Homemade Peach Butter
Rich, velvety homemade peach butter slow simmered with cinnamon and brown sugar, perfect for canning, gifting, or spreading on warm toast.
Why You Need This Peach Butter Recipe On Repeat
When peach season hits its peak, there is no better way to capture that flavor than turning bulk peaches into a jar of silky, spiced peach butter. Unlike jam, peach butter has no added pectin and no chunks. It is slow simmered until the fruit breaks down into a thick, spreadable, deeply caramelized preserve that tastes like peach pie in a jar. If you have ever wondered what to do with bulk peaches before they go soft on the counter, this is your answer.
This is one of the easiest homemade peach preserves you can make, and it requires nothing more exotic than a pot, a blender, and some patience. Whether you're new to canning white peaches or a seasoned home canner, this easy peach butter recipe will become a late summer tradition.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy-bottomed pot prevents scorching during the long simmer, and a reliable set of canning jars with new lids ensures a proper seal if you plan to store your peach butter on the shelf. These are the products that genuinely help this recipe shine:
Choosing The Best Canned Peaches For Butter
The single biggest factor in great peach butter is the fruit itself. Look for peaches that are fully ripe, fragrant, and slightly soft to the touch. Overripe peaches that are too soft to eat fresh are actually perfect here, since you're cooking and pureeing them anyway.
- Yellow peaches give a classic, bright peach flavor and golden color.
- White peaches are slightly sweeter and less acidic, so you may want to add an extra splash of lemon juice.
- Freestone varieties are easiest to pit by hand and save you time during prep.
Chef's Tip: Don't bother peeling peaches one by one with a knife. Blanch them in boiling water for 30 seconds, then transfer to an ice bath. The skins will slip right off with your fingers.
How To Use Peaches Without Wasting A Single One
This recipe is one of the best ways to preserve peaches when you've ended up with more than you can eat fresh. A single batch uses four pounds of fruit, which is a great use for a farmers market haul or a backyard tree that's overproducing. If you're searching for homemade peach preserve ideas beyond plain jam, peach butter offers a smoother texture and a more concentrated, almost toffee-like flavor thanks to the long simmer time.
The process is simple: cook the peaches down with sugar and lemon juice, blend until silky smooth, then continue simmering uncovered so excess moisture evaporates and the natural sugars caramelize. Patience really is the secret ingredient. Rushing the simmer with high heat can scorch the bottom of the pot, so low and slow is the way to go.
Ready to make it? Here is the full step-by-step recipe:
Homemade Peach Butter
Rich, velvety homemade peach butter slow simmered with cinnamon and brown sugar, perfect for canning, gifting, or spreading on warm toast.
Ingredients
- 4 lb ripe peaches, peeled, pitted, and chopped (white or yellow peaches both work)
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed, for deeper caramel flavor
- 3 tbsp lemon juice, freshly squeezed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg, freshly grated if possible
- 1/8 tsp ground cloves, optional, for warmth
- 1/4 tsp salt, fine sea salt
Instruction
Peel, pit, and chop the peaches into rough chunks, then add them to a large heavy-bottomed pot.
Add the granulated sugar, brown sugar, and lemon juice to the pot and stir to combine.
Cook over medium heat, stirring occasionally, until the peaches soften and release their juices, about 15 minutes.
Working in batches if needed, puree the mixture with an immersion blender or in a regular blender until smooth.
Return the puree to the pot and stir in the cinnamon, nutmeg, cloves, and salt.
Simmer uncovered over low to medium-low heat, stirring frequently to prevent scorching, until thick and glossy, 60 to 75 minutes. The butter is ready when a spoonful holds its shape on a cold plate without weeping liquid.
Ladle the hot peach butter into clean, sterilized jars, leaving 1/4 inch of headspace.
Process in a boiling water bath for 10 minutes if canning for shelf storage, or simply cool and refrigerate for immediate use.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Immersion blender or regular blender
- Canning jars with lids
- Ladle and wide-mouth funnel
- Candy or instant-read thermometer (optional)
Notes
Canning, Storing, And Serving Your Peach Butter
If you want jars that last on the pantry shelf, a proper water bath canning session is worth the extra 20 minutes. Sterilize your jars first, fill them while the peach butter is still hot, and process in boiling water to create a vacuum seal. If canning feels like too much for now, simply cool the butter and store it in the refrigerator, where it will keep beautifully for a few weeks.
This peach butter is wonderful stirred into warm oatmeal, swirled into yogurt, spread thick on buttered toast, or spooned over a wedge of baked brie. It also makes a thoughtful homemade gift when paired with a cute label and a ribbon around the jar lid.
Chef's Tip: For an extra layer of flavor, swap a tablespoon of the lemon juice for bourbon or vanilla bean paste once the butter has finished cooking.
Frequently Asked Peach Butter Questions
Whether this is your first attempt at canning white peaches or your tenth summer making this easy peach butter recipe, a few questions tend to come up every year. We've answered the most common ones below so your batch turns out perfectly thick, glossy, and ready to spread.
