Description
A smooth homemade Peach Butter made with ripe peaches, cinnamon, lemon juice, and simple water bath canning steps for refrigerator or pantry storage.
Ingredients
Scale
- 2 pounds fresh ripe peaches
- 1/2 cup water
- 1/2 tablespoon ground cinnamon
- Juice of 1/2 lemon
- Optional: up to 1 cup sugar, for sweeter peach butter
Instructions
- Wash three half-pint jars, lids, and rings in hot soapy water, then check the jar rims for chips or cracks.
- Place the empty jars in a water bath canner or deep stockpot, cover them with water by 1 to 2 inches, cover the pot, and heat the water while you prepare the peaches.
- Bring a large pot of water to a rolling boil and cut a small X into the bottom of each peach.
- Lower the peaches into the boiling water for 60 seconds.
- Transfer the peaches to a bowl of ice water for 60 seconds, then remove them to a clean bowl.
- Slip the skins from the peaches, cut each peach in half, remove the pits, and chop the fruit into small pieces.
- Add the chopped peaches, water, lemon juice, and cinnamon to a large pot.
- Bring the mixture to a boil, then simmer over medium heat for 15 to 20 minutes, stirring occasionally, until the peaches soften.
- Blend the peach mixture with an immersion blender until smooth, or mash it well with a potato masher.
- Cook over medium-low heat for 35 to 50 minutes, stirring often, until the peach butter thickens and looks glossy.
- Ladle the hot peach butter into jars, leaving 1/4 inch headspace.
- Wipe the jar rims clean, add lids, and screw bands on finger tight.
- Place the filled jars in the canner so water covers the tops by 1 inch.
- Return the water to a simmer and process half-pint jars for 15 minutes at 0 to 1,000 feet, 20 minutes at 1,001 to 6,000 feet, or 25 minutes above 6,000 feet.
- Remove jars with a jar lifter and place them on a towel-covered surface for 24 hours.
- Check seals, refrigerate any unsealed jars, remove rings from sealed jars, wipe the jars, and store them in a cool, dry place.
Notes
- Recipe yields 3 half-pint jars, or about 48 one-tablespoon servings.
- For a sweeter peach butter, add sugar gradually, up to 1 cup, after the peaches soften.
- Peach butter thickens more as it cools, so stop cooking when it looks slightly looser than the final texture you want.
- Once opened, refrigerate the jar and use it within 2 weeks.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Preserves
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 8
- Sugar: 2
- Sodium: 3
- Fat: 0.1
- Saturated Fat: 0
- Unsaturated Fat: 0.03
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0.3
- Protein: 0.2
- Cholesterol: 0