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Peach Butter

Peach butter is a silky-smooth, deeply concentrated spread made by simmering pureed peaches until thick and spoon-holding. This homemade peach butter has an amber glow with warm cinnamon depth—ideal for thick toast or spooning into yogurt.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 3 half-pint jars
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 6 cup fresh peaches Peeled and diced.
Sweeteners
  • 0.5 cup granulated sugar Or to taste.
  • 0.25 cup brown sugar Packed.
Flavorings
  • 1 tbsp lemon juice Fresh for best brightness.
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp vanilla extract

Equipment

  • 1 large saucepan
  • 1 immersion blender

Method
 

Cook the peaches
  1. Combine diced peaches, granulated sugar, brown sugar, and lemon juice in a large saucepan over medium heat. Stir until the sugar dissolves and bring to a gentle simmer.
  2. Cook for 15 minutes over medium heat, stirring often, until the peaches are very soft and beginning to break down. You should be able to mash them easily with a spoon.
Blend until smooth
  1. Puree the mixture until completely smooth using an immersion blender (or transfer to a blender). Blend thoroughly so there are no visible peach bits.
Simmer into thick butter
  1. Return the puree to the saucepan and add cinnamon, nutmeg, and vanilla extract. Stir until the spices are evenly dispersed.
  2. Simmer over low heat for 40 to 50 minutes, stirring frequently, until the butter is very thick and holds its shape on a spoon. The surface should look glossy and paste-like as it thickens.
Jar and store
  1. Ladle the hot peach butter into sterilized jars, leaving appropriate headspace. Wipe rims clean and seal with lids.
  2. Refrigerate for up to 3 weeks, or process jars in a water bath for 10 minutes for shelf stability. Let jars cool fully before checking seals.

Notes

For the thickest texture, simmer until the butter pulls away from the spoon in slow, sticky ribbons. Refrigerate sealed jars up to 3 weeks; for longer storage, water-bath process as directed (freeze not recommended because the texture can loosen on thaw). For a less-sweet version, reduce granulated sugar to taste—cinnamon will still give the warm spiced depth.