Peach Butter with Cardamom
Indulge in the luscious sweetness of summer with this Peach Butter with Cardamom recipe, a delightful spread that transforms ripe, juicy peaches into a velvety, fragrant treat. Infused with the warm, aromatic spice of cardamom and brightened by a touch of lemon juice, this homemade fruit butter is a perfect blend of sweetness and sophistication. Slow-cooked to perfection, it’s thick and silky, ideal for slathering on toast, spooning over yogurt, or pairing with pancakes. Ready in just a few simple steps, this recipe requires no peeling, letting the peach skins impart extra flavor and a gorgeous natural hue. Whether you’re preserving it in jars for a taste of sunshine year-round or enjoying it fresh, this peach butter is a versatile and elegant addition to your pantry. Perfect for breakfast spreads or baking, it’s an irresistible way to savor the season. Keywords: peach butter, cardamom, homemade fruit spread, easy peach recipe, preserving peaches, summer recipes, toast topping.
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Recipe Information
Ingredients
- 4 lbs ripe peaches
- 1.5 cups granulated sugar
- 1.5 tsp ground cardamom
- 2 tbsp lemon juice
- 0.25 cup water
Instructions
Wash the peaches thoroughly and remove their pits. There’s no need to peel them as the skins will cook down and add flavor and color.
Slice the peaches into quarters and place them in a large, heavy-bottomed pot along with the water.
Cook the peaches over medium heat, stirring occasionally, until they become soft and start releasing their juices. This should take about 15-20 minutes.
Use an immersion blender to puree the cooked peaches directly in the pot, or transfer the mixture to a countertop blender in batches and blend until smooth. Be careful with hot liquids.
Return the peach puree to the pot if you used a countertop blender. Stir in the sugar, lemon juice, and ground cardamom.
Cook the mixture over low heat, stirring frequently to prevent sticking or scorching, until it thickens and darkens. This can take up to 90 minutes. The peach butter is ready when it clings to a spoon and leaves a trail when you drag the spoon through it.
To test for doneness, place a small dollop of the peach butter on a cold plate. If no liquid seeps out around the edges, it’s ready.
Once the peach butter has thickened, remove it from the heat and let it cool slightly.
Transfer the peach butter to sterilized jars if preserving, or store in airtight containers in the refrigerator for up to 3 weeks or freeze for longer storage.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 482.0 g | 175% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 453.3 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 3511 mg | 75% | |
*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.
