Fresh peaches, softened, pureed and stewed for a fruit spread that is summer in a jar.
Peach Butter
When it comes to preserved fruit, I am generally much more of a jam or preserve gal, because while butters are usually pureed and have a smooth texture, I rather enjoy the presence of some chunks of fruit, so I guess it's a texture thing for me.My Mama never canned, well anything, not that I can recall at least, so I never knew much about the subject and had little interest. Since starting a blog about food however, I've certainly seen a lot and as "butters" go, apple butters are featured all over the place with bloggers in the fall.
It never really appealed much to me though, because while I love apples, I like them fresh mostly, or in a cake or pie, or maybe even as a side dish as skillet fried apples, all of which while cooked, retain the texture of the apple. Peach butter did have me curious though, and turns out it really concentrates and highlights the flavor of the fresh peaches. It's worth having a few jars to enjoy in the middle of winter!
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step by step pictures below. Here's how I made my peach butter.
Peel, pit and cut peaches into chunks. I use a soft skin fruit peeler {affil link} to make the job easy! You'll need 5 cups of chopped peaches.
Place into a saucepan with water and cook until softened. Transfer carefully to a food processor and pulse until pureed. Pour back to the saucepan and add strips of lemon rind and sugar. The amount of sugar used here is based on a ratio required for canning. Peach butter can be refrigerated for up to 3 weeks, or frozen for up to a year, so if you intend to that, instead of canning, you can reduce the sugar as desired, to taste.
For a more smooth and silky "buttery" texture, you'll need to press the puree through a mesh strainer before returning to pan to thicken, or use a high speed blender like a Vitamix.Bring mixture up to a boil, then reduce heat and simmer until mixture thickens and rounds up on a spoon. This process usually will take about an hour or more on a simmer. Remove lemon rind with a spoon and ladle hot peach butter into washed and sterilized jars leaving 1/4 inch headspace. Push out any air bubbles, top with two piece lid and rings, tighten and process in boiling water bath 10 minutes. Refrigerate any jars that do not seal.
Dig in and enjoy with your biscuits, toast, pancakes, waffles and french toast, in a sauce, or spooned over ice cream.
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Recipe: Peach Butter
©From the Kitchen of Deep South Dish
Ingredients
Instructions
- 5 cups peeled, pitted and chopped peaches
- 1/4 cup water
- Rind of one lemon, sliced
- 2 cups granulated sugar
Place peaches into a saucepan with the water and cook until soft. Pulse in a food processor until pureed. Carefully transfer back to the saucepan and add the lemon rind and sugar. Bring to a boil, reduce heat and simmer until mixture thickens and rounds up on a spoon, about 1 to 1-1/2 hours.
Remove lemon rind with a spoon and ladle peach butter into washed and sterilized jars leaving 1/4 inch headspace. Push out any air bubbles, top with two piece lid and rings, tighten and process in boiling water bath 10 minutes. Refrigerate any jars that do not seal.
Cook's Notes: Peach butter may also be refrigerated for 2-3 weeks or frozen for up to a year if you prefer not to process. Makes about 4 half pints. Good on biscuits, toast, pancakes, waffles and french toast, in a sauce, or spooned over ice cream. For a more smooth and silky texture, press the puree through a mesh strainer before returning to pan to thicken, or use a high speed blender, such as a Vitamix.
Important Note: I am not a professional canner. Please consult a professional canning resource for guidance such as The National Center for Home Food Preservation, a primary source for current research-based recommendations for most methods of home food preservation.
Source: http://deepsouthdish.com
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