There’s something magical about the way summer’s sweetest peaches transform into a silky, amber-colored spread that tastes like sunshine in a jar. Homemade peach butter isn’t just a recipe, it’s a way to bottle up the warmth of the season and enjoy it long after the leaves start to fall. If you’ve ever smeared it on a warm biscuit, swirled it into yogurt, or layered it in a cake, you know it’s more than a condiment, it’s comfort food in its purest form.
In this guide, we’ll explore the benefits of making your own peach butter, how to choose the perfect fruit, step-by-step cooking instructions, flavorful variations, storage tips, and mouthwatering ways to use it.
Whether you’re an experienced home canner or just love cooking with fresh produce, you’re about to discover why peach butter is the homemade treat your kitchen has been missing.
If you love peaches, check out our Peach Crisp with Fresh Peaches, or pair your peach butter with Lazy Day Breakfast recipes for a simple morning spread.
Jump To
Benefits of Making Peach Butter at Home
Health Advantages of Homemade Fruit Spreads
Store-bought spreads often contain excessive refined sugar, preservatives, and artificial flavors. When you make homemade peach butter, you’re in control.
Opt for fresh, ripe peaches and sweeten them naturally with honey or maple syrup. Plus, since peach butter is cooked down rather than thickened with gelatin, it offers a concentrated flavor without unnecessary additives.
Cost-Effectiveness and Flavor Control
Making peach butter at home can save money, especially if you buy peaches in bulk during peak season or pick them yourself. Beyond savings, the real reward is flavor.
By adjusting sweetness, spice levels, and cooking time, you can craft a spread that’s exactly to your taste, something no store-bought jar can match.
Choosing the Best Ingredients for Homemade Peach Butter
Selecting Ripe and Flavorful Peaches
Great homemade peach butter begins with perfect peaches: fragrant, lightly soft, and without bruises. Freestone varieties make preparation simple, as the pit separates effortlessly from the flesh.
Essential Add-Ins for Rich Flavor
While peaches can shine on their own, a few add-ins can elevate the taste. Cinnamon adds warmth, vanilla provides depth, and a touch of lemon juice balances sweetness and enhances shelf life. For a bolder twist, try nutmeg or cardamom.
How to Make Homemade Peach Butter (Step-by-Step)
Step 1: Select and Prepare Your Peaches
- Choose ripe, aromatic peaches – look for fruit that yields slightly under gentle pressure and has a strong peach scent. Overripe peaches work well, but avoid any with mold or large bruises.
- Wash thoroughly – Rinse under cool running water to remove dirt and residue.
Pro tip: If you’re buying in bulk from a farmer’s market, ask for “seconds” (slightly imperfect peaches) to save money, they work perfectly for peach butter.
Step 2: Peel the Peaches (Optional)
- Blanch for easy peeling – Boil a large pot of water and prepare a separate ice bath. Boil peaches for 30–45 seconds, then plunge them into ice water. The skins should slip right off.
- Choose based on texture preference – peel the peaches if you want ultra-smooth peach butter.
Step 3: Pit and Slice
- Cut peaches in half, twist gently, and remove pits.
- Slice into small chunks for even cooking.
Tip: Freestone varieties make pitting effortless, while clingstone peaches may require a bit more work with a knife.
Step 4: Cook the Peaches
- Add peaches to a heavy-bottomed pot – This prevents scorching during the long cooking time.
- Sweeten to taste – Use 1–2 cups of sugar, honey, or maple syrup for every 4 pounds of peaches.
- Add flavor boosters – Consider cinnamon, nutmeg, vanilla, or a splash of lemon juice for balance.
- Simmer gently – Heat over medium-low, stirring occasionally, until peaches break down completely (about 30–45 minutes).
Step 5: Blend to Smooth Perfection
- Use an immersion blender directly in the pot for minimal mess.
- For a silkier texture, transfer in batches to a countertop blender, but be cautious with hot liquids, vent the lid slightly and blend slowly.
Step 6: Reduce to Desired Thickness
- Return the purée to low heat and simmer uncovered for 1–2 hours, stirring often.
- The butter is ready when it mounds slightly on a spoon and no excess liquid separates.
Pro tip: If you prefer a thicker spread for baking, reduce longer. For a lighter, more pourable butter, shorten cooking time.
Step 7: Taste and Adjust
- Add more sweetener if needed.
- If flavor feels flat, add a pinch of salt or an extra squeeze of lemon juice.
Step 8: Store Safely
- Short-term storage – Let cool and store in airtight jars in the fridge for up to 3 weeks.
- Long-term storage – Freeze in small containers for up to 6 months or use water-bath canning for up to 1 year shelf life.
Variations – Peach Flavored Butter and Creative Twists
Adding Spices Like Cinnamon or Vanilla
For a cozy, autumnal flavor, stir in cinnamon and cloves during cooking. For a lighter, dessert-like profile, add vanilla bean paste after blending.
Peach Butter with a Citrus Zest Twist
A teaspoon of orange or lemon zest can brighten the flavor and cut through richness. This variation pairs beautifully with scones and pound cake.
Storage and Shelf Life of Homemade Peach Butter
Refrigerator and Freezer Storage Tips
Store cooled peach butter in airtight jars in the refrigerator for up to 3 weeks. For longer storage, freeze in small containers for up to 6 months.
Canning for Long-Term Preservation
Sterilize jars and lids, fill with hot peach butter leaving 1/4-inch headspace, and process in a boiling water bath for 10 minutes. Properly sealed jars can last up to 1 year in a cool, dark place.
Best Ways to Use Peach Butter in Recipes
Spreading on Bread, Muffins, and Biscuits
A warm slice of toast slathered with homemade peach butter is pure comfort. It’s equally delicious on fresh-baked muffins, pancakes, or flaky biscuits.
For more recipes, follow us on Pinterest.
Homemade Peach Butter
Ingredients
Method
- Bring a pot of water to a boil. Score a small “X” on the bottom of each peach.
- Blanch for 30–45 seconds, then transfer to an ice bath. Peel, pit, and chop.
- Place peaches, sugar, and lemon juice in a large pot.
- Cook over medium heat for about 20 minutes until soft.
- Blend with an immersion blender until smooth.
- Stir in vanilla and cinnamon (if using).
- Simmer uncovered for 45–60 minutes, stirring occasionally, until thick and spreadable.
- Spoon hot peach butter into sterilized jars.
- Cool completely before refrigerating or processing in a water bath for long-term storage.
Nutrition
Tried this recipe?
Let us know how it was!FAQs About Homemade Peach Butter
How to Make Peach Flavored Butter?
Combine softened unsalted butter with cooled peach butter in a 2:1 ratio, then whip until smooth. This is perfect for pancakes and cornbread.
Do You Have to Peel Peaches for Peach Butter?
While peeling ensures a smoother texture, leaving the skins on can add color and nutrients. When blended thoroughly, the texture difference is barely noticeable.
What Do You Use Peach Butter For?
Spread on bread, swirl into yogurt, glaze meats, or use as a dessert topping. It’s versatile and complements both sweet and savory dishes.
What’s the Difference Between Peach Jam and Peach Butter?
Peach jam contains fruit chunks and more sugar, while peach butter is cooked down to a smooth, spreadable paste with a concentrated flavor.
