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.
- 4 cups peaches, pitted and diced (leave the peels on)
- 1/4 cup raw honey
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 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.
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.
- Serving Size: 2 tbsp
- Calories: 31
- Sugar: 7
- Carbohydrates: 8
- Fiber: 1