How to Make Stovetop Peach Butter: A Delicious Way to Preserve Summer

If you’ve ever found yourself staring at a basket of overripe peaches, unsure how to use them before they spoil, this stovetop peach butter recipe is your answer. Sweet, velvety, and full of that nostalgic summer flavor, peach butter is a simple, pectin-free spread that’s ideal for toast, waffles, cinnamon rolls—or straight from the jar.

Unlike peach jam, which requires pectin and sugar to gel, peach butter is thickened through slow reduction. It’s an old-fashioned technique that rewards patience with rich, golden fruit goodness. Even better, it’s easy to make on your stovetop with just a few ingredients.

Peach butter is also one of the safest and most versatile spreads to preserve. If you’re planning to can your batch, make sure to follow the proper water bath canning method outlined by the USDA for safe, long-term storage.

And if you’re seeking more inspiration on preserving fruits or need jar labels and flavor combos, the fruit preservation resources by SweetPreservation.com are a treasure trove for home canners.

Why Make Peach Butter at Home?

There are several reasons why homemade stovetop peach butter is worth your time:

• Healthier: No pectin or preservatives
• Customizable: Sweetness and spices to your taste
• Efficient: Great use of excess or soft fruit
• Flavorful: Concentrated peach flavor you can’t find in store-bought spreads
• Sustainable: Reduces food waste and utilizes simple pantry ingredients

Ingredients You’ll Need

Making peach butter requires just a few ingredients:

• Fresh, ripe peaches (about 1 pound per pint)
• Sweetener (optional): sucanat, sugar, honey, or maple syrup
• Optional flavor add-ins:
  • Ground cinnamon
  • Nutmeg
  • Fresh ginger or ground ginger
• Lemon juice (optional, for balance and acidity)

Tools:

• Blender or food processor
• Large, heavy-bottomed pot
• Stirring spoon or spatula
• Mason jars or freezer containers

Step-by-Step: How to Make Stovetop Peach Butter

1. Prep the peaches
   Wash and pit your fresh peaches. No need to peel them unless you want a smoother finish. Cut into quarters.
2. Puree the fruit
   Use a blender or food processor to blend the peaches until smooth—but don’t liquefy. You want a thick puree, not juice.
3. Cook the puree
   Pour the peach puree into a large stock pot. Heat over medium-low heat.
4. Stir and reduce
   Stir frequently to prevent burning and splattering. The mixture will gradually thicken as water evaporates. This takes about 30–45 minutes.
5. Test the consistency
   The butter is done when it mounds on a spoon without running. It should resemble the texture of thick applesauce.
6. Taste and sweeten
   Add sweetener to taste. Start with ¼ cup per pound of peaches, then adjust. If your peaches are very ripe, you may not need much.
7. Add optional spices
   Stir in cinnamon, nutmeg, or ginger to taste for a warming, spiced version.

Storage Options

Once your peach butter is done, you can:

• Refrigerate in airtight containers (up to 2–3 weeks)
• Freeze in jars or containers (leave ½-inch headspace to allow expansion)
• Can using a boiling water bath:
  • Pour hot butter into sterilized jars
  • Leave ¼-inch headspace
  • Process for 10 minutes in boiling water

Always ensure jars are properly sealed. For canning beginners, follow the detailed guidelines in the USDA’s canning instructions.

Ways to Use Peach Butter

Wondering how to enjoy your peach butter? Try these delicious options:

• Spread on toast, biscuits, English muffins, or scones
• Stir into yogurt or oatmeal
• Swirl into cheesecake, ice cream, or smoothies
• Use as a glaze for grilled chicken or pork chops
• Fill cinnamon rolls or hand pies
• Layer between cake or pancakes for a fruity twist

FAQs About Stovetop Peach Butter

Do I need to peel the peaches?
No, it’s optional. Once pureed and cooked, the skins are barely noticeable.

Can I make peach butter without sugar?
Yes, especially if your peaches are ripe. For shelf-stable canning, some acidity may be required—add lemon juice if omitting sweeteners.

Can I freeze peach butter?
Absolutely. Use freezer-safe containers and leave headspace. It lasts 6+ months frozen.

How thick should peach butter be?
It should be thick enough to mound on a spoon. If it’s runny, cook longer with the lid off.

Can I can this recipe?
Yes! Use clean, sterilized jars and follow a proper boiling water bath technique for safety.

What’s the difference between jam and peach butter?
Jam uses pectin and sugar to gel. Fruit butter thickens by cooking down the fruit itself, no pectin needed.

Common Problems & How to Fix Them

• Too runny? Keep cooking uncovered until thick
• Too tart? Add sweetener or a bit of honey
• Too sweet? Add lemon juice to balance
• Burning? Lower the heat and stir more often
• Separation after cooling? Stir well before storing

Bonus Recipe Idea: Pumpkin Chai Cinnamon Rolls with Peach Butter

Peach butter and spiced pumpkin are a fall flavor dream team. Try spreading peach butter inside a batch of pumpkin chai cinnamon rolls before rolling them up. The fruity sweetness cuts the spice beautifully and adds a sticky, caramelized swirl once baked. Top with cream cheese glaze for bakery-level results.

Final Thoughts

Making stovetop peach butter is an easy, rewarding way to capture summer in a jar. Whether you can it, freeze it, or slather it on everything warm and buttery, it’s one of those kitchen projects that proves just how simple and delicious homemade can be.

If you’re new to home preserving or want more ways to enjoy fresh fruit year-round, check out Sweet Preservation’s fruit guides or brush up on the USDA’s canning techniques to make sure your creations last safely on the shelf.

Now go forth and butter some peaches.