Ingredients
Equipment
Method
Cook peaches until very soft
- Combine peaches, granulated sugar, brown sugar, and lemon juice in a large saucepan over medium heat, stirring to coat.
- Cook for 15 minutes, stirring often, until the peaches are very soft and beginning to break down.
Blend smooth
- Use an immersion blender or transfer the mixture to a blender and puree until completely smooth.
Thicken into peach butter
- Return the puree to the saucepan and stir in cinnamon, nutmeg, and vanilla extract.
- Simmer over low heat for 40–50 minutes, stirring frequently, until the butter is very thick and holds its shape on a spoon (visual cue: a ribbon sits on the spoon rather than running).
Jar and store
- Ladle the hot peach butter into sterilized jars, leaving appropriate headspace, then refrigerate for up to 3 weeks.
- For shelf stability, process the filled jars in a water bath for 10 minutes, then cool and store.
Notes
Pro tip: blend while the mixture is hot so it reaches a truly smooth, glossy texture. Refrigerate in sealed jars for up to 3 weeks; for longer storage, use the water-bath option noted in the instructions (freezing is generally not recommended for canning-style fruit butter). Dietary swap: for lower sugar, reduce granulated and brown sugar to taste and expect a slightly softer set and lighter thickness.
