Peach Butter

Photo Credit
Rimma Bondarenko/shutterstock
about 6 cups (3 pints)
Preparation Method
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Nothing captures the essence of late summer more than this sweet-tart peach butter. Easily made in a slow cooker, this will quickly become one of your go-to peach preservation techniques. The fresh peaches cook down to a silky brown purée—tasting only of sunshine and nectar.

You may be familiar with this recipe’s better-known cousin, apple butter, which is all well and good. But here’s the truth of the matter: peach butter may just be even better.

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
  1. 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. 
  2. Add peaches and boil until skins loosen, about 1 minute. Remove peaches from the 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.
  3. Using a knife or your hands, break peaches up into large pieces and put them in a 6-quart slow cooker. 
  4. Add sugar, orange juice, cinnamon sticks, and salt and stir. 
  5. Set heat to high and cover; cook until mixture is simmering, 1 to 1-1/2 hours. Reduce heat to low and leave the lid slightly ajar. 
  6. Cook until peach butter is thick and mahogany-colored, 7 to 9 hours. 
  7. Pour into sterilized jars and process for 10 minutes in a boiling-water bath.
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Janet Selle

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