How to Can Peach Butter
A fresh peach holds such amazing flavor but can be difficult to find year-round. By creating this peach butter, you can lock in that taste for months to come. Add in a little bit of sugar and lemon to brighten the taste, and this peach butter can be enjoyed with toast, yogurt, ice cream, or other sweet treats. Keep it for yourself, or gift it to friends and family!
Servings 3 jam jars
Calories 71kcal
Equipment
- 3 jam jars
Ingredients
- 3 lb peaches
- 1 ½ cups granulated sugar
- 1 tbsp fresh lemon juice
Instructions
- If canning, have the water bath, jars, lids, and rings ready.
- Wash the peaches well. Remove the pits from the center of the peaches and slice them into ½-inch pieces, leaving the skin on. Add the prepared peaches to a heavy-bottomed stock pot or saucepan. Pour in the sugar and the lemon juice. Stir the mixture to combine evenly and begin dissolving the sugar into the peach juices.
- Set the peach mixture over medium heat and slowly bring the mixture to a boil, stirring to ensure the sugar is not sticking to the bottom and is dissolving. Once boiling, combine to stir and boil until it is at a rolling boil. A rolling boil is a boil that will not stop when stirred and continues to boil. Adjust the heat as needed to keep the rolling boil for 20 minutes. Skim off any foam that forms on top and set it aside. Once the mixture has boiled for 20 minutes, remove it from the heat.
- Work the mixture through a conical strainer or food mill fitted with the fine attachment. Once strained, return the peach butter to the stockpot and bring it to a simmer to warm it through.
- Pour the peach butter into prepared 8-oz jars. If storing in the refrigerator or freezer, allow the mixture to cool, then store it. If canning, water bath the jars for 5 minutes, adjusting for your altitude. Once the jars are finished, remove them from the water bath. Cool for 24 hours before removing the rings to check the integrity of the seal.
Notes
Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.
Use a heavy-bottomed pot to prepare this recipe. The thickness on the bottom of the pan will ensure the mixture cooks evenly without burning and sticking to the bottom.
When cooking, make sure the peach mixture comes to a rolling boil, which is a boil that cannot be stirred down. You want to achieve a rolling boil because this high level of heat ensures that the sugar is cooking and creating the correct consistency for the butter.
If you have any butter that does not entirely fill up a jar, do not process this jar. Instead, store this jar in the refrigerator and consume it within one month.
Nutrition
Serving: 1tbsp | Calories: 71kcal
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
