Lisa Atwood, Rebecca Courchesne, Rick Field

Summer Peach Butter

Preparation info
  • Makes

    6

    half pint jars
    • Difficulty

      Easy

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

The full, sweet flavor of summer peaches picked at season’s height needs little embellishment. Use a food mill to remove any string pulp and a blender to purée the butter to a silky smoothness. The lemongrass in the variation adds an herbal, lemony essence.

Ingredients

  • 6 lb (3 kg) peaches
  • 1 Tbsp fresh lemon juice

Method

Have ready hot, sterilized jars and their lids.

Blanch and peel the peaches, then halve them and remove the pits. Cut the peach halves lengthwise into quarters.

In a large nonreactive saucepan, combine the peaches and lemon juice and toss to coat the peaches. Add ½