The Pioneer Woman Tasty Kitchen
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Simple Peach Butter

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Got a bunch of not-so-perfect peaches? Make peach butter with this practically scorch-free oven method. Fruit butter is the less sweet cousin of jam, great not only toast but also with cheese or meats. Makes 12 half-pint jars.

Ingredients

  • 10 pounds Fresh Peaches, Approximately 25 Medium-sized Peaches, Or 16 Cups Crushed
  • 5 cups Sugar
  • 1 whole Lemon, Juiced

Preparation

Skin peaches by immersing them whole into boiling water for 1 minute. Remove them into a bowl of cool water. While the peaches are cooling, prepare in a large bowl 2 cups of water and the juice of 1 lemon. This will prevent the peaches from browning. Peel and pit the peaches, placing them in the lemon water.

In a large (10 quart) stainless steel pot, crush the pitted peaches 1 cup at a time using a potato masher. Keep track of the number of cups of peaches you crush in the event you need to adjust the proportions of sugar to fruit. I’ve read many recipes that call for a ratio of 1/2 cup sugar to 1 cup of crushed fruit. I’ve reduced the amount here as I prefer a fruitier tasting butter; feel free to make your own adjustments.

On medium heat, bring the crushed peaches to a boil being careful not to scorch them. Add the sugar and bring back to a boil. Preheat oven to 300 degrees. When the peach/sugar mixture comes to a boil, remove from heat and transfer 3/4 of the mixture to shallow baking dishes and place in the preheated oven. Stir the butter every 15 minutes. As it cooks down add the reserved peach/sugar mixture. When the butter mounds nicely in a spoon, it’s ready. This will take 1-1 1/2 hours depending on the moisture content of your peaches.

When the butter is at the correct consistency, hot-pack as instructed in my Old Fashioned Raspberry Jam recipe or bottle in sterilized glass containers. Once cooled, store in the refrigerator. Makes 12 half-pint jars.

4 Comments

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Avatar of muminbloom

muminbloom on 2.9.2011

Could I use frozen peaches? I have lots left over in the freezer from the summer and would like to make something other than smoothies with them :)

Avatar of cowgirlinthecity

cowgirlinthecity on 8.18.2010

This is a great recipe! I treated this as more of a jam and canned them using the hot water bath method and will store them in the pantry… hopefully it’ll work! :)

For pictures of my results: http://irishamy.blogspot.com/2010/08/in-which-i-realize-that-i-need-to.html

Avatar of nursesarah

nursesarah on 7.17.2010

Can you seal these jars using hot water bath canning methods and store them in the pantry or do they always need to go in the fridge?

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susan on 9.1.2009

where did you get your labels-i love them.. and the jam looks good!

3 Reviews

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robbanks on 12.17.2010

Turned out fantastic! I was going to give some away for Christmas, but it’s so good I made other jams so I could keep this for myself! I used hot water bath to can in August and they are still looking good on the shelf (what’s left) in December.

Avatar of cowgirlinthecity

cowgirlinthecity on 8.18.2010

Very yummy. I love the texture!

Avatar of feedthyself

feedthyself on 7.23.2010

Well Done!!

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