OLD-FASHIONED PEACH BUTTER RECIPE
Provided by Jill Winger
Number Of Ingredients 3
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.
AUDREY'S GOLDEN PEACH BUTTER
This is one of my mom's recipes she has had for years. This is a gentle spicy fruit butter that is great spread on top of hot popvers right out of the oven.
Provided by Shirl J 831
Categories Fruit
Time 1h10m
Yield 3 pints
Number Of Ingredients 7
Steps:
- In a large pan, bring the peaches and water to a boil over medium heat.
- Reduce to low and simmer, stir often until tender. In a food processor fitted with a metal blade or a blender, process the mixture in batches until smooth.
- Return the puree to the pan and stir in the sugar, lemon juice, lemon zest, cinnamon and cloves.
- Bring to a boil over medium heat, stir constantly.
- Reduce the heat to low and simmer, stir often till thick and reduced to about 6 cups. (approx 30 min).
- Ladle the peach butter into hot, sterilized jars, leaving a 1/4" of headroom.
- Wipe the rims clean and place lids on.
- Process in boiling water bath for about 10 minutes.
- Remove the jars and let cool at room temperature till completely cooled off.
Nutrition Facts : Calories 761.8, Fat 1.7, SaturatedFat 0.1, Sodium 7.3, Carbohydrate 194, Fiber 10.2, Sugar 184.4, Protein 5.7
PEACH BUTTER WITH CARDAMOM
This makes a buttery-smooth preserve and is a great way to use peaches that are too ripe to can. Excellent on biscuits, pancakes, toast, waffles and it's easy to make. Can also be cooked in the microwave.
Provided by sugarpea
Categories Spreads
Time 35m
Yield 1 cup peach butter
Number Of Ingredients 5
Steps:
- Cook all ingredients in a heavy saucepan over medium heat until peach butter thickens, about 20 minutes.
- Store, tightly covered, in refrigerator.
- Microwave Instructions: Cook all ingredients on High, uncovered for 10 minutes or until peach butter thickens.
- To Remove Peach Skins: Dip peaches in boiling water and then in cold water; peel.
Nutrition Facts : Calories 563.5, Fat 1.2, SaturatedFat 0.2, Sodium 0.4, Carbohydrate 143.6, Fiber 6.7, Sugar 136.4, Protein 4
PEACH BUTTER
This is the recipe that I've been using for years and years. I love peach butter because the flavor is so light and yummy. I buy the seconds at the orchard because I don't care what they look like - they're going to be smushed anyways and they're cheaper. Save the pretty ones for canned peach halves.
Provided by Mysterygirl
Categories Fruit
Time 2h
Yield 4 pints
Number Of Ingredients 4
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.
Nutrition Facts : Calories 951.3, Fat 1.1, SaturatedFat 0.1, Sodium 0.6, Carbohydrate 243.3, Fiber 6.8, Sugar 238, Protein 4.1
PEACH BUTTER
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
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
OVEN-ROASTED PEACH BUTTER
Adapted from a recipe in "Food in Jars". Pretty simple and easily increased. Adjust the sugar to your own taste. I added 1/2 tsp. cinnamon to my first batch, based upon my husband's request, but other spices would do well, too. Be sure not to add them until after the peaches have reduced by cooking, the mixture shrinks quite a bit. Ten large peaches (weighing exactly four pounds) yielded 5 half-pints of butter. Next time UI plan to puree the roasted peaches, I prefer a smooth product and it turned out chunkier than I would prefer.
Provided by zeldaz51
Categories Fruit
Time 4h10m
Yield 3 half-pints
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees Fahrenheit. Cut the peaches in half and remove the pits. Arrange them cut-side-down in a single layer in a non-reactive baking dish (glass or ceramic is best). Roast for 30 minutes, or until the skins are loose. I usually allow 45 minutes, depending upon the size of the peaches.
- Remove the baking dish from the oven and let the peaches cool a bit so they are easier to handle, then remove and discard the peach skins. Mash the peaches with a fork or potato masher. Reduce the oven to 250 degrees and return the pan of mashed peaches to it. Bake 2 to 3 hours longer, stirring often to prevent burning. Any wateriness should be gone and they should be dark in color.
- Taste the puree and stir in 1 cup sugar. Taste again and add more sugar to suit your taste, then stir in the lemon zest and juice.
- Store in the refrigerator or process filled half-pint jars in a boiling water bath for 15 minutes to make them shelf-stable.
Nutrition Facts : Calories 438.4, Fat 1.2, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 111, Fiber 6.8, Sugar 105, Protein 4.2
COUNTRY STYLE PEACH BUTTER
Uses canned peaches; in crock pot; from Favorite Recipes Dodge County Extension Clubs 1976. Looks like they might have used this at church functions like pancake suppers or the like.
Provided by Dienia B.
Categories Fruit
Time 2h10m
Yield 5 pints
Number Of Ingredients 5
Steps:
- Puree peaches in a blender. Canned apricots may be used.
- Put peaches, sugar, cinnamon, cloves, and allspice in a slow cooker.
- Simmer on high for 2 hours.
- I would watch this because fruit BURNS; put on low to hold or pour into hot jars; seal.
Nutrition Facts : Calories 811.7, Fat 1.8, SaturatedFat 0.2, Sodium 2.7, Carbohydrate 206.1, Fiber 11, Sugar 196.8, Protein 6.3
SPICED PEACH BUTTER
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
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
GOOD EATS' INDIVIDUAL PEACH UPSIDE-DOWN CAKES - ALTON BROWN
This is the recipe presented in the Good Eats episode 'Peachy Keen'. Alton recommends it for breakfast. (We enjoyed it this morning!) It makes 4 6-oz cakes.
Provided by JoshandKate
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat Oven to 350°F.
- Put 1/2 Tbsp of butter in bottom of each 6 oz ramekin. (4 ramekins).
- Melt the remaining Tbsp of butter and set aside.
- Sprinkle 1 Tbsp of Brown Sugar into each ramekin.
- Cut each peach into pieces and evenly divide the pieces in the 4 containers. Sprinkle with ginger if used.
- In a mixing bowl combine flour, soda, powder, and salt.
- In another bowl combine melted butter, sugar, buttermilk, and vanilla.
- Add the wet mixture to the dry and stir to combine. (Some lumps are expected! Don't over stir.).
- Pour the batter over the peaches, splitting it up evenly between the dishes.
- Bake on middle rack for 20-25 minutes Alton says the internal temp should reach 190F, but we didn't get there and it was still wonderful.
- Remove from oven and allow to cool for 5 minutes Then use a knife to free the batter from the sides of the ramekins and turn upside down on a plate or bowl.
- Add ice cream or whipped cream and serve.
OLD-FASHIONED PEACH BUTTER
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
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.
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