaining peaches.
- Peel peach skin; discard skin and pits. Chop peach flesh and place in a large pot over medium-low heat. Cook, stirring frequently, until soft, about 30 minutes, adding water if necessary to prevent from sticking.
- Meanwhile, inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach butter is ready. Wash new, unused lids and rings in warm soapy water.
- Place cooked peaches in a blender; puree until smooth. Measure out 8 cups peach pulp and transfer back to the pot. Reserve any extra pulp for another use.
- Add sugar, cinnamon, and nutmeg to the peach pulp. Bring to a simmer over medium-low heat; simmer, stirring frequently, until mixture has reduced and thickened, 5 to 10 minutes.
- Pack peach butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 110.7 calories, Carbohydrate 28.4 g, Fiber 0 g, Protein 0 g, Sodium 2.2 mg
EASY PEACH 'BOX' COBBLER RECIPE BY TASTY
Here's what you need: peach in heavy syrup, yellow cake mix, butter, vanilla ice cream
Provided by Hannah Williams
Categories Desserts
Yield 12 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F (190°C).
- In a 9x18 inch (23x36 cm) glass baking dish, spread the peaches and syrup.
- Evenly sprinkle the cake mix over the peaches, and pat down.
- Lay the butter evenly over the cake mix.
- Bake for 45 minutes.
- Top with vanilla ice cream (optional).
- Enjoy!
Nutrition Facts : Calories 217 calories, Carbohydrate 34 grams, Fat 8 grams, Fiber 1 gram, Protein 1 gram, Sugar 20 grams
PEACH-HONEY-VANILLA BUTTER
Pureed cooked peaches are simmered in citrus juice with honey and vanilla beans before they're canned to make this sweet fruit butter.
Provided by Darla Elizabeth
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 14h30m
Yield 128
Number Of Ingredients 7
Steps:
- Combine peaches, apple, and orange juice in a large, heavy pot. Bring to a boil; reduce heat to low and let simmer, covered, until peaches are tender, 10 to 15 minutes. Remove from heat. Let cool slightly, about 10 minutes.
- Meanwhile, inspect 8 to 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach mixture is ready. Wash new, unused lids and rings in warm soapy water.
- Puree peach mixture, working in batches, in a blender or food processor until smooth. You should have about 14 cups of puree.
- Return all of the puree to the pot. Add sugar, honey, and vanilla bean seeds. Bring to a boil, stirring until sugar dissolves; reduce heat to a simmer. Simmer, uncovered, until mixture is thick and starts to mound, stirring frequently, 60 to 70 minutes.
- Ladle mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 23.2 calories, Carbohydrate 6 g, Sodium 0.6 mg, Sugar 6 g
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- Place the chopped peaches in a large pot. Stir in the sugar, cinnamon, and lemon juice. Heat the mixture over medium heat for 30 minutes, stirring occasionally to make sure the mixture doesn't stick to the bottom of the pan. Remove from heat and stir in the vanilla extract.
- Using an immersion blender, puree the peach mixture until desired consistency. I like to leave a few small chunks, but you can puree it until perfectly smooth if desired. If you don't have an immersion blender, you can use a blender or food processor. Let the peach butter cool to room temperature and transfer the peach butter to a blender or food processor and puree.
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