Homemade Peach Butter Recipe (Easy & Perfectly Sweet)

There’s nothing like a spoonful of silky, spiced peach butter to bring the taste of summer to your breakfast table! This easy recipe uses just a few ingredients—ripe peaches, sugar, and time—to make a richly flavored fruit spread that’s perfect for toast, biscuits, yogurt, or even ice cream.

Ingredients:

4 to 4½ pounds peaches (about 14–18 medium-sized ripe peaches)
½ cup water
4 cups granulated sugar

Instructions:

1. Prepare the Peaches

Rinse the peaches thoroughly under cool running water to remove any dirt or fuzz.
Bring a large pot of water to a boil. Working in batches, blanch peaches for 30–60 seconds, then transfer immediately to a bowl of ice water to stop the cooking.
Once cooled, drain peaches on a towel or colander.

2. Peel, Pit & Chop

Halve the peaches and twist to separate.
Remove the pits and discard any fibrous center.
Gently peel off the skins—they should slip off easily after blanching.
Cut peaches into quarters or smaller chunks.

3. Cook the Peaches

Place chopped peaches in a large saucepan with ½ cup water.
Bring to a simmer over medium heat and cook until very soft and mushy, stirring frequently (about 20–30 minutes).

4. Puree the Fruit

Use an immersion blender, food processor, or food mill to blend the peach mixture until completely smooth.
Measure 2 quarts (8 cups) of the peach puree and return to a clean saucepan.

5. Add Sugar & Simmer

Stir in 4 cups of sugar until dissolved.
Bring to a gentle boil over medium-high heat, then reduce heat to medium.
Simmer uncovered, stirring frequently to prevent sticking or burning, for 30–60 minutes, or until the mixture is thick and spreadable (it should mound slightly on a spoon).

6. Jar the Peach Butter

Ladle the hot peach butter into sterilized jars, leaving ¼-inch headspace.

7. Preserve (Optional)

If canning: Process in a water bath canner for 10 minutes (or 15 minutes if above 6,000 ft elevation). Cool on a towel and check seals after 12–24 hours.
If storing: Let cool to room temperature and refrigerate for up to 3 weeks, or freeze in airtight containers for up to 6 months.

Notes & Tips:

Ripeness matters: Use fully ripe, fragrant peaches for best flavor.
For spiced peach butter, add a pinch of cinnamon, nutmeg, or vanilla extract during the simmering stage.
Yield: About 4–5 half-pint jars.

Storage:

Refrigerator: Up to 3 weeks
Freezer: Up to 6 months
Canned: 1 year in a cool, dark pantry