Peach Butter Recipes

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OLD-FASHIONED PEACH BUTTER RECIPE



Old-Fashioned Peach Butter Recipe image

Provided by Jill Winger

Number Of Ingredients 3

Fresh, ripe peaches (roughly one pound of peaches per pint... roughly...)
Sweetener, to taste (optional- I used a bit of sucanat (aka unrefined cane sugar) see instructions
below)

Steps:

  • Start by removing the pits from your peaches and cutting them into quarters.
  • Toss them in your food processor or high-speed blender, and process until they are smooth. (Be careful not to liquefy them- we are wanting a smooth puree, not peach juice)
  • Now we need to cook the puree so it reaches the perfect consistency. You have two options: a slow cooker or a regular ol' pot on the stove.
  • Slow Cooker Version: This method takes longer (anywhere from several hours to all day), but requires less babysitting. Simply pour your peach puree into your slow cook, and set it on low. You'll want to crack the lid open to allow the steam to escape. Otherwise, your peach butter won't reduce and thicken.
  • Stove top Version: This method takes less time, but you need to be there to make sure you don't get peach butter spewed all over your kitchen. Pour the peach puree in a large stock pot and set it on the stove over medium-low heat. Stir frequently to prevent burning (and splashing) and continue to cook until it reaches the desired consistency (30-40 minutes)
  • Perform a quick taste test to see if you need to add sweetener- my peaches were pretty sweet already, so I only added about 1/2 cup of sweetener to my batch.
  • Now eat and enjoy, or freeze or can for later.

OLD-FASHIONED PEACH BUTTER



Old-Fashioned Peach Butter image

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

14 cups coarsely chopped peeled fresh or frozen peaches (about 5-1/2 pounds)
2-1/2 cups sugar
4-1/2 teaspoons lemon juice
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 cup quick-cooking tapioca

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



Peach Butter image

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

4 -4 1/2 lbs peaches
1/2 cup water
4 cups sugar
1 -2 tablespoon ground cinnamon (optional)

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 image

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

18 medium (2-1/2" dia) (approx 4 per lb)s peaches
1 tablespoon water, or more as needed
4 cups white sugar
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon ground nutmeg, or more to taste

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

PEACH-HONEY-VANILLA BUTTER



Peach-Honey-Vanilla Butter image

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

18 fresh peaches, pitted
1 apple - peeled, cored, and diced
¼ cup orange juice
8 to 10 pint-sized jars
2 cups white sugar
¾ cup honey
2 vanilla beans, split, seeds scraped

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

OLD-FASHIONED PEACH BUTTER



Old-Fashioned Peach Butter image

ummm! You can taste the fuzz on the peach. Good served on biscuits, french toast or whatever suits your fancy.

Provided by Rita P

Categories     Fruit

Time 1h5m

Yield 8 half pints

Number Of Ingredients 2

2 quarts diced peeled peaches (very ripe)
4 cups sugar

Steps:

  • Place half of peaches into container of an electric blender; process until coarsely chopped.
  • Pour into a flat-bottomed kettle.
  • Repeat procedure with remaining peaches.
  • Stir in sugar.
  • Cook over medium low heat, stirring frequently 30 minutes or until mixture thickens.
  • Quickly ladle butter into hot sterilized jars, leaving 1/4 inch headspace.
  • Cover at once with metal lids and screw bands tight.
  • Process in boiling water bath 5 minutes.

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