Best Peach Butter Recipe (Canning or Freezer)
Full of rich peach flavor and optional warm spices, our easy peach butter recipe is velvety smooth and exceptionally delicious. It's safe for canning or freezing, and can be made on the stovetop or in a crockpot. It's also low in added sugar and can be made without peeling the peaches if you wish!
Equipment
- Large non-reactive pot (at least 6-8 quart)
- OR a 6-8 quart crockpot or slow cooker
- Blender, or food processor (immersion blender preferred)
- Canning supplies including jars, lids, a canning pot, rack, jar lifter, etc.
- Cutting board, knife and measuring cups
Ingredients
- 4 pounds ripe yellow peaches, peeled and chopped (do NOT use white peaches if canning)
- 1/2 - 1 cup white cane sugar (sliding scale based on personal preference)
- 2 Tbsp bottled lemon juice (not fresh-squeezed if canning)
Optional Spices
- 1 - 2 tsp cinnamon
- 1/4 - 1/2 tsp ground ginger powder
- 1/8 tsp ground nutmeg or allspice
- NOTE: You can safely modify the seasonings or reduce the sugar, but DO NOT change the amount of peaches and lemon juice if canning
Instructions
Peel Peaches (Optional)
- Wash the peaches well, and cut a small shallow X in the bottom of each fruit.
- Bring a large pot of water to a boil, and quickly blanch the peaches in hot water for 1 minute. Work in batches as needed, and return the pot to a boil between batches.
- Carefully remove the peaches from the hot water using a large slotted spoon and immediately transfer them to an ice bath (bowl of ice water) for 60 seconds.
- Work in batches as needed, and return the pot to a boil between batches. The skins should now slip right off!
Prep
- Chop the peaches and remove the pits.
- Add the chopped peaches to a non-reactive mixing bowl and combine with sugar. Mix well, and let sit (macerate) for at least 30 minutes.
- You can also let the peach-sugar mixture sit for several hours or overnight in the fridge, which is especially helpful to soften and improve flavor of underripe peaches.
Stovetop Instructions
- In a large pot on the stovetop (or in a slow cooker), combine the peach and sugar mixture, lemon juice, and optional spices.
- Bring to a rolling boil, and then reduce to medium heat and simmer uncovered until the peaches have significantly softened and are falling apart (about 15 to 20 minutes). Stir regularly to prevent scorching.
- Next, use a blender, food processor, or food mill to process the mixture into a smooth peach puree. I find it's easiest to use an immersion blender (aka stick blender) right in the pot.
- Return the mixture to a light boil and then reduce to medium-low heat to gently simmer for another 30 to 45 minutes, until it reaches your desired consistency. During this time, the peach butter will reduce and thicken significantly. Remember it will thicken even more as it cools too!
- CAUTION: I partially cover the pot with the lid (about halfway on) to block hot sputters as it bubbles and cooks, but still allow steam to escape so the peach butter can reduce as desired.
- Stir regularly and thoroughly to ensure the sides and bottom don’t burn, especially as it gets thicker.
- Once the peach butter is cooked to your liking, proceed to canning or freezing instructions. Get your canning supplies ready while the peach butter is reducing on the stove, including pre-heating the water bath.
Crockpot or Slow Cooker Instructions
- Combine the peeled, chopped peaches, sugar, lemon juice, and spices in a 6-quart crock pot (or larger) and stir to combine.
- Initial Cook: Cook on high for 3 to 4 hours while covered (or 6 to 8 hours on low) until peaches are completely soft and juicy, stirring on occasion.
- Blend: Use an immersion blender or carefully transfer it into a regular blender or food processor to puree into a smooth texture.
- Final Cook: Let the puree continue to cook and reduce on low heat (uncovered or with lid propped open) for another 2 to 4 hours, until desired texture and thickness is achieved. Stir as needed to prevent scorching, especially on the bottom.
Canning Instructions
- Remove from heat, and transfer the still-hot peach butter into hot sterilized canning jars with the assistance of a clean canning funnel. Leave 1/4-inch of head space.
- Remove air bubbles as needed using a bubble remover or small knife. Use a clean damp paper towel to wipe the rims of the jars clean before adding lids
- Add sterilized canning lids and rings. Screw on the rings to finger-tight only, not overly tight.
- Use a jar lifter to carefully transfer the jars to your pre-heated water bath canning pot, cover with a lid. The jars should be covered by 2 inches of water. Add more boiling water if needed.
- Once the canner returns to a rolling boil, process for 15 minutes. (To adjust for altitude, process 20 minutes at 1000-6000 feet above sea level, and 25 minutes at 6000+ feet.)
- When the time is up, remove the lid and turn off the heat, but let the jars sit in the canner for another 5 minutes before carefully transferring them to a cooling rack. Leave jars undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.)
Freezing Tips
- Allow the peach butter to cool to lukewarm in the pot before transferring it into freezer-safe containers of choice. Date and label.
- Leave at least a half-inch to an inch of head space to allow for expansion as it freezes.
- Frozen peach butter will stay good in the freezer for about a year, though it’s best if used within 6 months.
- Defrost in the refrigerator overnight or for a few hours at room temperature.
Storage and Shelf Life
- Store canned, sealed jars in a cool dark location for 1 to 2 years – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year.
- Once open, homemade peach butter should stay good in the refrigerator for one to two months, possibly longer.
- Signs of spoilage include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled.
Tried this recipe?Let us know how it was!