The Sweet Smell of Summer
I still remember my first bite of peach butter. Warm toast, golden light, and that sticky-sweet spread melting into every crevice. The scent of ripe peaches filled the kitchen like sunshine in a jar. Ever wondered how to capture summer in a spoonful? This recipe does it. One taste, and you’ll crave it on biscuits, yogurt, or even grilled chicken.My First Peach Butter Fiasco
My first batch was… lumpy. I skipped the food mill, thinking I could mash peaches by hand. Wrong. The strings clung to the spoon like stubborn cobwebs. But here’s the thing: mistakes make the best stories—and better cooks. Now I know patience pays off. Homemade food isn’t about perfection. It’s about love, messy hands, and jars lined up like trophies.Why Peach Butter Wins
– The sugar caramelizes just enough, giving it a deep, honeyed glow. – Simmering unlocks the peaches’ natural jammy texture—no fake thickeners needed. Which flavor combo surprises you most? Try it with goat cheese or swipe it on pancakes. Share your favorite pairings below!A Jar of History
Peach butter hails from the American South, where fruit preservation was a lifeline. Farm wives simmered excess harvests into spreads to last through winter. *Did you know?* Some recipes date back to the 1800s, when sugar was a luxury. Today, it’s a taste of tradition—one lazy stir at a time. Got a family preserving story? I’d love to hear it.
| Ingredient | Amount | Note |
|---|---|---|
| Peaches | 4 to 4 1/2 lbs (about 14-18 medium) | |
| Water | ½ cup | |
| Granulated sugar | 4 cups |
How to Make Peach Butter
Step 1 Rinse peaches under cool water. Blanch them in boiling water for 30-60 seconds. Move them to cold water right after. Peel the skin off once cooled. (Hard-learned tip: Over-blancing makes peaches mushy—stick to 60 seconds max.)
Step 2 Cut peaches in half and remove pits. Toss any stringy bits. Chop peaches into small pieces. Simmer them with water until soft. *Fun fact: Ripe peaches cook faster and taste sweeter.*
Step 3 Blend peaches into smooth pulp. Mix in sugar until dissolved. Boil gently, stirring often to avoid burning. Cook until thick enough to mound on a spoon. What’s your trick for avoiding scorched jam? Share below!
Cook Time: 1–2 hours
Total Time: 2–3 hours
Yield: 4–5 cups
Category: Preserves, Spreads
3 Twists on Classic Peach Butter
Spiced Peach Butter Add cinnamon, nutmeg, and a pinch of cloves. Warm spices pair perfectly with sweet peaches.
Honey Peach Butter Swap half the sugar for local honey. It adds depth and a floral hint.
Bourbon Peach Butter Stir in 2 tbsp bourbon at the end. Grown-up flavor with a boozy kick. Which twist would you try first? Vote in the comments!
Serving & Sipping Ideas
Spread peach butter on toast or biscuits. Dollop over yogurt or ice cream. Pair with sharp cheddar for a sweet-savory bite. Sip iced tea or lemonade for a non-alcoholic match. For a boozy treat, try a peach bellini or crisp cider. Which would you choose tonight?
Storing and Reheating Your Peach Butter
Keep peach butter fresh by storing it right. Fridge jars last 3 weeks, freezer-safe ones up to 6 months. *Fun fact*: My neighbor freezes hers in ice cube trays for single servings! Batch-cooking tip: Double the recipe—it’s just as easy. Reheat gently on the stove with a splash of water if too thick. Why this matters: Proper storage keeps flavors bright and avoids waste. Ever tried freezing jam? Share your tricks below!Fixes for Common Peach Butter Problems
Too runny? Simmer longer until it mounds on a spoon. Scorching? Stir often and lower the heat. Skin won’t peel? Blanch peaches a bit longer next time. Why this matters: Small tweaks save time and ingredients. I once salvaged a sticky batch by adding lemon juice—worked like magic! What’s your biggest jam-making hurdle? Let’s troubleshoot together.Your Peach Butter Questions Answered
Q: Is peach butter gluten-free?
A: Yes! Just peaches, sugar, and water—no gluten here.
Q: Can I make this ahead?
A: Absolutely. Canned jars last 18 months; frozen batches 6 months.
Q: Sugar swaps?
A: Honey or maple syrup work, but texture may change.
Q: Can I halve the recipe?
A: Yep. Use a smaller pot and adjust cook time slightly.
Q: Best peach variety?
A: Freestone peaches peel easiest. Ripe but firm fruit works best.
Spread the Love
Nothing beats homemade peach butter on toast—or stirred into yogurt. I’d love to see your creations!Tag @AmeliaHartwell on Pinterest with your jam jars.
Happy cooking! —Amelia Hartwell.
