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Homemade Old-Fashioned Peach Butter Recipe Easy for Canning and Freezing

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A simple, old-fashioned peach butter recipe perfect for canning and freezing, made with ripe peaches, sugar, and warm spices. Slow-cooked to a smooth, rich texture that captures the fresh-picked flavor of summer.

Ingredients

Scale
  • 4 pounds fresh peaches, peeled, pitted, and chopped
  • 1 to 1 ½ cups granulated sugar (200 to 300 g), adjust to taste
  • 1 large cinnamon stick (or 1 teaspoon ground cinnamon)
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ teaspoon ground cloves (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Wash and peel about 4 pounds of ripe peaches. To peel quickly, blanch peaches in boiling water for 30 seconds, then plunge into ice water. Pit and chop into roughly 1-inch pieces. (About 15 minutes)
  2. In a large heavy-bottomed pot, combine chopped peaches, 1 cup sugar, cinnamon stick, lemon juice, and ground cloves if using. Stir gently to combine.
  3. Place pot over medium-low heat and bring to a gentle simmer. Keep heat low so mixture bubbles softly, not boiling hard. Stir frequently, scraping the bottom to prevent sticking. Simmer for 45 to 60 minutes.
  4. As peaches soften and mixture thickens, mash some with a spoon or use an immersion blender for a smoother texture. The butter is ready when it coats the back of a spoon and holds its shape when spread.
  5. Remove cinnamon stick and stir in vanilla extract. Taste and adjust sugar or lemon juice as needed.
  6. For canning: Ladle hot peach butter into sterilized mason jars, leaving ¼-inch headspace. Wipe rims clean, apply lids and bands.
  7. Process jars in a boiling water bath for 10 minutes at sea level (add time for higher elevations). For freezing: Cool peach butter completely, then transfer to airtight freezer-safe containers, leaving room for expansion.

Notes

[‘Use ripe but firm peaches for best texture and flavor.’, ‘Keep heat low and stir frequently to prevent burning.’, ‘Adjust sugar after tasting near the end of cooking.’, ‘Lemon juice helps keep color bright and balances sweetness.’, ‘Peach butter thickens as it cools; stop cooking just before desired thickness.’, ‘If using frozen peaches, thaw and drain excess liquid before cooking.’, ‘For a spiced twist, add nutmeg or ginger.’, ‘For lower sugar, reduce sugar by half and add a splash of apple cider vinegar.’, ‘Add bourbon at the end for an adult-only version.’, ‘Peach butter can last up to 1 year canned unopened, 3 weeks refrigerated after opening, and 6 months frozen.’]

Nutrition

Keywords: peach butter, homemade peach butter, peach preserves, canning peach butter, freezing peach butter, old-fashioned peach butter, slow cooked peach butter, peach spread

Find it online: https://platebelle.com/homemade-old-fashioned-peach-butter-recipe-easy-for-canning-and-freezing/