Recipe Box: Peach Butter

Peach Butter:  Image by Amber Shehan

Here's what my household accomplished in an afternoon...

Peach Butter
(Small batch, makes about 12 ounces or so)


1 lb. of diced, peeled peaches (4-5 med. fruit)
1/2 cup of sugar
1 teaspoon lemon juice
Seasonings:  Whatever you want! 

First, peel and dice your peaches.  Try not to eat them all, and leave a pound or so for the recipe.

Add the peaches to a cooking pot, add the splash of lemon juice, and let it come up to a boil on low to medium heat. 

When it's simmering nicely, you can throw it into a blender if you aren't fond of chunky bits, but that's up to personal preference. 

Return to the pot, and pour in the sugar and stir. Add your desired seasonings...we went for a dash or three of cardamom and a tiny dash of cinnamon.  Let it simmer on low for 25 minutes!

All that's left to do is store it or use it.  We filled an 8 ounce jelly jar to the brim and put it away in the freezer once it was photographed, cooled, and labeled.  The rest was also jarred, but put into the fridge for using as soon as earthly possible.

It's already appeared in a subtle but effective role as an ice cream topping, and will soon be starring as the sauce to be served on top of hot creamed corn fritters for dinner tonight!

Recipe inspired by:  Andrea'sRecipes.com