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Vanilla Peach Butter

by:
November  4, 2012
5
1 Ratings
  • Makes 6 cups
Author Notes

A piece of sourdough bread toasted, smeared with cream cheese and topped with this vanilla peach butter is a wonderfully delicious start to your morning. —REMCooks

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Ingredients
  • 6 pounds ripe peaches, peeled, pitted and quartered
  • 2/3 cup water
  • 2 1/2 cups granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 pinch salt
  • 1 whole vanilla bean, halved and scraped
  • 1/4 cup plus 2 Tbsp, honey
Directions
  1. In a large stainless steel pot, combine peach quarters and water. Bring to boil over medium-high heat. Reduce heat and boil gently, stirring occasionally until the peaches are soft (approx. 15 minutes).
  2. Working in two separate batches, transfer peach mixture to a food processor or blender and puree just until a smooth texture is achieved — do not liquefy. This should yield 6 – 8 cups of peach puree.
  3. Return the puree to the pot and stir in lemon juice, sugar, honey, salt, vanilla bean scrapings, and scraped vanilla pods. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium and simmer, stirring frequently to prevent sticking and burning until the mixture thickens and will hold its shape on a spoon, roughly 20 minutes.
  4. When thickened, remove vanilla pods, then ladle the hot butter into jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rim, and tighten lids. Completely submerge jars in water bath filled with warm water. Bring to a boil and process for 10 – 15 minutes. Remove jars, cool and store. Enjoy.
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6 Reviews

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Kim K. June 12, 2019
Thank you for this recipe, REMcooks--splendid on so many levels. Our two peach trees went crazy this year, and I've been looking for different ways to use up the bounty. I decided to try my hand at peach butter, and Food52 came to my aid once again.

First, I love that I was able to use the vanilla bean pods from my newly empty bottle of homemade vanilla. Along with the honey, the vanilla added a lovely depth of flavor to the peach butter.

Second, it made me wildly happy that you gave fruit and puree measurements in CUPS. You know how it is with imperfect homegrown produce: weighing the fruit before peeling/pitting isn't reliable, at least with ours. I never know till I cut into a peach if it's going to be mealy or flavorless, under- or overripe, or sweet and perfect. (I typically get 1:3 ratio of usable fruit to yucky fruit.)

Third, I found I could still use some of the fruit that was a little less flavorful. As it cooked down and condensed, the peach flavors intensified. Love that I was able to use a few of those less-than-tasty peaches to a delicious end!

And my cooking notes: Because our peaches tend to release a ton of juice, I skipped the water and just cooked the peaches. It still took 45 minutes of boiling to thicken the peach butter. But oh, so worth it for that deeply intense peachy flavor and glorious color. I started with about 12 cups of fruit chunks and canned 7 cups of peach butter.

This will definitely go into my summer rotation in answer to the yearly question: "What am I going to do with all these peaches?"
helenemc June 26, 2013
how much honey do I add.
REMCooks July 13, 2013
Sorry. I missed the ingredient in the ingredient list. :o I fixed it now. 1/4 cup plus 2 Tbsp.
Jaynerly November 4, 2012
This sounds delicious!
REMCooks November 5, 2012
Thanks. :) We liked it a lot and so did everyone we gave jars to as presents. I hope you give it a try.
Jaynerly November 4, 2012
This sounds delicious!