Peach Butter: Preserving Summer's Bounty

The summer peach harvest is here and it's time to make peach butter!

Peach butter is similar to apple butter - the peach pulp is slowly simmered with sugar until it is a consistency that will spread. No pectin is needed and a hot water bath canner creates a safe seal.

We've used two methods to make peach pulp. In the first, the skin is removed from the peaches following a dip in hot (not boiling) water. The second method, using a food grinder that separates the skin from the flesh is much quicker. It's important that the peaches are ripe (not rock hard) but not overly ripe and mushy for either method.

You control the quantities with this recipe - measure the pulp, then add sugar. Beware when picking or buying your peaches, though. One bushel of freestone (cling-free) peaches will make approximately 84 half-pint (8 ounce) jars of peach butter. A peck of peaches will result in 12-15 half-pints.

Cleaning and Processing Peaches
As with any fresh produce, wash the peaches before processing. Fill your sink with enough cold water that the peaches will float freely and swish the peaches around. I use my dish drainer (cleaned) in the other side of the sink to drain the peaches.

If you don't own a food grinder, the easiest method to remove the peach skins is a dip in simmering water. I usually leave the peaches in the water for about one minute, allowing sufficient time for the membranes to separate. As soon as you take the peach out of the water, the skin will slip off. Cut the peaches into quarters and discard the pit. You can puree the peaches using a blender or food processor or mash them with a potato masher in a wide bowl.

If using a food grinder, simply quarter the peaches after washing and discard the pit. Then, push the peaches through the grinder. The skin will separate and discharge through one chute while the pulp discharges through another.

Making Peach Butter
The ingredients for peach butter are very simple - one part sugar to two parts peach pulp. After mashing the peaches, measure the pulp. For example, if you have eight cups of pulp you will need four cups of sugar. Be sure to taste the peach butter about an hour into the cooking process to determine if it is sweet enough. If necessary, add more sugar one-half cup at a time, tasting again after 15 minutes.

Combine the peach pulp and sugar in a large, heavy-bottomed pan over medium heat. When the mixture begins to bubble, turn the heat down to low. Stir the mixture often to keep it from scorching and be patient. It should reduce by at least 25 percent, but if you like it thicker you can reduce it more. It could take up to three hours and the peach butter will turn a dark, rich color.

Preserving Peach Butter in Jars
Following jelly canning guidelines from the University of Georgia Cooperative Extension, preheat the water in the boiling water bath canner and presterilize the jars. Drain the jars and fill with the hot peach butter. Using a damp towel, wipe the rim of the jar and then put the seal in place and screw on the metal ring.

Place the filled jars of apple butter into the basket of the canner and put in the hot water bath, being certain the water covers the jars by at least one inch. Bring the water back to a boil and continue boiling for 10 minutes. At the end of the processing time, remove the wire basket from the canner and place on a heavy towel. Remove the jars of peach butter from the basket, place on a towel and allow to cool completely before storing. Make sure each jar has sealed by lightly pressing on the seal. If the seal isn't good, store the peach butter in the refrigerator.

Uses for Peach Butter and Variations
- Spread peach butter anywhere you would normally use apple butter.
- Cover a ham loaf with a thin layer of peach butter before baking for a sweet glaze.
- For a sweet-and-spicy pretzel dip, add minced jalapeno peppers to the peach butter during the cooking process. This also makes a great cracker spread when poured over a block of cream cheese.
- My man's favorite toast sandwich is a "Triple B" - butter, peanut butter and peach butter!

Sources: University of Georgia Cooperative Extension