Spiced Peach Butter

As an Amazon Associate I earn from qualifying purchases.

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.


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


  • 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!


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.


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


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

~Theodore Roosevelt

Similar Posts


  1. At the present moment 06/09/19 Peaches here in Orlando, FL are
    $3.19 per pound. So for 10 lbs. of Peaches that would be $31.90.
    Plus the cost of the sugar and cinnamon.
    That is too much to pay for Peach Butter.

    1. It may be more than it is worth to you but less than $5 a pint for a delicious homemade peach butter, where we actually know what all of the ingredients are? I know folks who would pay twice that for it. Value is in the eye of the buyer. I completely respect that it may be too much for you but that is a relative statement 🙂

  2. Christy : I have a friend who has pear and his 5th round of apricots coming up … Can I use this recipe for pear butter and apricot butter ???

    Thank you for putting this wonderful site out there and the canning recipes along with many of your other wonderful recipes !!!


  3. Can I substitute Pears in this recipe and if so which kind? Not big on peaches but have been looking for a good recipe for pear preserves but pear butter sounds good also. May be to “grainy” though not sure any thoughts? or a recipe for pear preserves?

  4. I have never felt confident enough to can before but I think I could do this! I’m not a big apple butter fan, but peach butter sounds yummy!

  5. Hi Christy, My grandmother made tomato butter when I was little. Do you have a recipe recipe for this? Would love to make some for my grandkids and great grandkids. Oh, another question, could I freeze these.

  6. Is there a way to make this “low sugar” or “sugar free” using one of the natural sugar-substitutes? We really like Pyure in place of sugar in a lot of things but I’m not sure how it would work in this. Also, I’ve made apple butter in my crock pot using apple juice in place of sugar. Do you know if that work for this?

  7. I might try this recipe with canned peaches as to buy fresh would be cost prohibitive in my neck of the woods. My brother went to a local orchard this week and 5 peaches in a qt. strawberry basket was priced at $3.00 so sixty cents per peach. Supermarkets have been getting peaches in at .99 cents per pound but they are green and hard as rocks. How I would love a ripe juicy southern peach.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe or Post Rating