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Peach Butter
If you’ve had apple butter, then you know what peach butter is probably gonna be like. It’s not a jelly. It’s not a jam. It’ not a preserve. It’s not a conserve. It’s peach butter.
It is made with the entire fruit, except for the pit. It is reduced to a thick, sweet, gelatinous spread.
I do all sorts of wonderful things with peach butter. It is fabulous on biscuits, toast, english muffins, rolls and waffles. It makes a mean BBQ sauce. It glazes duck or pork tenderloin into a caramelized, savory, sweet experience.
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| Servings |
| 1batch |
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- about 100 peacheswashed
- 7-8cups cane sugarmore to taste
- 1/4cup lemon juice
Wash peaches, remove pits & place in large pot with heavy bottom. Use your hands to mash all the peach halves into peach mush. Cook over medium to medium-high. Bring to a simmer. Add sugar to taste and lemon juice if desired. Bring to a simmer & when it begins to bubble, turn the heat down. Peaches need to be simmered pretty low so they don’t burn and stick and scorch. Stir often to prevent sticking. Use an immersion blender to puree this into peach-sauce.
Keep it simmering. Skim off any foam and simmer until the peach butter reaches the gelling point. Remove the peach butter from the heat and grab some hot sanitized jars.
Ladle the hot liquid into hot jars. Adjust 2 piece rings/lids & process (1/2 pints or pints) in a hot water bath for 10 mintues.
Disclaimer: Always follow directions specific to your equipment and elevation for canning. Dispose of any home canned goods that show signs of spoilage which can include: bulging lids, leaking, corrosion, cloudy, mushy, moldy foods or disagreeable odors.