![bird's eye view peach butter in a jar](https://cdn.statically.io/img/www.allrecipes.com/thmb/ezOJxxZFJfwGwACiBDPe8Y13qtw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8372464peach-butterKimx3-e1200bd557f145768180347ee88df15a.jpg)
Ingredients
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18 ripe peaches
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1 tablespoon water, or more as needed (Optional)
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4 cups white sugar
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½ teaspoon ground cinnamon, or more to taste
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¼ teaspoon ground nutmeg, or more to taste
Directions
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Bring a large pot of water to a boil. Set out a large bowl of ice water.
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Carefully put 2 peaches at a time in boiling water; leave until scalded, 30 seconds to 1 minute. Quickly transfer to 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.
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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.
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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.
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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.
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Add sugar, cinnamon, and nutmeg to peach pulp. Bring to a simmer over medium-low heat; simmer, stirring frequently, until mixture has reduced and thickened, 5 to 10 minutes.
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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.
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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.
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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 (per serving)
111 | Calories |
28g | Carbs |
Nutrition Facts | |
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Servings Per Recipe 32 | |
Calories 111 | |
% Daily Value * | |
Sodium 2mg | 0% |
Total Carbohydrate 28g | 10% |
Potassium 19mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.