Baking in the summer and fall just feels different to me. It is something I look forward to most about each season. I love incorporating seasonal flavors, so naturally I was inclined to use peaches! I came across a recipe for Peach Butter and I knew I had to try it. Imagine this as Apple Butter’s summertime counterpart.
20-24 peaches, peeled and pitted (roughly 8 cups of purée)
1 cup brown sugar
1 1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
Place pitted and peeled peaches into a food processor or blender, and blend until you have a purée. Pour purée into a large pot and add both sugars. Heat to boil on medium high heat and boil until the purée has thickened and reduced by 1/3. Continuously stir while purée is cooking to avoid scorching. Note: my butter never really reduced, but it did thicken. I cooked it for just over 20 minutes. All extra cooking time will do is thicken your butter, so don’t worry if yours does not reduce very well either.
After the peach butter has thickened, remove the pot from the heat, add spices, and mix until combined. Spoon butter into prepared jars until 1/4 inch from the top. Wipe mouths of jars clean and place lids on. If you want your Peach Butter to be shelf stable, you must process the jars in a water bath. Otherwise, keep jars in refrigerator.
I made roughly 4 pints with 20 peaches and just less than 8 cups of purée.
Ways to enjoy your Peach Butter:
– For breakfast slathered on a warm buttermilk biscuit…
– Mixed into some vanilla ice cream….
– As a glaze on pork chops or salmon…
The options are endless! Hope you enjoy this sweet taste of summertime.