Peach Butter

You may be familiar with this recipe’s better-known cousin, apple butter, all well and good. But here’s the truth of the matter: Nothing captures the essence of late summer more than this sweet-tart preserve. It cooks down to a silky brown purée, but tastes only of sunshine and nectar.


8 pounds fresh, ripe peaches
2-2/3 cup granulated sugar
1/2 cup freshly squeezed orange juice
4 cinnamon sticks
1/2 teaspoon kosher or sea salt


Using a sharp knife, score each peach with a shallow X shape on the bottom. Fill a large pot (at least 5 quarts) with water and bring to a boil over high heat. Add peaches and boil until skins loosen, about 1 minute. Remove peaches from water with a slotted spoon and run under cold water to stop cooking. The peaches should now slip easily out of their skins. Discard skins.

Using a knife or your hands, break peaches up into large pieces and put in a 6-quart slow cooker. Add sugar, orange juice, cinnamon sticks, and salt and stir. Set heat to high and cover; cook until mixture is simmering, 1 to 1-½ hours. Reduce heat to low and leave lid slightly ajar. Cook until peach butter is thick and mahogany-colored, 7 to 9 hours. Pour into sterilized jars and process for 10 minutes in a boiling-water bath.

Cooking & Recipes


about 6 cups (3 pints)

Preparation Time: 

25 minutes

Start to Finish Time: 

8-10 hours

Preparation Method


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How does peach butter get

How does peach butter get stored? Can it be shelved or must it be kept in refrigerator?i find it quite surprising that one usually doesn't see storing/shelving instructions following recipes.especially when it's fun to do,time consuming work,and a shame to see it all go to waste if stored improperly.

I have made peach butter many

I have made peach butter many times throughout my life, and have always stored the jars in the pantry. Occasionally one will spoil, and I attribute that to my own carelessness ! ( Perhaps not wiping the rim well enough before processing . . . or what ever else my 'oops' was. ) Once you open the jar, refrigerate, like you would any other fruit butter.
I prefer peach butter to any other kind, though apricot is a close second ! It's a long slow process, but well worth the effort !
Good luck !

Thanks for posting this,

Thanks for posting this, Deeda. Our mouths are watering thinking about apricot butter. Yum.