Peach Honey Butter Recipes

OLD-FASHIONED PEACH BUTTER RECIPE

Steps:

• Start by removing the pits from your peaches and cutting them into quarters.
• Toss them in your food processor or high-speed blender, and process until they are smooth. (Be careful not to liquefy them- we are wanting a smooth puree, not peach juice)
• Now we need to cook the puree so it reaches the perfect consistency. You have two options: a slow cooker or a regular ol' pot on the stove.
• Slow Cooker Version: This method takes longer (anywhere from several hours to all day), but requires less babysitting. Simply pour your peach puree into your slow cook, and set it on low. You'll want to crack the lid open to allow the steam to escape. Otherwise, your peach butter won't reduce and thicken.
• Stove top Version: This method takes less time, but you need to be there to make sure you don't get peach butter spewed all over your kitchen. Pour the peach puree in a large stock pot and set it on the stove over medium-low heat. Stir frequently to prevent burning (and splashing) and continue to cook until it reaches the desired consistency (30-40 minutes)
• Perform a quick taste test to see if you need to add sweetener- my peaches were pretty sweet already, so I only added about 1/2 cup of sweetener to my batch.
• Now eat and enjoy, or freeze or can for later.

VANILLA HONEY PEACH BUTTER

Steps:

• In a larger pot combine peaches and the water. Bring to a boil and reduce heat. Cover and simmer for 10 - 15 minutes or until peaches are tender. Remove from heat and cool slightly. Use a blender or food processor to puree the peach mixture, in batches, until smooth. Return peach puree to the same pot. Add sugar, honey, vanilla bean seeds, and an empty vanilla pod. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer uncovered for about 60 minutes or until the mixture is thick and mounds on a spoon, stirring often. Take out vanilla pods. Ladle hot peach butter into hot, sterilized half-pint canning jars, leaving a 1/4 inch headspace. Wipe jar rims, and adjust lids. Process filled jars in a boiling water canner for 5 minutes. Make sure to start timing when water returns to boiling. Remove jars from the canner, and cool on wire racks.

PEACH HONEY BUTTER RECIPE

Steps:

• Measure the lemon juice into a large 8 cup glass measuring bowl or a large bowl.
• Peel, pit and chop the peaches. As you chop the peaches put them into the large glass measuring cup with the lemon juice. Toss the pieces each time you add more chopped peaches. This will prevent the peaches from browning.
• Place the chopped peach into at least 8 quart pot and add the water. Heat the peaches over medium heat until boiling. Once boiling reduce the heat, cover the pot and simmer until the peaches are very soft.
• Remove the pot from the heat and allow to cool slightly. Puree the softened peaches in batches in a blender or use a stick blender directly in the pot until smooth.
• Return the peach puree to the 8 quart pot. Add the sugar and honey to the pot.
• Cook at a low boil over medium heat, occasionally stirring to prevent scorching until the pureed peaches have thickened and reduced by about half. The peach butter is done when it will mound on a spoon like applesauce .(see notes)
• Remove the pot from the stove and fill prepared half pint or pint size canning jars leaving a 1/2 inch headspace.
• Wipe the jar rims with a damp paper towel. Place a flat lid on the jar. Screw a band on until just finger tight. Place the filled jar into a boiling water canner, Repeat with the remaining jars,
• Hot water bath for 10 minutes, adjusting for altitude if needed.
• Turn off the heat, remove the lid and let the jars stand in the hot water for 5 minutes. Remove the jars from the canner and place on a soft towel on the counter to cool before storing.
• Makes 6 half pints of Peach Honey Butter.

PEACH-HONEY-VANILLA BUTTER

Steps:

• Combine peaches, apple, and orange juice in a large, heavy pot. Bring to a boil; reduce heat to low and let simmer, covered, until peaches are tender, 10 to 15 minutes. Remove from heat. Let cool slightly, about 10 minutes.
• Meanwhile, inspect 8 to 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach mixture is ready. Wash new, unused lids and rings in warm soapy water.
• Puree peach mixture, working in batches, in a blender or food processor until smooth. You should have about 14 cups of puree.
• Return all of the puree to the pot. Add sugar, honey, and vanilla bean seeds. Bring to a boil, stirring until sugar dissolves; reduce heat to a simmer. Simmer, uncovered, until mixture is thick and starts to mound, stirring frequently, 60 to 70 minutes.
• Ladle mixture 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 5 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.

PEACH-HONEY BUTTER

Steps:

• In a stainless steel pot combine peaches and the water. Bring to boiling, reduce heat. Simmer, covered for 10 to 15 minutes or until peaches are tender. Remove from heat. Cool slightly.
• Using a blender or immersion blender to puree peach mixture till smooth. Return peach puree to heat and add sugar and honey.
• Bring to boiling, stirring until sugar dissolves, reduce heat. Simmer, uncovered for about 10 minutes or until mixture is thick and mounds on a spoon stirring often.
• Ladle hot butter into hot, sterlized half pint canning jars, leaving 1/4" headspace. Wipe rims, and add hot lids and rings.
• Process in water bath canner for 5 minutes (we did 10 minutes). You will start timing once the water comes to a full boil.
• Makes 4 half pints.
• You can double this recipe!

PEACH HONEY BUTTER

Steps:

• Drain peaches of all liquid & place in a lrg bowl.
• Add butter, cinnamon, nutmeg & honey.
• Mash to chunky applesauce consistency & chill for 2 hrs b4 serving. (I personally favor a smoother blend of this mix using my immersion blender vs a coarse mash).
• NOTE: Use w/English muffins, biscuits, scones, bagels, French toast, pancakes, waffles or whatever your imagination envisions.

PEACH BUTTER

Steps:

• Wash peaches, remove seeds and any bad spots- DO NOT PEEL!
• Chop peaches.
• Put peaches in pot with water.
• Cook peaches over medium, simmer until peaches are soft, about 15- 20 minutes depending up on the ripeness of your fruit.
• Run the peaches through a food mill till all that is left in the mill are the peach skins which you can discard now.
• You should have about 2 quarts of peach pulp.
• Mix pulp with sugar and cinnamon.
• Cook over medium heat until thick enough to round up on a spoon about 30 minutes to an hour (this may also be done in a slow- 250 degree oven but it takes longer).
• You will need to stir frequently, making sure that it doesn't stick.
• Place in hot sterilized jars, leaving 1/4" headspace.
• Adjust lid and rings on jars.
• Process in a water bath for 10 minutes.
• Remove to counter and allow to cool.