Homemade Peach Butter

Follow our step-by-step guide on how to make Homemade Peach Butter.

1. Step 1

   Start by bringing a large pot of water to a vigorous boil while preparing a generous bowl of ice water nearby.

2. Step 2

   Gently lower two peaches into the boiling water, allowing them to scald for 30 seconds to 1 minute.

3. Step 3

   Swiftly transfer the peaches to the ice water to halt the cooking process for another 30 seconds to 1 minute.

4. Step 4

   Once cooled, place the peaches on a paper towel-lined plate and repeat this scalding and cooling process for the remaining peaches.

5. Step 5

   After they have cooled, peel off the skins and discard them along with the pits.

6. Step 6

   Chop the peach flesh and transfer it to a large pot set over medium-low heat.

7. Step 7

   Cook the peaches, stirring frequently, until they soften, which should take about 30 minutes.

8. Step 8

   If necessary, add a splash of water to prevent sticking.

9. Step 9

   While the peaches are cooking, inspect four pint-sized jars for any cracks and check the rings for rust, discarding any that are defective.

10. Step 10

    Immerse the jars in simmering water to sterilize them while you wash new lids and rings in warm, soapy water.

11. Step 11

    Once the peaches are tender, pour them into a blender and puree until smooth.

12. Step 12

    Measure out 8 cups of the peach pulp and return it to the pot, saving any extra for another delightful use.

13. Step 13

    Stir in sugar, cinnamon, and nutmeg, then bring the mixture to a gentle simmer over medium-low heat.

14. Step 14

    Stir frequently as it reduces and thickens, which should take about 5 to 10 minutes.

15. Step 15

    Carefully pack the hot peach butter into the sterilized jars, filling them to within a quarter inch of the top.

16. Step 16

    Use a clean knife or thin spatula to eliminate any air bubbles by running it around the inside of the jars.

17. Step 17

    Wipe the rims with a damp paper towel to remove any residue, then secure the lids and screw on the rings tightly.

18. Step 18

    Place a rack in the bottom of a large stockpot and fill it halfway with water.

19. Step 19

    Bring the water to a boil and gently lower the jars into the pot, ensuring they are spaced at least 2 inches apart.

20. Step 20

    Add more boiling water to cover the jars by at least 1 inch.

21. Step 21

    Bring the water back to a rolling boil, cover the pot, and process for 10 minutes.

22. Step 22

    Once done, carefully remove the jars from the stockpot and let them rest several inches apart for 12 to 24 hours.

23. Step 23

    Press the center of each lid to check for a proper seal; it should not move up or down.

24. Step 24

    After cooling, remove the rings for storage and keep the jars in a cool, dark place, ready to enjoy the sweet taste of summer all year round.