How to Can Peach Butter | A great way to use up peaches while they're in season for later!

A fresh peach holds such amazing flavor but can be difficult to find year-round. By creating this peach butter, you can lock in that taste for months to come. Add in a little bit of sugar and lemon to brighten the taste, and this peach butter can be enjoyed with toast, yogurt, ice cream, or other sweet treats. Keep it for yourself, or gift it to friends and family!

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Skip ahead:

00:00 Intro
01:28 Preparing the peaches
02:27 Adding all of the ingredients
04:07 Cooking the peaches
05:37 Straining the peaches
08:21 Jarring and sealing the peach butter
11:42 Tasting the peach butter

INGREDIENTS

- 3 lb peaches
- 1 1/2 cups white granulated sugar
- 1 tbsp lemon juice

INSTRUCTIONS

- If canning, have the water bath, jars, lids, and rings ready.

- Wash the peaches well. Remove the pits from the center of the peaches and slice them into 1/2-inch pieces, leaving the skin on. Add the prepared peaches to a heavy-bottomed stock pot or saucepan. Pour in the sugar and the lemon juice. Stir the mixture to combine evenly and begin dissolving the sugar into the peach juices.

- Set the peach mixture over medium heat and slowly bring the mixture to a boil, stirring to ensure the sugar is not sticking to the bottom and is dissolving. Once boiling, combine to stir and boil until it is at a rolling boil. A rolling boil is a boil that will not stop when stirred and continues to boil. Adjust the heat as needed to keep the rolling boil for 20 minutes. Skim off any foam that forms on top and set it aside. Once the mixture has boiled for 20 minutes, remove it from the heat.

- Work the mixture through a conical strainer or food mill fitted with the fine attachment. Once strained, return the peach butter to the stockpot and bring it to a simmer to warm it through.

- Pour the peach butter into prepared 8-oz jars. If storing in the refrigerator or freezer, allow the mixture to cool, then store it. If canning, water bath the jars for 5 minutes, adjusting for your altitude. Once the jars are finished, remove them from the water bath. Cool for 24 hours before removing the rings to check the integrity of the seal.

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