Peach Butter

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Peach Butter

4 to 4 1/2 pounds peaches
4 cups Sugar

Wash and blanch peaches. Put peaches in cold water. Peel, pit and slice peaches. Combine peaches and some water (not enough to cover) and simmer until peaches are soft. Puree using a blender until smooth, but not liquid. Measure 2 quarts of puree. I had 2 1/2 quarts, so I adjusted the sugar a little. Combine sugar and puree in large pan and cook on low until thick enough to round up on a spoon. Stir frequently to keep it from sticking to the bottom. Ladle hot butter into jars, put on lids and rings and process in hot water bath for 10 minutes.


I used a slotted spoon to take the peaches from the pan to the blender to reduce the amount of liquid in hopes it would help thicken the mix. I think it is a thick as its going to get for me! I don't have anything to compare it to.
Good luck and happy canning!

Tabby
 
I'm doing it on the stove, right now. I've been cooking the butter for about 50 mins. now and it does seem to be getting thicker although it's also turning darker. So far, no scalding. Before blending my peaches, I drained off all the water I could. By the way, I know it says to add enough water so the peaches don't stick but if you're using juicy peaches and cook them slow stirring frequently, you really don't need to add any water at all. They make plenty of their own!

Canned 2 bushel baby golds today with the help of my mom--got 44 quart!
 
lovesigh.gif
Im so jealous
 
Last edited:
The recipe doesn't call for pectin. If you use pectin you will mess it up.

I made mine and it turned out great but I added some cinnamon and ground cloves to mine, and it taste OOOHHHHHH! so good.


ETA: If you have a recipe that calls for pectin and you see that you don't have any pectin, use 1 peeled, cored, chopped fine apple for every 4 cups of fruit (the apple contains pectin, naturally). This is what I use for all mine that calls for pectin.
 
Last edited by a moderator:
ETA: If you have a recipe that calls for pectin and you see that you don't have any pectin, use 1 peeled, cored, chopped fine apple for every 4 cups of fruit (the apple contains pectin, naturally). This is what I use for all mine that calls for pectin.

How interesting! We have been wondering what you could use (naturally) in place of pectin. I will have to make a note of that.

I wish I'd thought to add cinnamon and cloves to my peach butter. I think that might give it a nice touch. Oh well, it's done and sealed now! It did seem to get nice and fairly thick. I simmered it for about 2 hours! Also, doesn't jelly normally get a little thicker when you can it? I have always frozen mine in the past so I'm not sure about this...​
 
I made some spiced peach butter. I just added a teaspoon of ginger and a teaspoon of nutmeg to mine. Yummy! I am going to make more soon.
 

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