Recipe: Peach Butter

Peach butter – it’s like peach jam but without pectin. A while back I made strawberry rhubarb butter and it was so good. If you love peaches, this butter is delicious, too. You can have it for breakfast or as an after dinner snack – it works both ways. Okay, let’s get cooking.

Ingredients

• 2 cups of pealed and pitted peaches
• 2/5 cup of sugar
• 1 tablespoon of lemon juice
• 1 teaspoon of cinnamon
• salt to taste

You can use frozen peaches if you like, but fresh is best. Get out a sauce pan and put everything into the pan on medium heat. Bring to a boil and stir – let simmer for about 45 minutes.

Then, after the 45 minutes, pulse in your blender until it’s just a tad chunky, like apple sauce.

If you like is smoother, then just keep blending. Strange, but I like this peach butter to have some texture, where as with the strawberry rhubarb butter, I like that one nice and smooth. Odd how that happens, eh?

Eat it on top of biscuits, on toast, or even on top of waffles or pancakes – and eat with agave, so good! Or, if you’re in the mood for a savory snack, you could have it on crackers with some camembert cheese and a glass of wine.

This peach butter will keep in the fridge for about 3 weeks, yet I doubt it’ll last that long. The recipe doubles or multiples quite well so feel free to make a big batch and freeze some if you like. Oh, and I haven’t tried it yet, but I bet you could make it in your crockpot on high for 4 hours. That would make a huge batch.

Thanks so much for stopping by and I hope you’re having a wonderful summer so far – fresh fruit, recipes and all!

Take care and I’ll see you again soon.