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How to Make Old Fashioned Peach Butter
- Wash and pit 6 pounds ripe peaches. Roughly chop half of the peaches.
- Place the chopped peaches into a food processor or blender and pulse until coarsely chopped, leaving some texture.
- Pour the chopped peaches into a large, heavy-bottomed pot or Dutch oven.
- Repeat steps 1 and 2 with the remaining peaches.
- Stir in 4 cups granulated sugar and 1/2 cup lemon juice.
- Cook over medium-low heat, stirring frequently, for 30-45 minutes, or until the mixture has thickened considerably and begins to pull away from the sides of the pot. The consistency should be like a thick applesauce.
- Remove from heat and skim off any foam that may have formed on the surface.
- Ladle the hot peach butter into sterilized half-pint jars, leaving 1/4 inch headspace.
- Wipe the rims of the jars clean.
- Place lids and rings on jars, tightening fingertip-tight.
- Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for precise instructions).
- Remove jars and let cool completely. You should hear a 'pop' sound as the jars seal. Check seals to ensure they are airtight.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
456g
Fat
0g
Carbs
38g