I love peaches. Plain and simple. And making peach butter to add to toast, muffins, or even stirred in oatmeal is just a delicious way to enjoy the fresh picked peach taste year ’round. Today, I am going to share with you how to get started making and canning your own peach butter.
First, start with approximately 30 peaches, and rinse them. Then, remove the pits and cut into quarters. Place the quartered peaches in a crock pot. Sprinkle on 2 T. cinnamon and 1 cup of sugar. Turn the crockpot on low, and allow to cook for about 12 hours.
After 12 hours, you will want to mash up the peach mixture. It’ll be rather “soupy” at this point, and you can use a potato masher if you want, or a stick blender does a great job.
Sprinkle 1 cup of sugar and 2T. cinnamon over the blended peaches and allow to cook on low for another 3 hours with the lid off. This will allow the butter to thicken, and your whole house will smell so good at this point!
Then, to can the butter, fill clean pint jars to 1/2 inch headspace and water bath for 20 minutes. Remove from the water, allow to cool for 24 hours and check the seals. Any that haven’t sealed should be placed in the fridge and used within a week or so. Wipe the remaining jars clean and store in a cool dry place for up to a year.
Use as a spread on toast, stir into oatmeal, or even as an ice cream topping! Enjoy!
Wait, you don’t need to remove the skins? That would be so much easier!!
nope, for peach butter I leave them on. It’s kinda of a way to get a break from peeling all those babies!