Low-Sugar Peach Butter Recipe
This homemade peach butter recipe is an amazing way to preserve the peach harvest. This is the best low-sugar peach sauce, and it’s delicious on toast, yogurt, muffins, or oatmeal.
Servings: 3 half-pints
Equipment
Ingredients
- 8 cups peaches, sliced
- 1/2 cup water
- 1 cup sugar {optional - see notes}
- 1 tbsp ground cinnamon
- 1 tsp lemon zest
- 2 tsp lemon juice
- 1 tsp vanilla extract
Instructions
How to Make Peach Butter
- Chop the peaches into semi-uniform pieces.8 cups peaches, sliced
- Add the peaches, water, cinnamon, lemon zest, lemon juice, and vanilla extract to a heavy-bottomed saucepan.1/2 cup water, 1 tbsp ground cinnamon, 1 tsp lemon zest, 2 tsp lemon juice, 1 tsp vanilla extract
- Bring ingredients to a boil over medium-high for 2 minutes, stirring constantly. Pro tip: watch for popping peach juice!
- Reduce the temperature to medium-low, stirring occasionally, cooking for 15 minutes.
- Blend the peach mixture with an immersion blender, or (carefully) transfer in batches to a blender or food processor. If using a blender, remove the center of the lid and drape the lid with a clean towel to allow steam to escape.
- Return the mixture to the Dutch oven, add the sugar, and cook over medium-low heat, stirring often, until the mixture has reduced/thickened (~5-15 minutes).1 cup sugar
{Optional} Canning Peach Butter Instructions
- Prepare your water bath canner by filling it with water. You need to have enough water to cover the jars by 1 inch once the water is boiling.
- Set the canner on the stove. Turn the burner to high. Once it reaches a boil, reduce it to simmer. You want to keep the water hot so that everything is ready when the peach butter is.
- Wash and sanitize your jars. You’ll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 170˚F.
- Wash your lids and set aside in a clean place.
- Place a canning funnel on top of one of the jars.
- Ladle the warm peach butter into jars, leaving 1/4 inch of headspace. Headspace is defined as the space between the top of the food and the top of the jar.
- Remove any bubbles from the jar (I use a plastic chopstick).
- Use a wet clean rag and wipe the rim of the jars to make sure they are free of any delicious peach sauce.
- Place a clean lid on the jar and then a ring. Tighten the ring to fingertip tight.
- Using canning tongs, gently place your jars in the canner. Put the lid on, and set your timer. Pro tip: the water must return to a boil in the canner before you can start the timer.
- Process half-pints, pints and quarts based on the elevation guide below:*0-1,000 ft – Half-Pints & Pints =10 min Quarts =15 min*1,001-6,000 ft – Half-Pints & Pints =15 min Quarts =20 min*6,000 ft+ – Half-Pints & Pints =20 min Quarts =25 min
- Once the jars have processed for the appropriate amount of time, remove the canner from the burner, and carefully remove the lid of the canner (Pro tip: use oven mitts to take the lid off because the steam is super hot).
- After the jars sit for 5 minutes in the canner, use canning tongs to carefully remove the jars, and place them on a thick towel in a place where they can be undisturbed for 12 hours.
- After the jars have rested for about 12 hours, press down in the middle of each lid. If it "gives" at all, the jar didn't seal. Either enjoy it that day, put it in the fridge, or reprocess it.
- Once the jars have sealed and cooled, remove the rings. Label and store sealed jars in a cool (best results are 50-70˚F) dark place for up to 12-18 months.
Notes
- The amount of natural sugar in peaches allows you to reduce the sugar if you'd like and it will still be safe for canning. If you prefer a low-sugar option, start with 1/4 cup and then adjust to taste.
- Makes 3 half-pints.
- Nutrition values are an estimate only.
Slow Cooker Instructions:
Cook ingredients on low for 4-6 hours.
Nutrition
Serving: 1tbsp | Calories: 10kcal | Carbohydrates: 2g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 12mg | Fiber: 0g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 0.5mg | Calcium: 2mg | Iron: 0mg