My favorite part of summer is peach season
If it were up to me, peaches would stay in season year-round. They're my favorite of the summer stone fruits and one of the few things that makes this mild-weather girl (somewhat) accepting of the boiling summer temps that accompany them. Now that the season is gently dipping toward fall weather, one of my favorite ways to take advantage of the end of season peaches is by cooking them down into this fall-influenced Spiced Peach Butter. Consider it a delicious celebration that the temps are finally cooling down.
What is peach butter?
You might be wondering what exactly a peach butter is. Afterall, there is no actual butter in the recipe.
Fruit butters are made by cooking the fruit down until thick and saucy, then blending or processing until smooth and spreadable. The mixture is often sweetened and spiced, but unlike jams and jellies, no pectin or gelling agent is generally used. Though also similar to a fruit curd, you'll find no eggs or butter in the mixture either. Fruit butter is generally simple and smooth, perfect for whipping up the morning of breakfast with little fuss and enjoying all week long!
What to serve this spiced peach butter with
- These Spiced Peach Crumble Bars are my favorite way to use this recipe.
- It's also tremendously lovely swirled into Scottish Porridge and other hot cereals.
- Use it as a topper for toast. Add a shmear of cream cheese or mascarpone if you're going all in!
- Layer it in a yogurt parfait with almonds or pecans.
- Top your pancakes or French Toast with it.
- Use it to fill crepes. Add a bit of mascarpone or whipped cream to make them extra decadent!
- Serve it with a cheeseboard. It is particularly lovely with goats cheese!
- Warm it up and serve over ice cream.
- Eat it straight out of the jar by the spoonful. Zero regrets.
Do I need any special tools to make this recipe?
- A cutting board
- A good knife
- Measuring cups and spoons
- A large saucepot or dutch oven that can accommodate 4 cups of peaches
- A blending tool
- A storage jar or airtight storage container
When it's time to blend the peach mixture, I prefer to use my immersion blender. If you do not have one, you may carefully transfer the peach mixture to a traditional blender to process, or to a mixing bowl to blend with a hand mixer as well. Find these and other Whip & Wander kitchen tool favorites in my shop page.
Storage
Leftovers may be refrigerated for 7-10 days in airtight containers. I like using these glass ball canning jars or these glass weck jars because one jar should generally fit the entire ~2 cup recipe.
A note for special diets
This Spiced Peach Butter is grain-free, gluten-free, refined sugar-free, dairy-free and friendly for Paleo diets.
Print
Spiced Peach Butter
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 cups 1x
- Category: Breads, Butters, and Jams, Breakfast & Brunch, Desserts
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Now that the season is gently dipping toward fall weather, one of my favorite ways to take advantage of peaches is by cooking them down into this fall-influenced Spiced Peach Butter. Consider it a delicious celebration that the temps are finally cooling down.
Ingredients
- 4 cups peaches, pitted and diced (leave the peels on)
- ¼ cup raw honey
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Instructions
- Combine all ingredients in a large pot set to cook over medium heat. I prefer to use my enameled cast iron dutch oven, but any large sauce pot will work.
- Allow to come to a simmer, then cook for an additional 15-20 minutes with a wooden spoon or spatula, stirring occasionally until reduced significantly. If the mixture begins to stick to the bottom of the pan, you may lower the heat slightly.
- Remove from heat. Use an immersion blender to blend the reduced peach mixture until smooth. If you do not have this tool, you may carefully transfer the peach mixture to a traditional blender to process or to a large mixing bowl to blend with a hand mixer as well.
- Allow the peach butter to cool slightly then transfer to a storage jar. You should have about 2 cups of reduced Spiced Peach Butter which fits well into these glass ball canning jars or these glass weck jars.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: 2 tbsp
- Calories: 31
- Sugar: 7
- Carbohydrates: 8
- Fiber: 1
Michael Brubaker says
Very well spiced! I used 12 cups of frozen unsweetened peaches that we harvested last season. I followed The recipe exactly except for adding additional sugar to taste and 1 Tsb of lemon juice as I held the reduced butter overnight in the fridge.
Yielded 10 1/2 pints canned using a 10 minute boiling water method
Jenni says
Michael, I'm so glad you enjoyed this recipe! Sounds like you're going to have a lovely stock of peach butter for the year!
Susan M Spear says
Is it safe to can without the sugar?
Jenni says
Susan, I'm sorry but I don't have extensive experience in canning so I can't speak to the safety. We always make a batch and refrigerate it for about a week.
kathy smoker says
Can this be water bath canned?
would love to can enough for all the winter months.
Whip & Wander says
Kathy, I'm so sorry, but I don't know enough about canning to confidently comment on whether it would be appropriate or not. However, I believe the Ball Canning Company fields food preservation questions so they might be a good resource to ask.
Jenni says
Simply delicious! My whole home smelled of fall while this simmered on the stove. I love putting it on my morning oatmeal- definitely a game changer!!
Rosemary says
Is this recipe appropriate for processing?
Whip & Wander says
Rosemary, I'm sorry, but I am not sure if this recipe is appropriate for processing. I have only used it within the 7-10 day fridge storage.
Lathiya says
I recently tried Apple butter and loved it. So this spiced peach butter also interesting and love to try.
Debra says
Nice distinction between the jam and the butter. I like that you didn't use any refined sugar....totally up my alley. Beautiful list of what to do with this peach butter....where to start? I may have to work my way through.
Ramona says
Great idea! such a versatile sauce to have - you can make so much with this. I like that it lasts for quite a while in the fridge too. Brilliant ! Thank you so much for sharing this.
Candiss says
I love the idea of making a peach butter rather than just a jam. I will have to take this method next year when my family's apricot trees are producing as this spice mix would be delightful with them!
Jeannette (Jay Joy) says
I WOULD love to use this on toast, French Toast pancakes, yogurt, in crepes, with cheese and YES ice cream! I agree that it can be eaten out of the jar as well, but if I tell my kids that it would be gone the first day!
Emily says
I knew I loved apple and pumpkin butter before but now I know I love peach butter too- DELICIOUS!
Erika says
This is a fantastic way to use peaches. Thanks for sharing!
Stine Mari says
I love how you combined Fall flavors with Summer peaches! Peaches do pair really well with these spices. It looks so good!
Renu says
mmmm...looks so delicious. This will go well as a dressing on my boring salads, or I would not even mind enjoying it as is :D. So creamy and yum
Jacqui Debono says
I am new to apple butter, so this is a revelation! This is a great use for peaches from our trees, and would make a lovely gift!