Originally printed in the Denver Post, I have been making peach butter for 20+ years. A favorite gift for family and friends, it has become an annual tradition when the Colorado peaches are the ripest, usually mid-August to mid-September.
Many times, I was going to begin a peach butter business, but the logistics were more than I wanted to take on. Besides, I want to keep the tradition of spending a late summer Saturday making peach butter without the headaches of marketing!
As many have requested, here is the original recipe:
PEACH BUTTER
8 cups sliced peaches, crushed
4 cups sugar
1/8 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
Mix peaches, sugar, salt and spices in a large kettle. Boil rapidly, stirring constantly to prevent scorching. As the butter becomes think, lower heat to reduce spattering. Continue cooking until butter is thick enough to almost flake off the spoon. Pour into sterilized jars to within 1/2 inch of top. Seal.
A few hints from me:
- I double the spices (except for the salt)
- After blanching the peaches, I place the peeled, cored, and roughly sliced peaches in a blender; blend until smooth
- I use 8 cups of blended peaches (about 10 Colorado peaches)
- Seconds, which are about 1/2 the cost, work well.
- I seal the jars using the water-bath method
Additional information:
blanching – Blanching is a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking process. Wikipedia
water-bath method of canning – used only for high-acid foods and/or jams and jellies; jars are submerged in boiling water for 10-20 minutes (water must cover the jars by 1-2 inches); after processing, remove jars to cool, placing them on a cooling rack or towel. You will hear ‘popping’ sounds indicating that the jars are sealing. For more information, visit here.
Enjoy!
