Old Fashioned Peach Butter
Capture the essence of summer with this Old Fashioned Peach Butter, a silky-smooth spread bursting with the natural sweetness of ripe peaches and warm hints of cinnamon and nutmeg. Made with just five simple ingredients, including fresh lemon juice to brighten the flavors, this timeless recipe transforms juicy peaches into a luxurious and luscious preserve. Slow-cooked to perfection over several hours, the mixture thickens to a velvety consistency, perfect for slathering on warm biscuits, toast, or even as a topping for yogurt or ice cream. With its rich golden hue and classic homemade taste, this peach butter is a must-try for those who cherish old-fashioned canning traditions and seasonal fruit at its peak. Whether you're savoring it fresh or preserving it for later, this recipe is a delightful way to enjoy summer's bounty year-round.
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Recipe Information
Ingredients
- 5 pounds Fresh peaches
- 2 cups Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons Fresh lemon juice
Instructions
Start by washing the peaches thoroughly under running water and pat them dry with a clean kitchen towel.
Peel the peaches by blanching them: bring a large pot of water to a boil and prepare an ice water bath. Score a small 'X' on the bottom of each peach. Drop the peaches into the boiling water for 30 seconds, then transfer them immediately to the ice bath. Once cooled, peel off the skins.
Slice the peaches in half to remove the pits, then cut them into small chunks.
In a large heavy-bottomed pot, combine the peach chunks, granulated sugar, ground cinnamon, ground nutmeg, and fresh lemon juice.
Cook the mixture over medium heat, stirring frequently, until the sugar begins to dissolve and the peaches release their juices, about 10 minutes.
Reduce the heat to low and simmer the mixture, stirring occasionally to prevent sticking or burning. Allow it to cook for about 2–3 hours, or until the peaches have completely broken down and the mixture thickens to a spreadable consistency.
Use an immersion blender or transfer the mixture to a blender (in batches if necessary) to puree until smooth. Be cautious with hot liquids during this step.
Return the puree to the pot and simmer for an additional 10–15 minutes, stirring frequently, until the peach butter reaches your desired thickness.
To test the consistency, spoon a small amount onto a plate and let it cool. If it holds its shape without spreading too much, it is ready.
Transfer the hot peach butter into sterilized jars, leaving about 1/4 inch of headspace. Seal with lids and process in a water bath canner for 10 minutes to ensure safe preservation, or allow the jars to cool completely for immediate use. Refrigerate any unprocessed jars.
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1 mg | 0% | |
| Total Carbohydrate | 631.2 g | 230% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 591.3 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 4353 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
