How to make peach butter

Make peach butter for a special treat.

A multitude of culinary creations use peaches as an ingredient, but no kitchen would be complete without a Peach Butter recipe. Spiked with cinnamon, warmed by nutmeg, and as spreadable as the better-known Apple Butter, Peach Butter carries a tangy-sweet flavor worth having in the pantry. Whether you have bushels of fresh peaches from your own trees or local orchard, or a few from the grocery, you can make this traditional condiment and enjoy it all year long.

Things You'll Need

• Ripe peaches
• Sugar
• Cinnamon
• Nutmeg
• Sterilized jars
• Jar lids
• Jar rings

Instructions

1. Scald peaches, peel, remove pit. Add a small amount of water and cook until soft. Press pulp through sieve.

2. Measure pulp back into pan. Add 1/2 cup of sugar for every cup peach pulp, 1/2 teaspoon each cinnamon and nutmeg for every 3 cups pulp. Cook until thick and translucent, stirring frequently to prevent scorching.

3. Fill jars to within 1/2 inch of top. Wipe rim, put on lids and screw jar rings on firmly. Process in boiling water bath for 10 minutes.

4. Cool jars on rack. Check to make sure lids have sealed. Remove rings, wash and label jars and store in cool, dark place until used. Store in refrigerator after opening.

Tips & Warnings

• Use a crockpot to cook peach butter down to spreadable consistency. Simmer on low for 8+ hours, stirring occasionally.

• Omit spices for a flavor variation.

• Avoid eating the kernal inside the peach pit as it contains cyanide-producing compounds that can be hazardous to your health.

References

• Spiced Peach Butter / my kitchen addiction
• Peach
• "Kerr Home Canning and Freezing Book", 1975.