Peach Honey Butter Recipes

PEACH-HONEY-VANILLA BUTTER

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.

PEACH HONEY BUTTER RECIPE

Steps:

• Measure the lemon juice into a large 8 cup glass measuring bowl or a large bowl.
• Peel, pit and chop the peaches. As you chop the peaches put them into the large glass measuring cup with the lemon juice. Toss the pieces each time you add more chopped peaches. This will prevent the peaches from browning.
• Place the chopped peach into at least 8 quart pot and add the water. Heat the peaches over medium heat until boiling. Once boiling reduce the heat, cover the pot and simmer until the peaches are very soft.
• Remove the pot from the heat and allow to cool slightly. Puree the softened peaches in batches in a blender or use a stick blender directly in the pot until smooth.
• Return the peach puree to the 8 quart pot. Add the sugar and honey to the pot.
• Cook at a low boil over medium heat, occasionally stirring to prevent scorching until the pureed peaches have thickened and reduced by about half. The peach butter is done when it will mound on a spoon like applesauce .(see notes)
• Remove the pot from the stove and fill prepared half pint or pint size canning jars leaving a 1/2 inch headspace.
• Wipe the jar rims with a damp paper towel. Place a flat lid on the jar. Screw a band on until just finger tight. Place the filled jar into a boiling water canner, Repeat with the remaining jars,
• Hot water bath for 10 minutes, adjusting for altitude if needed.
• Turn off the heat, remove the lid and let the jars stand in the hot water for 5 minutes. Remove the jars from the canner and place on a soft towel on the counter to cool before storing.
• Makes 6 half pints of Peach Honey Butter.

PEACH HONEY BUTTER

Steps:

• Drain peaches of all liquid & place in a lrg bowl.
• Add butter, cinnamon, nutmeg & honey.
• Mash to chunky applesauce consistency & chill for 2 hrs b4 serving. (I personally favor a smoother blend of this mix using my immersion blender vs a coarse mash).
• NOTE: Use w/English muffins, biscuits, scones, bagels, French toast, pancakes, waffles or whatever your imagination envisions.

OLD-FASHIONED PEACH BUTTER

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.

HONEY PEACH COBBLER

Steps:

• Place two peach halves in each of two ungreased 8-oz. custard cups. Sprinkle with cinnamon. Drizzle with honey and dot with butter. In a bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until crumbly. Gradually add milk, tossing with a fork until mixture forms a ball. Drop by teaspoonfuls over peaches. Bake at 425° for 15-17 minutes or until golden brown. Serve with ice cream.

PEACH BUTTER

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.

PEACH BUTTER

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.