Homemade Spiced Peach Butter
50kcal
Ingredients
- 4 pounds ripe peaches, peeled, pitted, and chopped
- 1 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp kosher salt
Method
- In a large pot, mix chopped peaches, both sugars, lemon juice, vanilla, cinnamon, nutmeg, and salt. Stir until the peaches are evenly coated.
- Cook over medium heat until bubbly (about 10 minutes), stirring occasionally. The peaches will soften and release their nectar.
- Reduce heat to low and simmer for 1–1.5 hours, stirring often to prevent sticking. The mixture will thicken as the peaches break down.
- For silky-smooth peach butter, use an immersion blender. Prefer rustic texture? Leave it chunky!
- Cook 15–20 minutes more until it coats a spoon without dripping. This step ensures that perfect, spreadable consistency.
- Let cool slightly before transferring to jars. Refrigerate for up to 2 weeks or freeze for longer storage.
Nutrition
Calories50kcalCarbohydrates12gSodium20mgPotassium60mgFiber1gSugar11gVitamin A6IUVitamin C4mgCalcium1mgIron0.1mg
Notes
For a lower-glycemic option, try reducing sugar by half or using coconut sugar. A splash of almond extract can replace vanilla for a different flavor profile. If too thick, stir in a splash of apple juice while reheating.