Peach Butter

Preparation info

  • Difficulty


  • Yield about

    4 cups

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Everyone is familiar with apple butter. But once you make your own peach or plum butter for toast or waffles, or serve it warm over ice cream, you will rarely go back to apple.


  • 5 pounds peaches (about 12 large)
  • cups sugar
  • 2 teaspoons freshly squeezed lemon juice
  • Pinch salt


Preheat the oven to 300 degrees.

Halve and pit the peaches. Purée them through a food mill. There should be about 2 quarts of peach purée. Place the purée in a heavy-bottomed nonaluminum pot and stir in the sugar.

Bake the purée for 2½ hours, stirring every half-hour. Transfer the peach butter to a smaller clean pot. (As it reduces the edges of the pot get very dark.) Continue baking for another 2 to 2½ hours, until the peach purée is reduced to about 4 cups.

Let the butter cool and serve on toast and muffins. This keeps indefinitely in the refrigerator.

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