Peach Butter

It's not a jam, jelly, preserve or compote. It's even better.

I made my first batch of peach butter in South Carolina with a big bushel of peaches picked from the orchard that morning. I dolloped it warm on a biscuit, took a bite and was hooked.

It is different from jam or preserves because it is smooth and silky. Concentrated down to pure peach essence, it is delightful on your morning toast or yogurt. I always make extra jars to give away as part of my ongoing campaign to introduce the world to fruit butter. Very few people have heard of peach butter, but everyone who tries it is won over.

Since that first batch, I have made peach butter with grocery store peaches and it still turns out great. I leave the skin on for maximum flavor. That, and a long, slow simmer, results in a peach butter that tastes like pure summer.

Ingredients

4 pounds ripe peaches
1 cup water
2 cups sugar
juice of one lemon

Instructions

1. Leave the skin on. Halve your peaches and remove the pits, then cut each half into quarters. Place peaches and water in a large pot and bring to a boil. Simmer about 15 to 20 minutes, stirring occasionally.

2. Place softened peaches in a blender and puree until very smooth. You may have to do this in two batches.

3. Return the peach puree to the large pot, add the sugar and lemon juice and bring the mixture to a simmer for 30 to 40 minutes, stirring often to prevent burning.

4. To test for doneness, drizzle a ribbon of peach butter across the surface and see if it holds it shape for a second before dissolving back into the pot.

5. Place in jars, cool on the counter and then keep in the fridge for up to two weeks.

Note

Everyone who gets a jar of my peach butter asks me how to use it. Eat it on crumpets, toast, yogurt, oatmeal, vanilla ice cream, or straight from the jar with a spoon.