If you’ve ever wanted to capture the pure essence of summer in a jar, peach butter is the way to do it. Made by slowly simmering ripe peaches into a thick, velvety spread, peach butter is smoother and more concentrated than jam, with an intense fruit flavour and just the right touch of sweetness.
Ingredients:
-
4 lbs of peaches peeled, pitted and coarsely chopped.
- 1/4 cup of water
- 1/2 cup of sugar for every 1 cup of puree
- 3 tablespoons of lemon juice
- 1 vanilla bean halved lengthwise.
Instructions:
- Simmer peaches and water very low and slow until soft. About 20 minutes. Once finished run the pulp through a mesh sieve or a food mill. Measure your puree to determine how much sugar you will need.
-
In a pot, bring sugar, peach puree, lemon juice, and the vanilla bean to a boil. Once boiled let simmer over medium-low heat. You also have the option to do this in a roasting pan in the oven at 300.
- Stir regularly until the butter is thick and does not exude any thin liquids. This should take 1-2 hours.
- Remove from hear and remove the vanilla bean. Scape the seeds out of the pod and add them back into the pot, and discarding the pod.
- Ladle the butter into prepared jars leaving a 1/2 inch space at the top. Wipe the rims and screw lids on until finger tight. Process as you normally would canning for 15 minutes.
- Let cool completely. If not canning you can refrigerate up to 3 weeks!
Tip: It’s perfect on toast, spooned over yogurt, or even used as a glaze for grilled meats.
