This easy peach butter recipe calls for just three ingredients -- fresh peaches, water, and sugar. Some say spices in peach butter or peach pie take away from the fresh-fruit flavor and we have to agree.
Fruit butters can be made in a slow cooker, microwave, on the stovetop or in the oven and peeling isn't necessary because the fruit is strained after the initial boiling.
Five large peaches make 1 pint of fruit butter but the recipe easily can be doubled or tripled. Read about the difference between fruit butters, conserves, jams, jellies, marmalades, and preserves.
- 5 large peaches, washed and pitted (no need to peel)
- 1/2 cup water
- 1 cup sugar
- In a large saucepan, place peaches and water. Bring to a boil. Return to a simmer and cook until peaches are soft, about 20 minutes.
- Run the peaches through a food mill or a sieve and discard the skins. Add sugar to pulp and mix well. Now reduce the pulp by one of the following methods.
Methods for Turning Fruit Pulp into Fruit Butter
- Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6 to 12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down.
- Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.
- Stovetop: Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1 to 2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
- Oven: Heat oven to 250 F. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1 to 3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Processing Fruit Butter for Storage
- Place hot fruit butter in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.
- If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year.
Note: Before attempting a home canning project, read what the Ball canning jars company has to say about it.