Raspberry Peach Butter
Capture the essence of summer with this luscious Raspberry Peach Butter, a delightfully fruity spread that combines the sweet, sun-ripened flavors of fresh peaches and vibrant raspberries. Perfectly balanced with a hint of lemon juice and a touch of vanilla, this preserve is slow-cooked to a silky, buttery consistency that elevates everything from morning toast to gourmet desserts. With only a handful of simple ingredients and an hour of simmering, this small-batch recipe yields a spread bursting with natural sweetness and irresistible tang. Store it in jars for up to three weeks, or freeze for a taste of summer all year long. Whether dolloped onto pancakes, spread on biscuits, or swirled into yogurt, Raspberry Peach Butter is a versatile treat that's as beautiful as it is delicious.
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Recipe Information
Ingredients
- 4 cups (peeled, pitted, and diced) Fresh peaches
- 2 cups Fresh raspberries
- 1 cup Granulated sugar
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
Instructions
Step 1: Prepare the peaches by peeling, pitting, and dicing them into small chunks. Measure 4 cups of diced peaches.
Step 2: In a large, heavy-bottomed saucepan, combine the diced peaches and raspberries.
Step 3: Add the granulated sugar and lemon juice to the pan. Stir to combine and let the mixture sit for 10 minutes to allow the fruit to release its juices.
Step 4: Place the saucepan over medium heat. Cook the mixture, stirring frequently, until the fruit begins to break down and soften, about 15–20 minutes.
Step 5: Use an immersion blender to puree the fruit mixture until smooth. Alternatively, carefully transfer the mixture to a countertop blender, blend until smooth, and return it to the saucepan.
Step 6: Reduce the heat to low and cook the fruit puree, stirring often to prevent sticking, until it thickens to a spreadable, buttery consistency. This will take about 60–75 minutes. The mixture should mound up on a spoon without running off easily.
Step 7: Once thickened, stir in the vanilla extract. Taste the butter and adjust sweetness or acidity if needed by adding more sugar or a splash of lemon juice.
Step 8: Remove the saucepan from heat and let the raspberry peach butter cool slightly.
Step 9: Transfer the butter into sterilized jars for storage. Seal tightly and refrigerate for up to 3 weeks or freeze for longer storage.
Step 10: Serve your Raspberry Peach Butter on toast, pancakes, biscuits, or as a versatile topping for desserts.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3 mg | 0% | |
| Total Carbohydrate | 327.2 g | 119% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 292.1 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2221 mg | 47% | |
*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.
