This easy peach butter recipe calls for just three ingredients -- fresh peaches, water and sugar. My mother never used spices in her peach butter or peach pie
, saying they "took away" from the fresh-fruit flavor and I have to agree.
Fruit butters can be made in a slow cooker and peeling isn't necessary. The volume easily can be increased -- 5 large peaches make 1 pint of butter. See this discussion
of the difference between fruit butters, conserves, jams, jellies, marmalades and preserves.
For more about fruit butters, click here
View this larger image
of peach butter.
Makes 1 pint Peach Butter
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour, 5 minutes
- 5 large peaches, washed and pitted (no need to peel)
- 1/2 cup water
- 1 cup sugar
In a large saucepan, place peaches and water. Bring to a boil. Return to a simmer and cook until peaches are soft, about 20 minutes. Run the peaches through a food mill
or a sieve and discard the skins. Add sugar to pulp and mix well. Now reduce the pulp by one of the following methods.
Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down.
Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.
Stovetop: Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Oven: Heat oven to 250 degrees. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Place hot butter in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.
If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year.
Note: Before attempting a home canning project, read what the Ball canning jars company has to say about it.