Go Back

Peach Butter Recipe

Peach butter made from whole fresh peaches, cooked down into a silky-smooth, deeply spiced spread. Blend peaches to a fully smooth puree, then simmer until thick enough to mound on a spoon without dripping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Course: Breakfast, Snack
Cuisine: American
Calories: 40
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 4 lb fresh peaches, peeled, pitted and chopped Peel, pit, and chop for fast blending and smooth texture.
Sugar and flavorings
  • 1.5 cup granulated sugar
  • 2 tbsp lemon juice Helps brighten flavor and supports thickening.
  • 1 tsp cinnamon
  • 0.25 tsp cardamom
  • 0.25 tsp allspice
  • 0.25 tsp salt Use a pinch (about 1/16–1/8 tsp) if you have kitchen scales.
  • 1 tsp vanilla extract Stir in at the end so the aroma stays prominent.

Equipment

  • 1 Dutch oven
  • 1 slow cooker

Method
 

Blend the peaches
  1. Blend the chopped peaches until completely smooth, stopping to scrape the blender as needed to remove any lumps.
  2. Let the blended puree sit for 2 minutes so any foam settles, which helps you keep the mixture from spattering while it cooks.
Cook the peach butter
  1. Combine peach puree, sugar, lemon juice, and cinnamon, cardamom, allspice, and salt in a heavy pot or slow cooker, then stir until the sugar looks fully dissolved.
  2. Stovetop option: cook uncovered over medium-low heat for 1.5-2 hours, stirring frequently, until very thick and reduced.
  3. Slow cooker option: cook uncovered on high for 4-6 hours, stirring occasionally, until the mixture is very thick and reduced.
  4. Stir in vanilla at the end, then taste and adjust spices until the flavor is deeply peachy and evenly spiced.
Jar and store
  1. Ladle the hot peach butter into sterilized jars, leaving appropriate headspace for your jars.
  2. Process jars for 10 minutes for shelf stability, or refrigerate up to 3 weeks if you do not process.

Notes

Pro tip: Peach butter is smoother and more intensely flavored than jam because all the fruit goes in—no straining—so fully blend the peaches before cooking and keep stirring to prevent scorching. For storage, refrigerate up to 3 weeks; freezing is not recommended because the texture may loosen after thawing. For a lower-sugar version, replace part of the granulated sugar with a sugar substitute made for preserves (use one labeled as cup-for-cup for thick spreads).