Breads and Breakfast
Homemade Spiced Peach Butter Recipe
Capture the essence of peak summer with this velvety, golden peach butter that tastes like a warm hug in a jar. Slow-simmered with aromatic spices, it transforms humble fruit into a concentrated, spreadable treat that is far superior to anything you can find at the store.
- Prep
- 20 min
- Cook
- 90 min
- Serves
- 8
- Level
- Easy
- Per serving
- 280 kcal
Method
Wash, peel, and pit the peaches. To peel easily, drop them in boiling water for 30 seconds, then immediately into ice water; the skins should slide right off.
Chop the peaches into small chunks and place them in a large, heavy-bottomed pot.
Add the sugar, lemon juice, cinnamon, ginger, and cloves to the pot. Stir well to combine the fruit and spices.
Cook over medium heat, stirring occasionally, until the peaches have softened and released their juices, which usually takes about 15-20 minutes.
Use an immersion blender to puree the mixture directly in the pot until completely smooth. If you don't have one, carefully transfer the mixture to a standard blender and return the puree to the pot.
Reduce the heat to low and simmer, uncovered. Stir frequently to prevent the bottom from scorching as the mixture thickens and the sugars begin to caramelize.
Continue simmering for 60 to 90 minutes until the butter is thick, deep orange-brown, and holds its shape on a spoon without running.
Remove from the heat and stir in the vanilla extract.
Ladle the hot butter into clean jars, let cool to room temperature, and then refrigerate.
Notes
Use the plate test: put a small spoonful on a chilled plate; if no liquid separates around the edges, it is done.
If your peaches are incredibly sweet, feel free to reduce the sugar by half a cup to let the natural fruit flavor shine.
Keep the lid off while simmering; evaporation is the key to achieving that concentrated, buttery texture.
Don't rush the heat; a low and slow simmer prevents burning and develops the best depth of flavor.
