Peach Butter: 3ten.ca
Recipes

Recipe: Peach Butter

Peach Butter: 3ten.ca

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.

Cooking with Fruit: 3ten.ca

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?

Peach Butter: 3ten.ca

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.

Peach Butter: 3ten.ca
Summer Fruit: 3ten.ca

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.

Peach Butter: 3ten.ca

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.

Peach Butter

Author: Ali
Servings: 1 cup
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. Okay, let’s get cooking.
Prep Time15 minutes
Cook Time45 minutes
CourseSnack
CuisineAmerican

Ingredients

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

Instructions

  • 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.
  • Eat it on top of biscuits, on toast, or even on top of waffle or pancakes – and eat with agave, so good!
  • It’ll 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.

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