Peach Butter with Lemon Verbena

By • June 2, 2011 • 8 Comments

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Author Notes: This is the remains of my big box of peaches from last weekend - I am dedicating this recipe to AntoniaJames who suggested I try leaving the peel on my peaches which saved me OODLES of time and I love her for that! I was going to call it Peels On Wheels Off Peach Butter but that's just silly. Also my first time using my new lemon verbena plant - everyone should go get one and plant it right now, immediately.aargersi

Serves 9 half pint jars

  • 12 cups chopped pitted peaches - no need to peel! Hallelujah!
  • 12 ounces guava juice (I had this on hand and I think it adds a subtle something but you could use apple juice instead or peach juice I guess!)
  • juice from 1 lemon
  • juice from 1 large lime (not a key lime)
  • 1 cup sugar
  • 1/2 cup honey
  • 12 leaves of lemon verbena
  1. Sterilize you jars and get the equipment ready if canning
  2. Put the peaches and guava juice and citrus juice in a large heavy pot and bring to a boil, then turn down the heat and simmer until the peaches are tender. Add the sugar and honey and bring it back to a boil. Turn the heat off and use your immersion blender to puree the mixture. It is going to be pretty thin.
  3. Now you simmer, stir and thicken the butter. The time will vary depending how thick you'd like it and how high your heat - don't scorch it! Stir and simmer - mine took a little over an hour. Remember it will thicken up a little more after it cools. Puree again until the mixture is silky smooth. Reduce further if you want to.
  4. When you have the desired thickness / smoothness, turn off the heat and puree in the verbena.
  5. You can freeze this, eat all of it immediately, or ladle it into jars for canning. If canning you need to wipe the rims, seat the tops, secure the rings and boil for 10 minutes, remove from the pot then let them sit undisturbed until completely cool - at least 12 hours. Check you seals then email your neighbor and tell her you need more labels ;-)
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Tags: peach

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Wonderful, lemon verbena is a great addition to this and I especially loving not having to peel the peaches.

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about 3 years ago gingerroot

Mmm...love the guava in there, this sounds delicious!!

Checker

over 3 years ago checker

Oh, peach season! Singing, "it's the most wonderful time of the year..."

Lorigoldsby

over 3 years ago lorigoldsby

A very good friend made me a huge herb planter for my birthday and it has the most beautiful lemon verbena! Thank Antonia for the no-peel technique

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Funny, I just bought a lemon verbena plant today! You are truly the master of preserving, this sounds yum-o-licious.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yum. Saltines are the perfect vehicle for this, of which I'd eat a whole sleeve.

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

I need to get some chevre too ... for in betweeny.

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over 3 years ago zieker

Design services for delicious samples. This is working out VERY well. More labels for you this afternoon. :-) I may have to make another batch of cream scones to go with these latest concoctions. YUM!