Best 18 Peach Butter Recipes

OLD-FASHIONED PEACH BUTTER

Steps:

• In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves. Transfer to a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until peaches are very soft, stirring occasionally., Stir in tapioca. Cook, uncovered, on high for 1 hour or until thickened. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and refrigerate up to 3 weeks or freeze up to 1 year. To use frozen peach butter: Thaw in the refrigerator for 1-2 days; use within 3 weeks.

BUTTER BISCUIT PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peaches, 3/4 cup white sugar, brown sugar, butter, cornstarch, vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and salt in a large pot over medium heat; cook and stir until sugars are dissolved and butter is melted, about 5 minutes.
• Sprinkle each biscuit with 1 pinch cinnamon, 1 pinch white sugar, and 1 pinch nutmeg. Flatten biscuits on a lightly floured surface using a rolling pin. Cut each flattened biscuit into 12 to 15 small squares; stir into peach mixture. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 10 minutes.
• Pour peach-biscuit mixture into a 9x13-inch baking dish and allow to thicken for 2 to 3 minutes; cover or decorate with pie crust. Cover dish with a sheet of aluminum foil and place dish on a baking sheet.
• Bake in the preheated oven until crust is golden brown, 45 minutes to 1 hour. Cool before serving.

PEACH BUTTER

Steps:

• Wash peaches, remove seeds and any bad spots- DO NOT PEEL!
• Chop peaches.
• Put peaches in pot with water.
• Cook peaches over medium, simmer until peaches are soft, about 15- 20 minutes depending up on the ripeness of your fruit.
• Run the peaches through a food mill till all that is left in the mill are the peach skins which you can discard now.
• You should have about 2 quarts of peach pulp.
• Mix pulp with sugar and cinnamon.
• Cook over medium heat until thick enough to round up on a spoon about 30 minutes to an hour (this may also be done in a slow- 250 degree oven but it takes longer).
• You will need to stir frequently, making sure that it doesn't stick.
• Place in hot sterilized jars, leaving 1/4" headspace.
• Adjust lid and rings on jars.
• Process in a water bath for 10 minutes.
• Remove to counter and allow to cool.

PEACH PANCAKES WITH BUTTER SAUCE

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the milk, eggs and oil; add to dry ingredients just until moistened. Fold in peaches., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown., Meanwhile, in a small saucepan, combine the corn syrup, sugar, butter and egg. Cook and stir over medium heat until mixture is thickened and coats the back of a spoon. Stir in vanilla. Serve with pancakes.

PEACH-HONEY-VANILLA BUTTER

Steps:

• Combine peaches, apple, and orange juice in a large, heavy pot. Bring to a boil; reduce heat to low and let simmer, covered, until peaches are tender, 10 to 15 minutes. Remove from heat. Let cool slightly, about 10 minutes.
• Meanwhile, inspect 8 to 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach mixture is ready. Wash new, unused lids and rings in warm soapy water.
• Puree peach mixture, working in batches, in a blender or food processor until smooth. You should have about 14 cups of puree.
• Return all of the puree to the pot. Add sugar, honey, and vanilla bean seeds. Bring to a boil, stirring until sugar dissolves; reduce heat to a simmer. Simmer, uncovered, until mixture is thick and starts to mound, stirring frequently, 60 to 70 minutes.
• Ladle mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

SLOW COOKER PEACH BUTTER

Steps:

• Add the peaches and water to a blender; process until smooth.
• Transfer mixture to a slow cooker; stir in the brown sugar.
• Cover and cook on LOW for 4-6 hours.
• Remove the lid and stir in the lemon juice, ginger, and cloves; allow to cool, uncovered.
• Taste to adjust the flavorings.
• Once cool, the peach butter may be stored in the refrigerator in containers with tight fitting lids; it will keep for several weeks.

GOOEY BUTTER PEACH COBBLER

Steps:

• 1. Preheat oven to 350 degrees. Place 1/2 stick of butter in a 9x13 pan and melt in the oven.
• 2. TO MAKE CRUST LAYER: mix all remaining crust ingredients (except butter) until smooth. Pour 1/2 of the mixture in bottom of pan with melted butter. DO NOT STIR.
• 3. TO MAKE PEACHES LAYER: Put peaches in a medium saucepan mix in flour, sugar and salt. Heat until mixture thickens slightly. Spoon peaches over crust mixture in pan.
• 4. TO MAKE GOOEY LAYER: Mix all ingredients until smooth and creamy. Pour over peaches. Make sure each layer is distributed evenly in pan as you pour it. DO NOT mix layers once in pan.
• 5. Drizzle remaining crust mix on top of cobbler (it will not completely cover the gooey layer). iBake for 45-50 min. Let cool at least 15 minutes before digging in. Excellent warm but good cold too.

OLD-FASHIONED PEACH BUTTER - CROCK POT

Steps:

• In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves; mix well.
• Transfer to a 5 qt slow cooker.
• Cover and cook on low for 8 to 10 hours or until peaches are very soft, stirring occasionally.
• Stir in tapioca.
• Cook, uncovered, on high for 1 hour or until thickened.
• Pour into freezer containers; cool to room temp, about 1 hour.
• Refrigerate or freeze.

SPICED PEACH BUTTER

Steps:

• Peel and slice the peaches.
• Place in a large pot and cook over low heat until soft, adding small amounts of water if necessary to prevent scorching.
• Puree peaches with an immersion blender or in a food processor.
• Return puree to pot - you should have about 8 cups of puree. Add sugar and spices.
• Cook over medium-low heat, stirring often until mixture has reached desired thickness. (about 45 minutes).
• Ladle into hot, clean, half-pint jars leaving about ¼ inch head space. Top with the two-piece lids and rings, and process in a water bath for 15 minutes.

PEACH HONEY BUTTER

Steps:

• Drain peaches of all liquid & place in a lrg bowl.
• Add butter, cinnamon, nutmeg & honey.
• Mash to chunky applesauce consistency & chill for 2 hrs b4 serving. (I personally favor a smoother blend of this mix using my immersion blender vs a coarse mash).
• NOTE: Use w/English muffins, biscuits, scones, bagels, French toast, pancakes, waffles or whatever your imagination envisions.

PEACH OR APRICOT BUTTER-SLOW COOKER

Steps:

• Drain fruit.
• Remove pits& puree in blender.
• Pour into a slow cooker.
• Stir in remaining ingredients.
• Cover.
• Cook on High 8-10 hours.
• Remove cover during last half of cooking.
• Stir occasionally.

MICROWAVE PEACH PLUM BUTTER

Steps:

• Combine peaches, plums, and water in a microwave-safe glass or ceramic bowl. Heat in the microwave on high in 3 minute intervals, stirring between heating, until mixture is very thick, about 15 minutes. Stir in the cinnamon, ginger, and sweetener. Pour fruit butter into a jar. Cover and refrigerate until ready to use.

OLD-FASHIONED PEACH BUTTER

Steps:

• Place half of peaches into container of an electric blender; process until coarsely chopped.
• Pour into a flat-bottomed kettle.
• Repeat procedure with remaining peaches.
• Stir in sugar.
• Cook over medium low heat, stirring frequently 30 minutes or until mixture thickens.
• Quickly ladle butter into hot sterilized jars, leaving 1/4 inch headspace.
• Cover at once with metal lids and screw bands tight.
• Process in boiling water bath 5 minutes.

PEACH BUTTER

Steps:

• 1. In a large heavy kettle combine the peaches with 1 cup water and cook, covered, over low heat, stirring occasionally, until the peaches are tender. Puree peaches with immersion blender or stand blender, or force the peaches through the medium disc of a food mill.
• 2. Return the puree to the kettle, add the sugar, the lemon juice, and spices and bring to a boil. Simmer the mixture over low heat, stirring and skimming occasionally, for 1 1/2 to 2 hours or until thick.
• 3. Spoon into sterilized jars, filling the jars to within 1/4 inch of the top, and tap the jars on the counter to eliminate any air bubbles. Wipe the rims with a dampened cloth and seal the jars with the lids.
• 4. Put the filled jars in a water bath canner or on a rack in a deep kettle and add enough hot water to cover the jars by 2 inches. Bring the water to a boil and process the jars, covered, for 10 minutes. Transfer the jars with canning tongs to a dish towel and let them cool. Store in a cool, dark place.

PEACH AMARETTO BUTTER

Steps:

• Puree peaches in a food processor or blender until smooth.
• In a large stainless steel or enamel saucepan combine peach puree and sugar.
• Bring to a hard boil, stirring constantly, reduce to a simmer, cover and simmer for 30 minutes, stirring often.
• Add Amaretto and simmer for at least 5 minutes and until the desired thickness is reached.
• This will not thicken up past where you take it to.
• Ladle into half pint jars leaving 1/4 inch head space.
• Process in a boiling water bath 10 minutes at altitudes up to 1000 feet.

PEACH BUTTER PECAN DESSERT

Steps:

• Pour the peaches and juice of two cans in a 9x13 pan.
• Sift the cake mix over the peaches.
• Pour the melted butter over the cake mix.
• Pour the peaches and juice of third can on top of butter and cake mix.
• Sprinkle the coconut and nuts on top.
• Bake at 350 degrees F for 40 minutes or until brown and bubbling.

GRILLED CHICKEN WITH BOURBON PEACH BUTTER

Steps:

• Preheat oven to 250 degrees.
• Combine the first 3 ingredients in a saucepan, bring to a boil, and cover.
• Reduce heat, and simmer for 30 minutes.
• Combine peach mixture, bourbon, brown sugar, and 1/4 teaspoon salt in a food processor, or blenderand process for 1 minute or until smooth.
• Transfer peach mixture to a 13x9 inch glass baking dish, and bake for 2 hours 15 minutes or until thickened.
• Preheat grill to medium-high heat.
• Sprinkle remaining 1/2 teaspoon salt, and pepper evenly over chicken.
• Place chicken on a grill rack coated with cooking spray, and grill 6 minutes on each side or until done.
• Serve with sauce.

SUMMERTIME ALMOND BUTTER AND PEACH SANDWICH

Steps:

• Spread almond butter onto one side of each slice of bread. Pile the sliced peaches atop one almond butter-covered slice and sandwich with the other.