There is nothing quite like opening a jar of homemade peach butter in the middle of winter. The sweet, sunny flavor of fresh peaches brings summer right back to your kitchen. Whether you spread it on toast, swirl it into oatmeal, or spoon it over pancakes, this simple recipe captures the best of peach season in every bite.
Today I’m sharing my easy peach butter recipe. Perfect for small batches or preserving for later through canning or freezing.
Why You’ll Love This Peach Butter
- Full of summer flavor – made with ripe peaches at their sweetest.
- Simple ingredients – no pectin needed, just peaches, sugar, and spices.
- Perfect for preserving – water bath canning or freezer storage keeps peach butter on hand all year.
- Versatile – delicious on biscuits, muffins, yogurt, or even as a glaze for pork.
Ingredients You’ll Need
- Fresh peaches (the riper the better)
- Sugar (adjust for taste)
- Lemon juice (helps preserve color and flavor)
- Warm spices like cinnamon, nutmeg, or ginger (optional but cozy!)
Step-by-Step: How to Make Peach Butter
Prep the peaches – Wash, peel, and pit your peaches. Slice into chunks. The riper they are the sweeter your butter will be.
Soften the fruit – Add peaches and slash of water to a large pot. Simmer on medium heat until very soft and juicy, about 10 to 15 minutes. Stir now and then so nothing sticks.
Puree until smooth– Puree with an immersion blender (or carefully in a regular blender).
Sweeten and brighten– Stir in sugar to taste and lemon juice, plus cinnamon or nutmeg if you like. I actually used a couple cinnamon sticks and some star anise for flavor as it simmered.
Slow simmer – Reduce heat to low and cook uncovered, stirring often, until thick and silky. You’ll know it is ready when a spoon dragged across the bottom leaves a brief track and the puree fall in thick ribbons.
Set up canner and jars – While the butter simmers, place a rack in your water bath canner, fill with enough water to cover jars by 1 to 2 inches, and bring it to a simmer. Wash jars, lids, and bands. Keep jars hot until filling. Tip: If your final processing time is 10 minutes or more, pre-sterilizing jars isn’t required, but they need to be clean and hot.
Fill the jars – Ladle hot peach butter into hot half-pint or pint jars leaving 1/4 inch headspace. Remove air bubbles, adjust headspace, wipe rims clean, place lids on, and screw bands on fingertip tight.
Process in a boiling water bath – Lower jars into water bath canner so they are covered by at least an inch of water. Bring back to a steady boil and process for 10 minutes.
Cool and check seals – Turn off heat, rest 5 minutes, then lift jars out to a towel. Let cool 12 to 24 hours. Lids should be concave and not flex when pressed. Remove band, wipe jars, label, and store in a cool, dark spot for up to a year.
Storage if not canning – Refrigerate peach butter for up to 3 weeks or freeze for about 6 months. Leave headspace if freezing.
Tips for the Best Peach Butter
- Use ripe, fragrant peaches for the sweetest butter.
- Stir often toward the end to prevent sticking.
- Taste as you go. Some peaches need more sugar, some need less.
- For ultra-smooth peach butter, strain though a fine sieve before jarring.
How to Store Peach Butter
- Fridge: Up to 3 weeks in a sealed jar.
- Freezer: Up to 6 months (leave space in jars for expansion)
- Canning: Process in a water bath canner for 10 minutes for shelf-stable jars.
Ways to Use Peach Butter
- Spread on warm sourdough toast or biscuits.
- Swirl into yogurt or cottage cheese.
- Spoon over ice cream for a quick dessert.
- Use as a filling for cakes, cookies or thumbprint cookies.
- Brush over grilled chicken or pork as a sweet glaze.
Peach Butter FAQ
Do you have to peel peaches for peach butter? Yes, peeling gives you a smooth, silky butter. The skins can add bitterness and make the texture less creamy, so it’s worth the extra step.
Can you make peach butter without sugar? You can reduce the sugar or use honey, but the sugar helps preserve the peach butter and keeps the flavor balanced. If you want a low-sugar version, just be sure to store it in the fridge or freezer instead of canning.
Why is my peach butter runny? It probably just needs more simmer time. Keep cooking over low heat, stirring often, until it thickens to a spreadable consistency.
Can I use frozen peaches? Yes! Thaw them first and drain off excess liquid. The flavor is best with fresh peaches, but frozen works if that is what you have.
Is peach butter the same as peach jam? Not quite. Peach jam has more sugar and chunkier texture, while peach butter is puree slowly cooked down until thick and smooth.
Making homemade peach butter is one of my favorite late-summer traditions. It’s cozy, sweet, and simple. Exactly the kind of recipe that makes your home smell amazing while you stir the pot. Preserve a little taste of peach season now, and you’ll be thanking yourself when the snow is falling outside.
Have you made peach butter before? Let me know your favorite way to enjoy it in the comments below!
Check out more peach recipes here and here!
Homemade Peach Butter (Easy Recipe for Canning or Freezing)
Ingredients
Equipment
Method
- Prep the peaches – Wash, peel, and pit your peaches. Slice into chunks. The riper they are the sweeter your butter will be.
- Soften the fruit – Add peaches and slash of water to a large pot. Simmer on medium heat until very soft and juicy, about 10 to 15 minutes. Stir now and then so nothing sticks.
- Puree until smooth– Puree with an immersion blender (or carefully in a regular blender).
- Sweeten and brighten– Stir in sugar to taste and lemon juice, plus cinnamon or nutmeg if you like. I actually used a couple cinnamon sticks and some star anise for flavor as it simmered.
- Slow simmer – Reduce heat to low and cook uncovered, stirring often, until thick and silky. You'll know it is ready when a spoon dragged across the bottom leaves a brief track and the puree fall in thick ribbons.
- Set up canner and jars – While the butter simmers, place a rack in your water bath canner, fill with enough water to cover jars by 1 to 2 inches, and bring it to a simmer. Wash jars, lids, and bands. Keep jars hot until filling. Tip: If your final processing time is 10 minutes or more, pre-sterilizing jars isn't required, but they need to be clean and hot.
- Fill the jars – Ladle hot peach butter into hot half-pint or pint jars leaving 1/4 inch headspace. Remove air bubbles, adjust headspace, wipe rims clean, place lids on, and screw bands on fingertip tight.
- Process in a boiling water bath – Lower jars into water bath canner so they are covered by at least an inch of water. Bring back to a steady boil and process for 10 minutes.
- Cool and check seals – Turn off heat, rest 5 minutes, then lift jars out to a towel. Let cool 12 to 24 hours. Lids should be concave and not flex when pressed. Remove band, wipe jars, label, and store in a cool, dark spot for up to a year.
- Storage if not canning – Refrigerate peach butter for up to 3 weeks or freeze for about 6 months. Leave headspace if freezing.
Hi, I’m Renee. I’m a farmer’s wife, a mom of two, and an introvert with the occasional burst of extrovert energy. Most days you’ll find me in the kitchen surrounded by flour, jars, or something bubbling away on the stove. I love the rhythm of the seasons, the coziness of home, and finding joy in the little things (like the first cup of coffee or fresh bread still warm from the oven).
