Homemade Peach Butter
This easy homemade peach butter is a smooth and spiced fruit spread made with fresh peaches, brown sugar, and cinnamon. Perfect for canning, gifting, or spreading on toast.
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There’s just something magical about homemade peach butter simmering away on the stove—it smells like the heart of summer and tastes like sunshine in a jar. If you’re anything like me, peach season isn’t just a blip on the calendar.It’s a full-blown event! Whether you’re picking up fresh fruit at a roadside stand or hauling home bags from the farmers market, this peach butter recipe is the perfect way to preserve all that juicy goodness. And honey, this one’s so simple you’ll wonder why you haven’t been making it every summer!
If you love the warm flavors of spiced peaches, this is about to become your go-to spread for biscuits, toast, pancakes, and maybe even straight off the spoon (no judgment here). If you like this recipe you will adore my Peach Jam recipe !
Read more: Homemade Peach ButterWhat You’ll Love About This Peach Butter
- Peak Peach Flavor – Simmered low and slow, this peach butter is like summer condensed into a jar.
- Naturally Sweet – Made with brown sugar and ripe peaches, it has the perfect balance of sweetness and spice.
- Great for Gifting – These little jars make the sweetest homemade gifts.
- Perfect for Canning or Freezing – Stock up your pantry or your freezer for peachy goodness all year long.
- Small Recipe –This doesn’t make a ton but you can always double the recipe .
What you will need to make Homemade Peach Butter:
- Fresh peaches to make peach puree
- Brown Sugar
- Lemon Juice
- Cinnamon
- Saucepan
- Spatula
- canning jars
- basic canning tools
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Let’s make some peach butter !
- 1-In a large saucepan, combine the peach puree, light brown sugar, lemon juice, and cinnamon. Make sure your saucepan is big enough to handle the mixture bubbling up—this will double in volume during boiling.
- 2-Bring everything to a roiling boil, then reduce the heat to and simmer.
- 3-Stir well from the bottom every 3–4 minutes with a spatula. You don’t want it to scorch!
- 4-After about 45 minutes, the mixture should be thickened to a rich, spreadable consistency.
- 5-Fill sterilized jars with hot peach butter, leaving ¼ inch headspace.
- 6-Wipe rims and add lids finger-tight.
- 7-Process in a boiling water bath for 10 minutes, making sure jars are covered by at least 1 inch of water.
- 8-Remove jars and let sit upright for 24 hours. Listen for the ping—that’s the sweet sound of a proper seal!
Tips and Variations
- If you prefer a more texture, leave some peach chunks in the puree.
- Want a deeper flavor? Add a splash of vanilla extract , maple syrup or even bourbon halfway through the cooking process.
- Try mixing in a pinch of nutmeg or ground cloves for a warmer spice profile.
How to Store Peach Butter
- Shelf-stable when properly canned: Up to 12 months
- Refrigerated (unsealed jar): Use within 2–3 weeks
- Freezer-friendly: Freeze in airtight containers up to 6 month
In conclusion
There’s just nothing quite like the taste of summer captured in a jar, and this homemade peach butter does exactly that. It’s smooth, sweet, and spiced just right, perfect for slathering on biscuits, swirling into oatmeal, or giving as heartfelt homemade gifts. This is like treating yourself to a little Southern sunshine and a simple way to savor the season. Go ahead and make a bath, you’ll be spreading that peachy goodness on everything in sight.
If you like this recipe check out these :
Peach Butter Recipe
Ingredients
- 4 cups peach puree 8-9 fresh peaches
- 2 cups Light Brown sugar
- 1 Tablespoons Lemon Juice
- 2 teaspoons cinnamon
Instructions
- In a large saucepan, combine the peach puree, light brown sugar, lemon juice, and cinnamon. Make sure your saucepan is big enough to handle the mixture bubbling up—this will double in volume during boiling.4 cups peach puree, 2 cups Light Brown sugar, 1 Tablespoons Lemon Juice, 2 teaspoons cinnamon
- Bring everything to a roiling boil, then reduce the heat to medium-low and simmer.
- Stir well from the bottom every 3–4 minutes with a spatula. You don’t want it to scorch!
- After about 45 minutes, the mixture should be thickened to a rich, spreadable consistency. Keep in mind it will thicken more as it cools .
- Fill sterilized jars with hot peach butter, leaving ¼ inch headspace.
- Wipe rims, add lids finger-tight, and process in a boiling water bath for 10 minutes, making sure jars are covered by at least 1 inch of water.
- Remove jars and let sit upright for 24 hours. Listen for the ping—that’s the sweet sound of a proper seal!
Frequently Asked Questions
Yes! Thaw and drain them well, then blend into a puree.
Nope. You can also refrigerate or freeze it, just be sure to use freezer-safe containers.
Not quite. Peach butter is smoother and more concentrate, there’s no pectin or chunks, just velvety peach goodness
Try it on biscuits, toast, pancakes, waffles, or even as a glaze for pork or chicken.
