PEACH-HONEY-VANILLA BUTTER
Pureed cooked peaches are simmered in citrus juice with honey and vanilla beans before they're canned to make this sweet fruit butter.
Provided by Darla Elizabeth
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 14h30m
Yield 128
Number Of Ingredients 7
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.
Nutrition Facts : Calories 23.2 calories, Carbohydrate 6 g, Sodium 0.6 mg, Sugar 6 g
PEACH HONEY BUTTER RECIPE
This homemade Peach Honey Butter Recipe is a great was to preserve the end of summer peaches. Homemade peach butter is a delicious fruit spread for your breakfast toast or bagel. Fruit butters can also be used as dessert toppings. Canned preserves are also great gifts during the holidays.
Provided by Arlene Mobley - Flour On My Face
Categories DIY
Time 1h50m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 2 Tablespoons, Calories 37 kcal, Sugar 9 g, Sodium 1 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 10 g, Fiber 1 g, Protein 1 g, UnsaturatedFat 2 g
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.
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
PEACH HONEY BUTTER
Flavoured butters captured my attention during ZWT & I now even have a cookbook devoted to them. I struck gold at recipegoldmine.com, found 4 new varieties I could not find here at RZ & decided to enter them. This is the last, so I hope you will enjoy it & all the others b4 it!
Provided by twissis
Categories Fruit
Time 5m
Yield 10 2 oz servings, 10 serving(s)
Number Of Ingredients 5
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.
More about "peach honey butter recipes"
PEACH-HONEY BUTTER - BETTER HOMES & GARDENS
From bhg.com
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- In an 8- to 10-quart heavy pot combine peaches and the water. Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until peaches are tender. Remove from heat. Cool slightly.
- In a blender or food processor puree peach mixture, in batches, until smooth (you should have about 14 cups puree). Return all of the peach puree to the pot. Add sugar and honey. Bring to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, 60 to 70 minutes or until mixture is thick and starts to mound, stirring frequently.
- Ladle hot butter into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
- Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
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