Skip to Content

Nothing says summer like peach butter

I’m really trying to keep a good spin on the whole melting situation. We are now in what is called the “dog days” of summer. I have no idea where that phrase originated and I’m too lazy right now to find out. I pride myself on being a prancing encyclopedia of useless knowledge, but not tonight.

Before school gets into full swing, I wanted one last stab at preserving summer favorites. I have enough tomatoes to make Ouiser Boudreaux proud. Now I just need the funny hat. Now it’s time to do something with a load of peaches that Mona got from Chilton county. Everyone in these parts know that Chilton county peaches are the best you can find in Alabama. I’m assuming since Georgia, the peach capital, is right next door, we have to find the next best thing within our borders. Chilton County is it.

Because I’m not the biggest fan of all the sugar involved in jams and preserves, I eat a lot of fruit butter, which is basically slow cooked, puree’d fruit with a lot less sugar. I’ve gone through quite a few pumpkin butter jars with my oatmeal last winter. I thought about trying some peach butter.

1. Peel, slice and cut peaches.



2. Cook about 10 minutes with a 1 cup of water, 1cup of sugar or brown sugar and a pinch of cinnamon. Then use an immersion blender or regular blender to puree’ until desired consistency. It will be be very thin at this point.


3. Cook 10-12 hours on LOW in a slow cooker, with the lid heavily vented OR use a splatter screen. They do not need to steam. I placed two butter knives across each end of the pot, THEN placed the lid on top so they do not steam, but it keeps in splatters. The consistency should be thick but still maintain some peach bits. It should stay on the spoon when you dip the spoon in.


4. Boil lids and seals and seal jars. Within a couple of hours, you should hear them sealing.


peachfinal copy

Enjoy all year on toast, oatmeal, biscuits, pancakes, waffles, etc. I plan to use this in oat bars in place of preserves.

Summer is on the way out. I keep telling myself that, but I know it will be a few weeks before those first fall breezes come through the ridges where I live. And then I’ll be a little sad that summer is gone and fall only lasts for a few short weeks. But at least I’ll have some peach butter for those first few bowls of oatmeal on cool mornings.

Blue Berries, Green Grass
Back to school!!


Wednesday 12th of August 2015

Could you substitute other fruit for the peaches? I'm getting plums with our CSA this week and need to use them.


Wednesday 23rd of September 2015

I have never tried this with any other fruit, but I say try it and see :)


Saturday 24th of August 2013

Hi, I don't have canning jars at the moment but lots of peaches, is it possible to freeze the butter?


Tuesday 3rd of September 2013

I have never tried this. The only concern might be a change in consistency when thawed.


Friday 22nd of June 2012

Between steps 3 and 4 I got confusedOnce the jars are filled you have to process for 2 hours? That seems like a long time.


Sunday 15th of July 2012

All I did was fill the jars, put seals and lids on them, and leave them on the counter. I did NOT boil or process these like traditional canning methods. Every one of them sealed and I just opened my last jar a couple of weeks ago. I'm using this same method to make it again this summer :)

Paula Deen has diabetes | Katrina Runs For Food

Saturday 14th of January 2012

[...] So I will be checking the news and twitter feeds on Tuesday to see what she has to say. In the meantime, I’m going to celebrate National Oatmeal Month and make Wilford Brimley proud. Whipped banana oats with very low sugar granola for crunch, almond butter and my preserved peach butter that I made last August. [...]

Peachy Keen | From Tundra to Times Square

Monday 12th of September 2011

[...] Recipe adapted by: Katrina Runs for Food [...]