Can I make slow cooker peach butter?

Yes! You'll need a few small tweaks to make this work perfectly for a crock pot, and it will take some extra time to thicken once blended. We recommend using our slow cooker apple butter recipe as a guide if you'd like to make slow cooker peach butter.

How do I store peach butter?

Let peach butter cool completely, then store in an airtight container in the fridge for up to a week, or in the freezer for up to 6 months. If you use a wide-mouth container, you can typically ladle cooled peach butter straight into it without making too much of a mess; if you're using a jar with a smaller opening, you may need to carefully spoon in the fruit butter or use a canning funnel to transfer it to the jar. We like freezing peach butter in small deli containers or mason jars with tight-fitting lids . Leave about an inch of headspace at the tops of the jars or containers to allow the peach butter to expand as it freezes! When you want to use it, defrost a jar of frozen peach butter in the refrigerator overnight.

Can this sauce be canned or preserved?

Unfortunately, no. This recipe has not been lab-tested or pH-tested for home canning safety, so we do not recommend canning this fruit butter with home canning methods (including a water bath canner, boiling water bath, or pressure canner). That said, this delicious peach butter puree freezes beautifully: We recommend storing it in small, airtight containers in the freezer and defrosting as needed throughout the year!

Why won't my peach butter thicken?

The exact amount of time it will take for this peach butter to thicken will depend on several variables, including the moisture content and size of your peaches, the size and shape of your saucepan, the exact strength of your burner, and even the humidity in your kitchen. Don't worry if your peach butter looks a little runny right after you blend it! Just return the saucepan to the stove over low heat, stir frequently, and let any extra moisture evaporate until it reaches your desired consistency. While this is a simple recipe, it does cook at a slow pace, and will usually take a full afternoon to cook and thicken. Be patient, and pay attention to the visual cues as you go along! We do find that peach butter and pear butter take a little longer to cook and thicken than our homemade apple butter : If you're used to apple butter, you may find this fruit butter moves a bit more slowly.

What can I use if I don't have an immersion blender?

Let the cooked peaches cool completely, then put the mixture through a food mill or blend in a food processor until smooth. Regular blenders are a little hit-or-miss with this recipe: most high-powered blenders will do just fine, but this mixture is a bit too thick for some of the older blenders we've tested and doesn't always blend smoothly. We recommend an immersion blender, food mill, or food processor for best results! Once blended, you can return the peach butter to the stove and thicken normally if needed.

Peach Butter (Freezer Friendly!)

Description

This easy stovetop peach butter is a great way to use those fresh fall peaches! Freezer-friendly.

Ingredients

Scale

3 pounds fresh peaches, pits removed and cut into quarters (about 5-6 large peaches)
1 teaspoon ground cinnamon
¼ cup pure maple syrup
1 Tablespoon lemon juice
pinch of kosher salt (about ¼ teaspoon)

Cook Mode Keep screen awake

Instructions

Stir all ingredients together in a medium saucepan. Cover and cook on low heat, stirring occasionally, for 2-3 hours, until peaches are very soft and have darkened in color.
Turn off the heat and let peach mixture cool, uncovered, for 15-30 minutes.
Use an immersion blender to carefully purée the peach mixture until smooth.
Return peach purée to the stovetop, leaving the saucepan uncovered this time. Cook over low heat, stirring frequently, until peach butter has thickened to your desired consistency. This usually takes about an hour, but the exact time will vary depending on the peaches you use, the size of your saucepan, and the humidity in your kitchen. Keep an eye on the peach butter as it thickens, and don't forget that the butter will continue to thicken a little bit as it cools!
Serve peach butter warm, or let it cool completely and transfer to an airtight container. Store in the fridge for up to a week, or in the freezer for up to 6 months.

Notes

Additions and Substitutions. Use honey or brown sugar in place of maple syrup. Adjust the exact amount of cinnamon to suit your personal taste. Add additional spices (ground ginger, nutmeg, cloves, or pumpkin spice) if you like. Add a splash of bourbon, whiskey, or vanilla extract as the peaches cook for extra depth of flavor.

Do I need to peel the peaches? Nope! A good immersion blender will give you a pretty smooth peach butter, and you shouldn't notice much extra texture from the peels. That said, if you want the smoothest possible fruit butter, you can peel the peaches beforehand and/or run the finished peach butter through a food mill to remove any lingering texture. For best results, cook the peaches until they are very soft, and continue blending for an extra minute or so once you've worked out all the chunks to help the peach butter be silky smooth.

Storage and Freezing. Let peach butter cool completely, then transfer to airtight containers (we love using small deli containers or jam-sized mason jars). Store in the fridge for up to a week or in the freezer for up to 6 months. Let frozen peach butter thaw overnight in the fridge when you're ready to use it.