Peach Honey Vanilla Butter Recipes

VANILLA HONEY PEACH BUTTER

Steps:

• In a larger pot combine peaches and the water. Bring to a boil and reduce heat. Cover and simmer for 10 - 15 minutes or until peaches are tender. Remove from heat and cool slightly. Use a blender or food processor to puree the peach mixture, in batches, until smooth. Return peach puree to the same pot. Add sugar, honey, vanilla bean seeds, and an empty vanilla pod. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer uncovered for about 60 minutes or until the mixture is thick and mounds on a spoon, stirring often. Take out vanilla pods. Ladle hot peach butter into hot, sterilized half-pint canning jars, leaving a 1/4 inch headspace. Wipe jar rims, and adjust lids. Process filled jars in a boiling water canner for 5 minutes. Make sure to start timing when water returns to boiling. Remove jars from the canner, and cool on wire racks.

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

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.

PEACH-HONEY BUTTER

Steps:

• In large pot combine peaches and water. Bring to a boil, reduce heat and simmer covered for 10-15 minutes. Or until peaches are tender. Remove from heat. Cool slightly.
• Use a blender or processer to purée peaches in batches, until smooth. Return pureed peaches to pot, add sugar and honey. Bring to a boil, stirring until sugar is dissolved. Reduce heat, simmer uncovered, stiring often. Cook for about 10 minutes or until mixture is thick and mounds on spoon.
• Ladle into hot sterlized 8 oz jars, leaving 1/4" headspace. Wipe rims and add lids.
• Process jars in water bath for your recommend altitude.

PEACH HONEY

Steps:

• Puree the peaches and honey in a food processor for three minutes until smooth. The peach honey will keep in the refrigerator for about a week.