Maple Peach Butter

This recipe is so easy that it’s almost not a recipe :) I’ve been meaning to post it for several weeks and haven’t gotten to it until now, and peach season is practically over in many places! Grrr… :)

If you still have peaches to use up, this will be perfect for you (and please eat another fresh peach for me!), or you can use frozen peaches. It is a delicious way to preserve your peaches without all the sugar that goes into jam and jelly making.

I don’t care for it on top of peanut butter (the salty peanut butter hides a lot of the peach flavor), but slathered on fresh bread with butter it is amazing! We also like it in homemade yogurt and I’m sure it would be great on pancakes and waffles too.

(This is adapted fromĀ Summer in a Jar: Making Pickles, Jams & MoreĀ by Andrea Chesman. It was published in 1985 so it’s been around for awhile, but you can’t beat the simple, small-batch recipes in it! I’ve got one more to share with you, hopefully next week!)

Maple Peach Butter

Ingredients

  • 5 lbs peaches
  • 1 cup maple syrup
  • 2 tablespoons lemon juice
  • 1 teaspoon cinnamon

Instructions

  1. Peel and remove pits from peaches.
  2. Puree in a blender.
  3. Add 1 cup maple syrup for every 12 cups of puree (or reduce accordingly, because it takes a lot of peaches to make 12 cups!). This is a very approximate measurement--it does nothing but add sweetness. You can totally adjust that to your taste, or you can you brown or white sugar, or honey, or stevia, or whatever you want. A little sweetener does help bring out the peach flavor.
  4. If desired, add a pinch of cinnamon as well (it goes great with the maple flavor) and a dash of lemon juice (also helps to accent the peach flavor).
  5. Cook 10-15 minutes, skimming off the foam. I usually put a little plate in the freezer and drop some of the mixture onto the cold plate. When it starts to hold its shape instead of just sliding down the plate, you'll know it has thickened up nicely. (It will also have reduced significantly.)
  6. Let cool in pan for a little while, then pour into jars for storage. I store it in the freezer (refrigerate until completely cool before freezing!), or you could probably add lids and process in a hot water bath for room-temperature storage.
  7. Yield: 10 cups of peach butter
http://www.savingbymaking.com/2013/09/maple-peach-butter/

 

Do you make fruit butters other than apple butter? This was my first time and I made 3 batches this summer!

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