Victoria Martin
@martinbakervic
Peach Honey Vanilla Spread
A delightful spread made from fresh peaches, honey, and vanilla, perfect for toast, pancakes, or as a topping for desserts. This peach butter is sweetened naturally and captures the essence of summer in every jar.
Details
- Cuisine:american
- Meal Type:snack
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:party
- Ingredients:7
- Views:12
Recipe Information
- Prep time50 min.
- Cook time1 min.
- Total time51 min.
- Servings128
Ingredients
- 18, pitted
- 1, peeled, cored, and diced
- 1/4 cup
- 2 cups
- 3/4 cup
- 2, split, seeds scraped
- 8 to 10
Cooking Instructions
Follow our step-by-step guide on how to make Peach Honey Vanilla Spread.
Step 1
In a large, heavy pot, combine the pitted peaches, diced apple, and orange juice. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer until the peaches are tender, about 10 to 15 minutes. Remove from heat and allow to cool slightly for about 10 minutes.
Step 2
While the fruit mixture cools, inspect 8 to 10 pint-sized jars for any cracks and check the rings for rust. Discard any defective jars. Immerse the jars in simmering water until the peach mixture is ready. Wash new lids and rings in warm, soapy water.
Step 3
Puree the cooled peach mixture in batches using a blender or food processor until smooth. You should have approximately 14 cups of puree.
Step 4
Return the puree to the pot. Add the sugar, honey, and scraped vanilla bean seeds. Bring the mixture to a boil, stirring until the sugar dissolves. Then, reduce the heat to a simmer and cook uncovered, stirring frequently, until the mixture thickens and mounds on a spoon, about 60 to 70 minutes.
Step 5
Ladle the hot mixture into the sterilized jars, filling them to within 1/4 inch of the top. Use a clean knife or thin spatula to remove any air bubbles by running it around the inside of the jars. Wipe the rims with a moist paper towel to remove any residue. Place the lids on top and screw the rings on tightly.
Step 6
In a large stockpot, place a rack at the bottom and fill it halfway with water. Bring the water to a boil and carefully lower the jars into the boiling water, ensuring they are spaced 2 inches apart. Add more boiling water if necessary to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover, and process for 5 minutes.
Step 7
After processing, carefully remove the jars from the stockpot and let them rest several inches apart for 12 to 24 hours. Press the center of each lid with a finger to ensure it does not move up or down. Once cooled, remove the rings for storage and keep the jars in a cool, dark area.