A great way to preserve your peach happiness all year round is to make a simple peach butter. With as little effort as possible you can enjoy a sweet, full flavored delight to spread on fresh bread, french toast, a bagel, ice cream or just eat with a spoon!
Not much to say, except that you should rush out right now and get you some peaches to make this for yourself or a loved one or both!
Homemade Peach Butter Recipe: Printable Recipe
Makes 4 (8oz) jars, Recipe from Good Housekeeping
6 lbs. Fresh summer peaches
1-1 1/2 cups sugar
1 cup brown sugar
1 tsp. cinnamon
4 (8 oz) jars with lids
Clean, peel (optional – some people do, some don’t), quarter, and pit the peaches into large sauce pan. Cook over medium heat until very soft, about 25 minutes. Blend in batches or use a hand blender to emulsify to a smooth, consistent “butter” like spread. Continue cooking and add the sugar and cinnamon, stir continuously and turn up the heat to high. Bring to a light boil and then reduce back to medium low, simmering and stirring frequently for about 1 hour. Prepare your jars and lids by boiling in a hot water bath when there is about 15 minutes remaining on your peach butter. Add hot liquid to hot jars and seal. Cool on counter until easy to handle. I recommend saving some for yourself to enjoy the moment you finish. Warm peach preserves over vanilla ice cream sounds like a great reward for all the effort you put into making this delicious treat!
I am sure you figured out that peach butter doesn’t actually contain any butter, but rather becomes so rich and spreadable that it is almost like a fruit butter itself. The great thing with this recipe is that if your peaches are sweet, reduce the sugar. You are getting more fiber and nutrients just from not straining the fruit itself.
A simple recipe for the beginning of the week! I have also updated some pictures of the wonderful Moussaka, a classic in Greek cuisine! Check them out and try the recipe if you are feeling up to it, a long but very rewarding process
Hope you have a really wonderful week,