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How to Make Peach Butter
- Scald 4 pounds ripe peaches in boiling water for 1 minute. Immediately transfer to an ice bath. Once cool enough to handle, peel and pit the peaches.
- Finely chop the peeled and pitted peaches. You should have approximately 6 cups of chopped peaches.
- In a large, heavy-bottomed pot, combine the 6 cups of chopped peaches with 6 cups of granulated sugar.
- Add 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. (Adjust spices to your preference).
- Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking. Reduce heat to low, and simmer uncovered, stirring occasionally, for approximately 2 1/2 hours, or until the mixture has thickened considerably and reaches setting point (220°F on a candy thermometer).
- Remove from heat and carefully ladle the hot peach butter into sterilized half-pint jars, leaving 1/4 inch headspace. Wipe the rims clean, place lids and rings on jars, and process in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult the NCHFP website for accurate guidelines).
- Let jars cool completely. You should hear a satisfying ‘pop’ sound as the jars seal. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
155g
Fat
0g
Carbs
13g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Cuisine Preparation North American For Large Groups Low Protein Healthy 5 Ingredients Or Less Jams And Preserves Condiments Etc American Southern United States Easy Low Fat Stove Top Dietary Low Sodium Low Cholesterol Low Saturated Fat Inexpensive Low In Something Equipment Number Of Servings 4 Hours Or Less
