Spiced Peach Butter

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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!

Spiced Peach Butter spread on a 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?

Fresh peaches

Recipe Ingredients

  • Peaches
  • Granulated sugar
  • Ground cinnamon
  • Ground ginger
  • Allspice
  • Water
  • Canning jars

How to Make Spiced Peach Butter 

Cut peaches, place all ingredients in a pot, and once soft strain.

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. 

Blend peach puree, add back to pot to thicken, then can.

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! 

Spiced Peach Butter on a biscuit.

 My favorite way to enjoy this spiced peach butter is on big old cat head biscuits.

Storage

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).

Recipe Notes

  • 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.

Recipe FAQs

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:

Homemade Peach Ice Cream (No Eggs Needed)

Sugar-Free Peach Lemonade (2 Ingredients Only)

Peach Kuchen

Baked Peach Oatmeal

Peach Dump Cake Recipe (3 Ingredients Only)

Easy Old-Fashioned Peach Cobbler Recipe

Spiced Peach Butter

If you're a fan of peaches and apple butter, this is the perfect recipe for you! Mix fresh peaches with a hint of spice & smear it on a hot fluffy biscuit!
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Breakfast
Cuisine: American
Keyword: butter, peach
Servings: 6 jars
Calories: 31kcal

Ingredients

  • 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

Instructions

  • 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!

Notes

If not canning, allow jars to cool slightly and then place them in the refrigerator. Keep what you can use within a month or two and give the rest to friends, being careful to let them know that it hasn't been canned and must be kept refrigerated.

Nutrition

Calories: 31kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

 

“Nine-tenths of wisdom is being wise in time”

~Theodore Roosevelt

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37 Comments

  1. I would love, love, love to try your spiced peach butter! I live in WI and we never get good GA peaches! Is there any way I could buy a jar?

    1. I would love to send you some but I’m afraid my irrational fear of the postal service would get in the way of that. 🙂
      If you’re a canner, I would look at substituting drained canned peaches for the fresh. I know it sounds crazy but I have done it on apple butter with great success using apple sauce and wouldn’t hesitate to try it here!

      1. You just answered my question too. The raccoons ( I know I know, it’s a long strange story… LOL) got to our peach trees and broke a lot of the branches, so, no peaches this year for us. I do know where I can get a ton of canned ones though. Anyway, have a safe fun trip.

  2. After making the peach butter and letting it cool before ladling into your jars and couldn’t you then freeze them? I’ve made frozen peach and strawberry jams in the past and works beautifully. Tastes like fresh when you take out of the freezer. Is it necessary to do the water bath if everything is cooked, hot and put into hot sterile jars? I make jams and jellies every year and don’t do the water bath. Should I be?
    This recipe sounds delicious with the added spices. Must try soon.

  3. Sorry I can’t make it to Fishers this weekend – I’d like to meet you. Say hi to Liz Latham for me…we’re both from LaPorte. Hope you enjoy your visit to Indiana!

  4. Pet peeve: If there is a chance that something will scorch, don’t bother with a spoon. Use a spatula like you would use for turning eggs!! It keeps the bottom of the pot cleared with much less chance of scorching. I use one for anything thick that could stick, you will find that the wide flat end of the spatula will work much better. I’m off my soapbox now.

  5. This looks delicious! The set is just perfect, not all gummy like grocery store jams and butters. I’ll bet it would be exceptional on top of oatmeal. And I must say, Christy, you are an absolute soldier for peeling all those peaches. 🙂 I never peel anything. I’ll see if I can get my mitts on some backyard peaches this summer and give your recipe a try. Thanks!

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