Homemade Peach Butter is one of those things that really makes your kitchen smell like, well, summertime magic. Ever get a big batch of peaches and think, what do I do with all these before they get squishy? That was me last August. Wanted to preserve all that peachy goodness but didn’t wanna fuss with stuff that takes ages. If you love the big flavors found in classic brown butter peach crisp or iced southern peach tea, you are in for a treat. I’m gonna break down how to make deliciously easy homemade peach butter right in your own kitchen and save you from tossing out those sweet but bruised peaches languishing on your counter.
Homemade Peach Butter Recipe
Alright, confession, the first time I tried making homemade peach butter, I thought you needed fancy chef tools. Spoiler—nope. Most of us have what we need already: just a big pot, a spoon, maybe a blender if you want it super silky. Peel a bunch of peaches (or don’t peel if you’re feeling lazy, honestly I skip this with local peaches). Toss your peach slices into the pot with a little sugar and, this sounds weird, but some lemon juice too. Lemon wakes up all that sunny flavor.
Let it cook low and slow until the peaches are mushy and super fragrant. Be patient. It takes a while, but the house will smell like a five-star pie bakery and that makes the wait easier. Once cooked, I blitz it with a hand blender till velvety. Love to add a big pinch of cinnamon—makes it cozy. Pop it in some clean jars and you’ve got yourself summer-in-a-spread. Wanna see this in action? Scroll on for all the steps.
If you’ve never tried making fruit butter before, this recipe is surprisingly foolproof. I never thought I’d get it right until I did!
Old-Fashioned Peach Butter Recipe
Some folks say you need fancy gadgets or hours of stirring to make old-fashioned peach butter, but honestly, the taste is all about patience and good peaches. My grandma (bless her sweet tooth) always said the secret was to keep things simple. No need to get wild with spices at first—just peaches, sugar, and that tiny squirt of lemon. The magic is what happens as it cooks: the fruit caramelizes a bit, flavors deepen, and you get that old-school, homespun sweetness. Sometimes, if you want to get really nostalgic, you can even leave it a little chunky. No one’s judging.
Pour it in jars and let it cool. Use it on biscuits, spread it for breakfast toast, or heck, eat it with a spoon straight from the jar (I know you will, too). Not trying to wow fancy guests, just chasing a comfy, peachy throwback from your childhood.
Become a Better Cook
Let’s get real for a sec. Not every batch turns out perfect. I’ve burned a pot (okay, two) by forgetting to stir. Here’s the deal: trust your senses. If it smells caramel-y, scrape the bottom more often. If the peach butter tastes too sweet, just add a splash more lemon. The best cooks are the ones who taste as they go and aren’t scared to mess up.
Try swapping sugar for honey if you want something warmer and folksy. Maybe sprinkle a little nutmeg in there for something different. Practice makes the magic—not perfection. Don’t put yourself in a jam, just have fun!
“Never thought making peach butter could be this easy. Tasted just like my Nana’s and impressed my picky eaters too!”
Most Popular Recipes
Want more ways to play with peaches? Trust me, you’ll want to check these out after your homemade peach butter is in the jars:
- Looking for a cake? Don’t miss the Delicious Summer Peach Cake that’s a breeze to bake. Fast, easy, and a total family-pleaser.
- Creamy pie more your vibe? This Deliciously Creamy Peaches and Cream Pie for every Summer Day brings old-school goodness to every bite.
- Want something lighter? A Deliciously Fresh Peach Salad with Feta for Summer Days keeps things crisp and refreshing.
- Feeling fancy? Whip up a Deliciously Simple Peaches and Cream Pie you’ll want to share.
Bold flavors, simple prep, and very little stress—that’s the key!
Tips for Successful Peach Butter Making
There are a few things I wish someone had told me when I was staring down that pile of peaches. So, here goes:
- Keep the heat on low—the slower you cook, the more intense that flavor.
- If the peach butter looks runny, just keep simmering. It thickens more as it cools.
- Taste as you go! Add sugar in baby steps. Some peaches are candy-sweet, others need help.
- Store it in a clean jar and pop it in the fridge. It’ll last for weeks if you don’t eat it all by then (good luck with that).
Common Questions
Q: Do I have to peel the peaches?
A: Honestly, no. If you have a good blender, leave the skins on. If they’re fuzzy or rough, just peel ’em.
Q: How long does homemade peach butter last?
A: Stashed in the fridge, up to 3 weeks. Freeze small portions and you’ve got sunshine mid-winter.
Q: Can I make this with frozen peaches?
A: Yup! Just thaw first. It might take a bit longer to cook, but still works.
Q: Is peach butter or peach jam sweeter?
A: Peach jam usually packs more sugar, but peach butter feels richer and less sweet.
Q: Can I swap lemon juice for lime?
A: You bet. The tart punch is all you want, the exact citrus doesn’t matter much at all.
Ready to Spread Some Peachy Joy?
Look, there’s nothing better than homemade peach butter on a hot biscuit. Takes you straight back to the best summer mornings. If you need more inspiration or want to perfect your peaches, I totally recommend checking out this Easy Peach Butter Recipe and, for classic vibes, the Old-Fashioned Peach Butter Recipe. Every kitchen can use a bit of that nostalgic, peach-scented love. Give this recipe a try, let yourself mess up, and make it your own. Pretty soon, friends will be lining up at your door for a jar.
Homemade Peach Butter
Ingredients
Method
- In a large pot, combine sliced peaches, sugar, and lemon juice.
- Cook the mixture on low heat, stirring occasionally, until the peaches are mushy and fragrant, about 2 hours.
- Use an immersion blender to puree the mixture until velvety smooth.
- Taste and add cinnamon if desired, then continue to cook for another 10 minutes.
- Once cooked, pour the peach butter into clean jars and let them cool.
- Refrigerate and enjoy within 3 weeks.
