Peach and Apricot Butter
Capture the essence of summer with this luscious Peach and Apricot Butter, a silky-smooth fruit spread brimming with the natural sweetness of ripe peaches and apricots. This recipe blends the vibrant flavors of stone fruits with a hint of lemon juice and optional cinnamon for a subtle spice, creating a versatile preserve that's perfect for slathering on toast, swirling into yogurt, or glazing baked goods. With just a handful of ingredients and straightforward steps—like blanching to effortlessly peel peaches and simmering for a thick, caramelized consistency—this homemade fruit butter is as satisfying to make as it is to enjoy. Plus, it’s fridge-friendly or can be canned for longer storage, making it the ideal spread to savor all year long!
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Recipe Information
Ingredients
- 4 large ripe peaches
- 6 medium ripe apricots
- 0.75 cups granulated sugar
- 2 tablespoons lemon juice
- 0.5 cups water
- 0.5 teaspoons ground cinnamon (optional)
Instructions
Prepare the peaches by peeling them: bring a pot of water to a boil, score the bottom of each peach with an 'X', and blanch for 30 seconds. Transfer to an ice bath, then gently peel the skin off.
Halve and pit the peaches and apricots, then chop them into small chunks.
In a large, heavy-bottomed saucepan, combine the chopped peaches, apricots, water, and lemon juice. Stir to mix.
Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for about 15 minutes, or until the fruit has softened and broken down.
Use an immersion blender or transfer the mixture to a blender (in batches, if needed) to puree until smooth. Be cautious of the hot liquid when blending.
Return the mixture to the saucepan, and stir in the granulated sugar and ground cinnamon, if using.
Cook over low heat, stirring frequently, for 40-45 minutes, or until the mixture has thickened and darkened in color. To test for doneness, a spoonful of butter should hold its shape on a plate without running.
Remove the butter from the heat and let it cool slightly before transferring to sterilized jars. Seal with lids and let cool completely.
Store the jars in the refrigerator for up to 3 weeks or process in a water bath for longer storage.
Nutrition Facts
Calories |
957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6 mg | 0% | |
| Total Carbohydrate | 245.0 g | 89% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 228.9 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1910 mg | 41% | |
*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.
