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Capture the taste of summer in a jar with this simple, smooth, and irresistibly sweet peach butter. It’s perfect for spreading, stirring, drizzling, and gifting!

Ingredients:

8 cups peeled, pitted, and chopped peaches (about 4 lbs fresh peaches)
4 cups granulated sugar
Optional: 1–2 tsp cinnamon, 1 tsp lemon juice, or a dash of vanilla for extra flavor

This 2:1 fruit-to-sugar ratio is easy to scale up or down depending on your harvest!

Equipment:

Large heavy-bottomed pot or Dutch oven
Immersion blender or regular blender
Canning jars with lids and bands
Water bath canner(Comes with a starter kit!) or pot
Jar funnel
Jar lifter
Clean towels

Instructions:

1. Prepare Your Peaches

Wash, peel, pit, and roughly chop the peaches.
You can blanch them for 30–60 seconds in boiling water, then plunge into an ice bath to easily slip the skins off.
Measure out 8 cups of chopped fruit.

2. Cook Down the Fruit

In a large heavy-bottomed pot or Dutch oven, add your peaches and begin cooking over medium heat.
As the fruit softens, use an immersion blender (or transfer in batches to a blender) to puree the mixture to your desired smoothness.
Stir in the sugar and any optional add-ins like cinnamon or lemon juice.
Peach butter can burn easily due to its natural sugars—especially as it thickens. Stir regularly and don’t walk away from the pot during cooking.
- If you accidentally scorch the bottom: Don’t scrape the bottom of the pot (you’ll mix in the burnt flavor).
- If the rest of the peach butter doesn’t taste burnt, carefully transfer it to a clean pot and keep cooking from there.
- A little attention goes a long way to keeping your peach butter smooth and delicious!
Continue to simmer uncovered over low to medium heat, stirring often, for 1 to 2 hours, or until the mixture is thick and spreadable. You’ll know it’s ready when:
- A spoon pulled through the mixture leaves a trail
- A small dollop placed on a cold plate doesn’t weep liquid

3. Prepare for Canning

While your peach butter finishes cooking, sterilize your jars and keep them warm. Heat lids and rings in hot (not boiling) water.
Set up your water bath canner and bring water to a boil.

4. Fill the Jars

Ladle the hot peach butter into warm, sterilized half-pint or pint jars, leaving ¼ inch headspace.
Wipe the rims with a clean damp cloth, apply the lids, and screw bands on to fingertip-tight.

5. Water Bath Process

Place jars into the boiling water bath canner. Make sure they are covered by at least 1 inch of water.
Process for 10 minutes (adjusting for altitude if necessary).
Once finished, remove jars and let them cool undisturbed for 12–24 hours.

Storage:

Check seals after cooling. Sealed jars can be stored in a cool, dark place for up to 12 months. Refrigerate after opening.

Uses for Peach Butter:

Slathered on warm biscuits or toast
Stirred into tea for a sweet peach twist
Paired with sharp cheese or baked brie
Mixed with mustard or hot sauce for a flavorful glaze
As a base for summer vinaigrettes
Spooned over pancakes, ice cream, or yogurt

We’d love to hear if you give it a try—let us know how you use your peach butter!