SPREAD LOVE

Peach season is one of summer’s sweetest gifts—and what better way to savor it year-round than by making and canning your own peach butter? Smooth, flavorful, and naturally sweet, peach butter is an easy-to-make fruit spread that captures the essence of ripe summer peaches in every bite. Whether you’re new to home canning or a seasoned preserver, this guide will walk you through every step—from prepping peaches to the water bath canning method—ensuring your jars are safely sealed and shelf-stable.

Unlike jams or jellies, peach butter requires no added pectin and delivers a rich, spreadable texture through slow cooking alone. If you’re new to the process, don’t worry. This tutorial includes safety tips and techniques that align with the Ball Mason Jars official canning guide to help you master the basics and preserve with confidence.

For consistency and safety in canning, it’s important to understand the correct temperature and texture. The spoon or sheet test—recommended by the National Center for Home Food Preservation—is one such method to determine when your fruit butter is ready to be jarred. Let’s dive into the full process.

Why Make Homemade Peach Butter?

It’s a natural, pectin-free preserve
Uses only a few ingredients: peaches, sugar, and optional spices
An excellent way to preserve seasonal fruit
Customizable in sweetness and flavor
Delicious on toast, pancakes, yogurt, and even pork dishes
Perfect for gifting or pantry stocking

Ingredients and Equipment

Ingredients

4 to 5 pounds of fresh, ripe peaches
1 to 1½ cups of granulated sugar (adjust to taste)
1 tablespoon lemon juice (optional for extra acidity)
Optional spices: cinnamon, vanilla, nutmeg

Equipment

Water bath canner
4 to 6 half-pint mason jars with new lids and rings
Large stockpot or Dutch oven
Canning funnel
Immersion blender or food processor
Jar lifter
Headspace measuring tool
Clean kitchen towels and ladle

Selecting and Preparing Peaches

The quality of your peach butter starts with your fruit. Look for:

Freestone peaches for easy pitting
Fully ripe (but not overripe) peaches with vibrant color and sweet aroma
Peaches free of bruises or mold

Prepping Steps

Wash peaches under cold water to remove dirt and fuzz
Score a small “X” at the bottom of each peach
Blanch peaches in boiling water for 1–2 minutes
Transfer to ice water to stop cooking
Peel skins, pit, and slice into chunks
Keep slices in lemon water if prepping in batches to prevent browning

Cooking the Peach Butter

Step-by-Step Cooking Process

Add sliced peaches and ½ cup water to a large stockpot
Simmer on medium heat until soft (about 10–15 minutes)
Use an immersion blender to puree to applesauce-like consistency
Add sugar and spices to taste
Continue cooking on low heat, stirring frequently

Tips for Texture

Stir regularly to avoid scorching
Cook for 30–45 minutes or until thick and spreadable
Use the spoon or sheet test: If butter forms thick drops that fall together off the spoon, it’s ready

Preparing Jars and Canning Tools

Before filling jars, ensure your canning equipment is properly sanitized:

Wash jars, lids, and rings in hot, soapy water
Boil jars for 10–15 minutes to sterilize
Place lids in hot (not boiling) water to soften sealing compound
Keep jars warm until ready to use to prevent cracking

Water Bath Canning Process

Once your peach butter is cooked to perfection, it’s time to can!

Step-by-Step Canning Instructions

Place a funnel over each jar and ladle in hot peach butter
Leave ¼ inch of headspace
Remove air bubbles by running a spatula or skewer around the inside
Wipe rims clean with a damp cloth
Center lids on jars and screw on bands until fingertip-tight
Place jars in a water bath canner with at least 1–2 inches of water above the jars
Boil for 10 minutes (adjust for altitude if necessary)
Turn off heat, let jars rest in canner 5 minutes
Remove with jar lifter and place on a towel-lined counter
Let sit undisturbed for 24 hours

Cooling, Sealing & Storing

Listen for the signature “pop” as jars seal
After 24 hours, check seals: lids should not flex when pressed
Remove bands for storage
Label jars with date
Store in a cool, dry place up to 1 year

Common Troubleshooting

Why didn’t my peach butter thicken?

Not cooked long enough: return to heat and simmer until thicker
High water content in peaches

Why didn’t my jars seal?

Improper headspace
Lids not hot or centered
Jar rim had residue

My butter tastes too sweet or bland. What happened?

Adjust sugar next time based on peach sweetness
Add spices to enhance flavor

Serving Ideas and Variations

Add vanilla or a dash of bourbon for extra richness
Try brown sugar or maple syrup for deeper flavor
Use in:
- Sandwiches (like PB&PB!)
- Over ice cream or waffles
- As glaze for meats
- In baked goods

Frequently Asked Questions

Can you freeze peach butter instead of canning it?
Yes! Let it cool, transfer to airtight containers, and freeze for up to 6 months.

How long does canned peach butter last?
Up to 12 months if properly sealed and stored in a cool, dry place.

Do I need lemon juice when canning?
It’s optional but adds brightness and improves acidity for safe canning.

Can I use a pressure canner instead?
Yes, but it’s not necessary. Water bath canning is safe for high-acid recipes like this one.

What’s the difference between peach jam and peach butter?
Jam includes fruit chunks and often pectin; butter is smoother, thicker, and pectin-free.

How do I fix runny peach butter?
Return it to the pot and simmer longer until it passes the spoon test.

Final Thoughts

Making and canning your own peach butter is a satisfying way to preserve summer’s bounty and learn the craft of home food preservation. Whether you enjoy it spooned over warm toast or stirred into yogurt, each jar is a sweet reward for your effort. With just a few ingredients and a little patience, you can master this age-old tradition and keep your pantry stocked with homemade goodness all year long.