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Small-Batch Peach Butter: Easy Homemade Canning Recipe

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This small-batch peach butter recipe captures the peak of summer in a jar. Made with simple ingredients and no pectin, it’s a beginner-friendly canning project that yields a deeply concentrated, velvety spread perfect for toast, yogurt, or glazing meats.

Ingredients

Scale
  • 3 pounds fresh peaches (about 6–8 medium peaches), peeled, pitted, and chopped into 1-inch chunks
  • 1 ½ cups granulated sugar
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon ground cinnamon
  • Pinch of fine sea salt

Instructions

  1. Prepare your peaches: Bring a large pot of water to a boil. Score a small ‘X’ on the bottom of each peach. Drop peaches into boiling water for 30-60 seconds, then transfer to a bowl of ice water. Peel, pit, and roughly chop into 1-inch chunks (about 5-6 cups).
  2. Combine and macerate: Place chopped peaches in a large, heavy-bottomed pot or Dutch oven. Add sugar, lemon juice, cinnamon, and salt. Stir until sugar starts to dissolve. Let sit for 10 minutes to allow peaches to release their juices.
  3. Cook the mixture: Place pot over medium heat and bring to a gentle simmer. Stir frequently. Reduce heat to low and cook for 45-60 minutes, stirring every 5-7 minutes, until peaches are very soft and falling apart.
  4. Blend until smooth: Remove pot from heat. Use an immersion blender to puree until completely smooth. If using a regular blender, work in batches, being careful with hot liquid.
  5. Continue cooking and thickening: Return pot to low heat. Cook blended mixture, stirring frequently, for 30-45 minutes until it mounds on a spoon and doesn’t immediately run off. Test by placing a small spoonful on a cold plate—if no liquid separates, it’s ready.
  6. Prepare for canning: Wash jars, lids, and bands in hot soapy water. Place jars in water bath canner, cover with water, and bring to a simmer. Heat lids in a small saucepan of water to 180°F (do not boil). Keep both hot until ready to fill.
  7. Fill the jars: Using a jar lifter, remove one hot jar and drain. Place on a clean towel. Using a canning funnel, ladle hot peach butter into jar, leaving ¼ inch headspace. Run a non-metallic spatula around inside to release air bubbles. Wipe rim clean. Center lid on jar and screw on band until fingertip-tight.
  8. Process in water bath: Place filled jars back into canner, ensuring they are covered by 1-2 inches of water. Bring to a full rolling boil. Process for 10 minutes (adjust for altitude above 1,000 feet). Start timer only after water returns to a full boil.
  9. Cool and check seals: Remove jars and place on a clean towel, leaving space between them. Do not tighten bands. Cool undisturbed for 12-24 hours. Check seals by pressing center of lid—if it doesn’t flex, seal is good. Remove bands and try to lift jar by lid. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and use within 3 weeks.

Notes

For best results, use ripe but firm freestone peaches like Red Haven or Elberta. The butter will thicken as it cools, so stop cooking when it’s slightly looser than your desired consistency. If you don’t have a canner, store in the refrigerator for up to 3 weeks or freeze for up to 6 months. For low-sugar version, reduce sugar to ¾ cup and add 2 tablespoons honey or maple syrup, but refrigerate or freeze instead of canning.

Nutrition

Keywords: peach butter, small batch canning, homemade preserves, fruit butter, easy canning recipe, summer recipe, peach recipe, water bath canning

Find it online: https://sunnysavory.com/small-batch-peach-butter-easy-homemade-canning-recipe/