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“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.”
READY IN:
2hrs
YIELD:
4 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash peaches, remove seeds and any bad spots- DO NOT PEEL!
  2. Chop peaches.
  3. Put peaches in pot with water.
  4. Cook peaches over medium, simmer until peaches are soft, about 15- 20 minutes depending up on the ripeness of your fruit.
  5. Run the peaches through a food mill till all that is left in the mill are the peach skins which you can discard now.
  6. You should have about 2 quarts of peach pulp.
  7. Mix pulp with sugar and cinnamon.
  8. 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).
  9. You will need to stir frequently, making sure that it doesn't stick.
  10. Place in hot sterilized jars, leaving 1/4" headspace.
  11. Adjust lid and rings on jars.
  12. Process in a water bath for 10 minutes.
  13. Remove to counter and allow to cool.

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