Peach Butter
I peeled the peaches simply with a vegetable peeler (they weren't overly ripe). However, you can also cut a 'x' into the bottom of the peach and place peaches in a large pot of boiling water and cook peaches for about 1 minutes. Transfer peaches to an ice water bath for 1 minute and the peach skin should peel right off. Makes about 2.5 Cups
  • 3 pounds Fresh Peaches (about 12-14 medium peaches), peeled and pitted
  • ¾ Cup Water
  • 1 + ½ Cups White Granulated Sugar
  • Juice of 1 Lemon
  • ½ Teaspoon Cinnamon
  1. Slice peeled and pitted peaches into uniform slices/chunks.
  2. Add peaches and water to a large pot over medium heat. Bring to a boil and reduce to a simmer. Simmer until peaches have softened, about 10-15 minutes.
  3. Remove from heat and place peaches in a food processor and process mixture until smooth. An immersion blender or regular blender would also get the job done. ( I like a smooth butter, but feel free to make it chunky!)
  4. Return peach pulp to the pan and stir in sugar, lemon juice, and cinnamon.
  5. Place over medium heat and bring mixture to a slight boil and continue to cook for an additional 60-75 minutes (this time may vary depending on the weather, level of humidity, amount of water in peaches, be prepared for this to take more or less time), stirring every ten or so minutes and more often towards the end to prevent scorching. The butter will be done when a heaping teaspoonful keeps its shape and remains rounded.
  6. Allow peach butter to cool before placing in jars with tight fitting lids. Store in fridge. It will keep in fridge for upto 2 weeks. You are more than welcome to can this peach butter, however I am not a canning expert.
Recipe by Fork Vs Spoon at