Blushin Peach Butter Recipes

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SPICED PEACH BUTTER



Spiced Peach Butter image

This smells amazing while it cooks! It serves two purposes really, yummy to eat and a great room scent!

Provided by startnover

Categories     Fruit

Time 3h10m

Yield 7 cups

Number Of Ingredients 6

8 cups sliced peaches
1 teaspoon clove
4 cups sugar
1/2 teaspoon nutmeg
4 teaspoons cinnamon
1/2 cup red cinnamon candies (heaping)

Steps:

  • Place peaches in blender and pulse till smooth (if you like it a little chunky, just don't pulse as much).
  • Place peaches and all other ingredients in a heavy bottom pot.
  • Cook on medium to low heat for about 3 hours , the thicker you want it the longer you cook it.
  • This can then be processed in a water bath for 5 minutes.
  • The amount you end up with is determined by how much you cook it down. I get approximately 6-1/2-7 cups of butter.

Nutrition Facts : Calories 523.4, Fat 0.7, SaturatedFat 0.1, Sodium 1.1, Carbohydrate 134.1, Fiber 3.8, Sugar 130.6, Protein 1.9

BLUSHING PEACH PIE



Blushing Peach Pie image

The mix of fruits in this pie is so fabulously scrumptious. The strawberries bleed while baking and turns the filling a beautiful pink so blushing is fitting. Strawberries and fresh peaches are typical summer pies. Combine the two and this will become your favorite summertime pie. A flaky crust holds in a not overly sweet...

Provided by Jacklyn Bertolini

Categories     Fruit Desserts

Time 1h25m

Number Of Ingredients 9

4-5 c sliced fresh peaches
1 c sliced fresh strawberries
1/2 c granulated sugar
1/4 c all-purpose flour
CRUST
2 c all-purpose flour
1 tsp salt
2/3 c + 2 Tbsp. butter flavor Crisco
1/4 c cold water

Steps:

  • 1. Mix flour, salt, and Crisco with a fork or pastry blender until resembles meal consistency.
  • 2. Add cold water and mix until dough forms.
  • 3. Form into two equal-size patties and refrigerate for about 1/2 hour.
  • 4. Roll out and form into a pie dish.
  • 5. Mix filling.
  • 6. Add filling to the pie dish and lay top crust over the pie. Seal by folding the top edge over the bottom edge and decorate the edge with a fork.
  • 7. Bake at 375 for 40 minutes. Cool completely before cutting. Serve with ice cream or whip cream.

OLD-FASHIONED PEACH BUTTER



Old-Fashioned Peach Butter image

Cinnamon and ground cloves add down-home flavor to this spread for toast or biscuits. Using the slow cooker eliminates much of the stirring required when simmering fruit butter on the stovetop. -Marilou Robinson, Portland, Oregon

Provided by Taste of Home

Time 9h25m

Yield 9 cups.

Number Of Ingredients 6

14 cups coarsely chopped peeled fresh or frozen peaches (about 5-1/2 pounds)
2-1/2 cups sugar
4-1/2 teaspoons lemon juice
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 cup quick-cooking tapioca

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.

Nutrition Facts : Calories 46 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.

BLUSHING PEACH JAM



Blushing Peach Jam image

Make and share this Blushing Peach Jam recipe from Food.com.

Provided by Diana Adcock

Categories     Fruit

Time 24m

Yield 7 half pints

Number Of Ingredients 6

2 cups crushed peaches
2 cups red raspberries, crushed
1/4 cup lemon juice
7 cups granulated sugar
8 ounces liquid pectin
1 teaspoon almond extract

Steps:

  • To peeled, pitted, and crushed peaches add 2 T.lemon juice.
  • Let stand while preparing raspberries.
  • Crush raspberries and add remaining 2 T. lemon juice.
  • Combine peaches and raspberries with sugar in a heavy kettle.
  • Mix well and bring to a boil.
  • Boil hard for 1 minute.
  • Remove from heat and add pectin.
  • Stir well and skim off foam.
  • Add the almond extract and stir well again.
  • Pour into clean, hot, sterile jars.
  • Process in boiling water bath for 10 minutes at altitudes up to 1000 feet sea level.

Nutrition Facts : Calories 816.6, Fat 0.4, Sodium 2.5, Carbohydrate 209.7, Fiber 3.6, Sugar 205.1, Protein 0.8

PEACH BUTTER



Peach Butter image

Peach butter is a wonderful delight in the winter to remind you of how summer tastes. Great on hot buttered biscuits!

Provided by Jacquelyn Henderson

Categories     Fruit Butters

Time 13h35m

Yield 32

Number Of Ingredients 5

18 medium (2-1/2" dia) (approx 4 per lb)s peaches
1 tablespoon water, or more as needed
4 cups white sugar
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon ground nutmeg, or more to taste

Steps:

  • Set out a large bowl of ice water.
  • Bring a large pot of water to a boil.
  • Carefully put 2 peaches at a time in the boiling water; leave them until scalded, 30 seconds to 1 minute. Quickly transfer to the ice water, leaving them to cool for 30 seconds to 1 minute. Remove to a paper towel-lined plate. Repeat to scald and cool remaining peaches.
  • Peel peach skin; discard skin and pits. Chop peach flesh and place in a large pot over medium-low heat. Cook, stirring frequently, until soft, about 30 minutes, adding water if necessary to prevent from sticking.
  • Meanwhile, inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach butter is ready. Wash new, unused lids and rings in warm soapy water.
  • Place cooked peaches in a blender; puree until smooth. Measure out 8 cups peach pulp and transfer back to the pot. Reserve any extra pulp for another use.
  • Add sugar, cinnamon, and nutmeg to the peach pulp. Bring to a simmer over medium-low heat; simmer, stirring frequently, until mixture has reduced and thickened, 5 to 10 minutes.
  • Pack peach butter 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 10 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.

Nutrition Facts : Calories 110.7 calories, Carbohydrate 28.4 g, Fiber 0 g, Protein 0 g, Sodium 2.2 mg

BLUSHING PEACH BANANA JAM



Blushing Peach Banana Jam image

beautiful, tropical, and delicious!!! a friend helped me find this recipe off the net. cooking time does not include time for water to boil in water bath canner.

Provided by kdp4640

Categories     < 60 Mins

Time 50m

Yield 8 half pints

Number Of Ingredients 6

3 1/4 cups peaches, ripe peeled and mashed (roughly 2 pounds)
1 cup banana, ripe and mashed (about 3 medium sized)
1/2 cup maraschino cherry, drained and diced
2 tablespoons lemon juice
6 cups sugar
1 (1 3/4 ounce) package dry pectin

Steps:

  • Mix peaches, bananas, cherries, and lemon juice into a large saucepan.
  • Mix pectin into fruit in pan.
  • Stir and cook over high heat until mixture comes to a full rolling boil (one that can't be stirred down).
  • Add and stir in the sugar.
  • Bring to a full rolling boil once again.
  • Stir constantly and boil. Boil rapidly for one minute.
  • Remove from heat.
  • Skim off foam.
  • Stir and skim for about 5 minutes allowing mixture to cool slightly and prevent floating fruit.
  • Ladle into sterilized canning jars, leaving 1/4 inch headspace.
  • Make sure jar rims are clean and cover with two piece metal lids and rings.
  • Hot water bath for 5 minutes.

BLUSHING PEACH PIE



Blushing Peach Pie image

The cinnamon red hots in this recipe make it extra special. From an old library book

Provided by Lynnda Cloutier

Categories     Pies

Number Of Ingredients 6

pastry for 9 inch two crust pie
2 cans sliced peaches, drained, 29 oz each
1/2 cup sugar
1/4 cup flour
1/4 cup red cinnamon candies
2 tbsp. margarine or butter

Steps:

  • 1. Heat oven to 425. Prepare pastry or use store bought. Mix peaches, sugar, flour, and candies; turn into pastry lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute
  • 2. Cover edges with 2 to 3 inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake til crust is golden brown and juice begins to bubble through slits in crust, 40 to 50 minutes. Self rising flour may be used in this recipe.

BLUSHING PEACH JAM



Blushing Peach Jam image

This looks too pretty to eat, but don't be fooled. It's delicious! This blend of peaches and raspberries is delightful on biscuits or scones. Even drizzled over vanilla ice cream.

Provided by dianegrapegrower

Categories     Fruit

Time 40m

Yield 7-8 1/2 pint jars

Number Of Ingredients 5

3 cups peaches, peeled, pitted, and chopped finely
1 cup raspberries, crushed
6 cups sugar
1/4 cup lemon juice
1 (3 ounce) envelope liquid pectin

Steps:

  • Prepare 1/2 pint jars, lids, and water bath.
  • Combine peaches, raspberries, lemon juice, and sugar in a large pot. Stir to combine. Bring slowly to a boil, stirring until sugar dissolves.
  • Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring contantly. Remove from heat. Skim foam if necessary.
  • Ladle hot jam into prepared jars, leaving 1/4-inch headspace. Cap, and process 10 minutes in boiling water bath.

Nutrition Facts : Calories 704.5, Fat 0.3, Sodium 0.3, Carbohydrate 181.4, Fiber 2.5, Sugar 178.4, Protein 0.9

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