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.

1
Prep Time:
45 mins
Cook Time:
1 hrs 35 mins
Additional Time:
12 hrs 10 mins
Total Time:
14 hrs 30 mins
Servings:
128
Yield:
8 to 10 pint-sized jars

Ingredients

  • 18 fresh peaches, pitted

  • 1 apple - peeled, cored, and diced

  • ¼ cup orange juice

  • 8 to 10 pint-sized jars

  • 2 cups white sugar

  • ¾ cup honey

  • 2 vanilla beans, split, seeds scraped

Directions

  1. 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.

  2. 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.

  3. Puree peach mixture, working in batches, in a blender or food processor until smooth. You should have about 14 cups of puree.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

Cook's Notes:

I don't peel my peaches, preferring to keep as much as possible.

You can use 9 cups of frozen unsweetened peach slices, thawed, instead of fresh, and 4 tablespoons of vanilla extract instead of vanilla beans.

Use the apple if you like your butter extra thick.

Nutrition Facts (per serving)

23 Calories
6g Carbs
Nutrition Facts
Servings Per Recipe 128
Calories 23
% Daily Value *
Sodium 1mg 0%
Total Carbohydrate 6g 2%
Total Sugars 6g
Vitamin C 6mg 31%
Calcium 2mg 0%
Potassium 8mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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