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If you’re looking for a delicious way to preserve the taste of summer, homemade peach butter is a timeless classic. Unlike peach jam or preserves, peach butter is smooth, rich, and full of concentrated peach flavor. It’s an easy recipe that yields a beautiful, velvety spread perfect for toast, biscuits, pancakes, and more.

What sets peach butter apart from other fruit spreads is its simple ingredient list and natural texture—no pectin required. It’s slow-cooked to intensify the fruit’s sweetness and can be spiced or left pure depending on your taste. Plus, with home canning or freezing, you can enjoy the flavors of ripe peaches year-round.

For those new to food preservation, check out this guide on safe canning methods for fruit butters from the National Center for Home Food Preservation. It outlines everything you need to safely store your peach butter for months. And if you’re looking for decorative labels or more fruit preservation ideas, visit Sweet Preservation’s resource hub for beautiful printable labels and pro tips.

Why Make Homemade Peach Butter?

Homemade peach butter is more than just a spread—it’s a sweet, spiced memory of summer sunshine in a jar. Here’s why it deserves a place in your kitchen:

Pure flavor: Intensely peachy without additives
Healthier: No need for excess sugar or commercial preservatives
Customizable: Control texture, sweetness, and spice
Cost-effective: Great for using up a bounty of fresh peaches
Long-lasting: Can, freeze, or refrigerate for future enjoyment

Ingredients You Need

Making peach butter requires just a few simple ingredients:

Fresh, ripe peaches (yellow or white varieties)
Sweetener (optional: sugar, honey, sucanat, or maple syrup)
Spices (optional: cinnamon, nutmeg, ginger)
Lemon juice (optional, for brightness and preservation)

Equipment Checklist

Before you begin, gather the following tools:

Large pot or slow cooker
Blender or food processor
Spatula and wooden spoon
Sterilized glass jars with lids and rings
Jar funnel, ladle, and jar lifter (if canning)
Clean towel or paper towels

How to Make Peach Butter: Step-by-Step

Here’s how to make delicious homemade peach butter from scratch:

Step 1: Prepare the Peaches

Wash and pit the peaches
Optional: Peel using the blanching method (boil for 30 seconds, then plunge into ice water)
Chop into quarters

Step 2: Puree the Fruit

Blend or food-process the peaches into a smooth puree
Avoid over-blending into juice—aim for a thick, spreadable consistency

Step 3: Cook the Puree

You have two options:

Stovetop Method:

Pour puree into a large pot
Simmer on medium-low heat, stirring often
Cook for 30–45 minutes until thickened and darkened

Slow Cooker Method:

Transfer puree into a slow cooker
Cook on low heat with the lid cracked
Stir occasionally for 6–8 hours until reduced

Step 4: Add Sweeteners and Spices

Taste the puree—if your peaches are sweet, you may not need added sugar
Add sweetener to taste
Stir in optional spices (cinnamon, nutmeg, ginger, or vanilla)

Step 5: Final Texture Check

The butter is done when it mounds on a spoon without running
Smooth, thick, and easily spreadable

Sweeteners & Flavor Variations

Customize your peach butter with these options:

Natural sweeteners: honey, maple syrup, sucanat
Spiced peach butter: cinnamon, clove, nutmeg
Vanilla peach butter: add vanilla extract at the end of cooking
Tart version: no sugar added, just the fruit

Canning & Storage Instructions

Once your peach butter is ready, it’s time to store it for later.

Water Bath Canning:

Fill sterilized jars with hot peach butter, leaving ¼ inch headspace
Wipe rims clean and attach lids
Process in a boiling-water canner for 10 minutes
Let rest for 12–24 hours; check for seal before storing

Freezing:

Allow to cool completely
Spoon into freezer-safe containers
Label and freeze for up to 1 year

Refrigeration:

Store in airtight jars for 2–3 weeks

Tips & Troubleshooting

Too thin? Cook longer to reduce
Too thick? Add a splash of water or juice
Too tart? Mix in more sweetener or a pinch of baking soda
Foamy? Skim off bubbles before canning

Creative Ways to Use Peach Butter

Don’t stop at toast—get creative with these uses:

As a topping on pancakes, waffles, or French toast
Swirled into oatmeal, yogurt, or cottage cheese
Layered in cakes or rolls
Served as a glaze on pork, chicken, or ham
Stirred into BBQ sauce or salad dressings
Packaged in jars as gifts with cute labels

Homemade vs. Store-Bought

Here’s how homemade peach butter compares:

Flavor: Fresher, fruitier, and customizable
Quality: Fewer ingredients, no preservatives
Cost: Budget-friendly in large batches
Texture: Thicker and richer than most store versions

Nutritional Facts

A typical tablespoon of homemade peach butter contains:

~25–40 calories (depending on sweetener)
No fat or cholesterol
Low sodium
Natural sugars from fruit

Use less or no sweetener for a lower-carb version.

Peach Butter with Other Fruits

Want to get creative? Try these combos:

Apple-Peach Butter: mix equal parts apples and peaches
Peach-Strawberry Butter: adds a bright color and tart flavor
Peach-Apricot Butter: perfect balance of sweetness and acidity
Peach-Plum Butter: deep purple hue and rich flavor

Frequently Asked Questions

What’s the difference between peach butter and peach jam?
Peach butter is smoother, contains no pectin, and is cooked longer to concentrate flavor. Jam is chunkier and often contains added sugar and pectin.

Do I need to peel the peaches?
Peeling is optional. The skins blend well after cooking and add color and fiber.

Can I freeze peach butter instead of canning it?
Yes! It freezes beautifully. Use airtight containers and leave room for expansion.

How long does homemade peach butter last?

Canned: Up to 1 year
Frozen: 6–12 months
Refrigerated: 2–3 weeks

Why is my peach butter runny?
It may need more cooking. Simmer longer with the lid off to evaporate excess moisture.

What kind of peaches are best?
Freestone varieties are easiest to pit. Choose ripe, sweet, and unblemished fruit.

Can I make peach butter without sugar?
Absolutely. The fruit’s natural sweetness is often enough, especially if cooked slowly.

Do I need lemon juice?
Lemon juice adds brightness and aids in safe canning but is optional if refrigerating or freezing.