If you’re a fan of peaches and apple butter, this spiced peach butter is the perfect recipe for you! There is nothing like being able to take the taste of fresh peaches with just a hint of spice and smear it atop a hot fluffy biscuit!
Okay so I’ve been on a canning roll lately (click here for all of my canning tips). If canning isn’t your thing you may think you’re just out of luck. But you can actually forego canning each of these recipes and just pop them in your fridge if you like. I’m sure you won’t get any complaints if you share extras with friends!
In this instance, I’m turning my attention towards peach butter. I love when summer rolls around and my kitchen is overflowing with fresh peaches. I promise this peach butter recipe isn’t too complicated and your reward is several jars of this glorious spread.
Traditionally, you only need fresh peaches, water, and sugar to make peach butter. However, my spiced peach butter includes three different spices to give the juicy fresh peach slices some flavor: cinnamon, ginger, and allspice. Trust me, this gives it an irresistible peach pie flavor. Who can say no to that?
- Granulated sugar
- Ground cinnamon
- Ground ginger
- Canning jars
How to Make Spiced Peach Butter
Fill a large canning pot with water and add 6-7 pint-sized mason jars and lids. Place over medium heat and bring to a simmer while you prepare the recipe. If you’d rather not can these, skip this step and just sit clean jars on a towel-lined countertop while you cook the peaches.
Peel peaches and cut them into slices, discarding the pit.
Place peaches in a large pot along with all other ingredients.
(Instead of peeling them, you can dip them in boiling water for a minute or two and the skins will come off pretty easy, but it’s quicker for me to peel them rather than fill a pot with water, wait on it to boil, etc).
Place this over medium-high heat and chop them up a bit while you stir and cook them, stirring often to keep them from scorching.
Once the peaches are soft, strain them out in batches to puree either in a blender or a food processor.
I’m using a blender. Now y’all, this is hot at this point. Know that going into this, k?
After you puree the peaches, add them back to the big pot and continue cooking over medium heat, stirring often, until mixture is thick and reduced by an inch or two (about 30 minutes).
Watch your heat here and keep stirring a good bit because it can still scorch.
Once it is thickened, ladle it into pint jars using a canning funnel to keep it from making a big old mess. Here is a ladle that you might like to consider. It keeps everything nice and tidy.
Wipe the rims with a damp paper towel to remove any sticky residue where you may have had a little spill. Place lids on jars and process in a boiling water bath for 15 minutes. For instructions on how to do that, click here.
If you aren’t canning
Store jars in the refrigerator and try to use them within a month. You could store them in the fridge longer but if you have something this good in your refrigerator you need to be eating it!
My favorite way to enjoy this spiced peach butter is on big old cat head biscuits.
Store your peach butter in the fridge for up to 1 month or in the freezer for up to 1 year (thaw in the fridge before enjoying).
- If you like, substitute the ginger and/or allspice for ground nutmeg instead.
- On the other hand, if you’d prefer a sweet rather than spiced peach butter, omit the spices and add 1 teaspoon of vanilla extract or almond extract.
What is the difference between peach jam and peach butter?
Fruit butter like peach butter doesn’t require extra ingredients like pectin to thicken it, which is what you use in the peach jam (or any fruit jam). Instead, we cook it, puree it, and then cook it some more so it naturally thickens.
How do you make peach butter in the slow cooker?
Once you reach the peach puree stage, instead of adding it back to the pot, place the puree into a slow cooker with the lid cracked slightly. Cook on low for 6 to 12 hours, stirring occasionally, until the butter doesn’t run off the spoon when turned upside down.
How do you serve peach butter?
While my favorite way to serve my spiced peach butter is to spread it thickly on a warm fluffy biscuit, here are some other serving suggestions:
- Spread it on a ham sandwich.
- Substitute apple sauce for peach butter the next time you serve pork chops.
- Serve it on toast, pancakes, crepes, or waffles.
- Use it on your next charcuterie board, as it tastes delicious spread on a cracker with a slice of sharp cheddar cheese.
- Add a dollop to a serving of vanilla ice cream.
- Serve it for breakfast with yogurt or oatmeal.
How do you make bourbon peach butter?
Add a quarter cup of bourbon to the peach mixture once you puree it and you have yourself a batch of adults-only bourbon peach butter 😉.
Check out these other perfect peach recipes:
- 10 pounds fresh peaches 18-20 medium peaches
- 6 cups sugar
- 1 cup water
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- Fill a large canning pot with water and add 6-7 pint-sized mason jars and lids. Place over medium heat and bring to a simmer while you prepare the recipe. If you'd rather not can these, skip this step and just sit clean jars on a towel-lined countertop while you cook the peaches.
- Peel and slice peaches, throwing away the pits. Place in a large pot along with all other ingredients.10 pounds fresh peaches, 6 cups sugar, 1 cup water, 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon allspice
- Place the pot over medium-high heat and cook, stirring often, while chopping up the peaches.
- Once the peaches are good and hot (about 10 minutes), strain them out in batches and run through a food processor or blender until pureed. Place back in the pot and continue heating until it just barely comes to a boil, stirring constantly. Remove from heat.
- If canning, place jars in the water bath canner, making sure that there is enough water to cover them by a depth of one inch over the top. Put lid on pot and bring to a boil. Once it reaches a full rolling boil, process for 15 minutes for pint jars.
- If canning, remove jars from the canner (carefully) and drain water. Place on a towel-lined counter. Using a canning funnel, fill each jar to within 1/2 inch of the top. Use a damp paper towel to wipe the top and threaded sides of each jar before placing lids on jars.
- Enjoy! My favorite way to eat this is on cat head biscuits!
“Nine-tenths of wisdom is being wise in time”