Homemade Peach Butter
Prep time
Cook time
Total time
This easy peach butter canning recipe is a delicious way to deal with peach overload!
Serves: 6-8 jars
  • 18 - 20 medium sized, ripe peaches
  • 4 cups sugar
  1. Peel and slice the peaches. Note: Most directions tell you to scald the peaches first and the skins will “slip off” but that has never been my experience. I find it’s just as easy, and a lot less work, to peel the peaches with a paring knife and forgo the scalding.
  2. Add peaches to a large Dutch oven or other pot and cook over medium-low heat until soft. Add tiny amounts of water to keep peaches from sticking and burning to the pan if necessary.
  3. Puree cooked peaches using a blender or food processor. You should have about 8 cups of puree. Return puree to pot and add 4 cups of sugar.
  4. Cook over medium-low heat, stirring often to prevent scorching.
  5. As the butter thickens it will become a deep, rich, orange-yellow color. This process takes anywhere from 30 minutes to an hour or more.
  6. Cook until the butter is thick enough to round up on a spoon, or as thick as you prefer.
  7. Ladle into hot, clean ½ pint jars leaving about ¼ inch head space. Top with the two-piece lids and rings, and process in a water bath for 15 minutes.
  8. Remove from water bath and allow to cool for 12 hours before moving.
  9. Makes 6-8½ pint jars.
Recipe by Seed to Pantry at https://www.seedtopantry.com/2014/08/14/homemade-peach-butter/