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Easy Spiced Peach Butter Recipe for Canning Perfect No-Peel Method

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A simple and forgiving peach butter recipe that skips peeling for a rustic texture and rich flavor, perfect for canning and preserving summer peaches.

Ingredients

Scale
  • 4 pounds ripe peaches, washed and halved, pits removed but skins left on
  • 1 to 1½ cups brown sugar, packed (preferably dark brown sugar)
  • ¼ cup fresh lemon juice
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 teaspoon vanilla extract (optional)
  • ½ cup water

Instructions

  1. Sterilize canning jars and lids by boiling them in water for 10 minutes. Keep jars warm until ready to fill.
  2. Rinse 4 pounds of ripe peaches. Cut each in half, discard pits, but leave skins intact.
  3. Place peaches and ½ cup water into a large heavy-bottomed pot. Bring to a gentle simmer over medium heat, stirring occasionally.
  4. Once peaches have softened (about 15 minutes), stir in 1 to 1½ cups brown sugar, 2 teaspoons ground cinnamon, and ¼ teaspoon ground cloves. Mix well to dissolve sugar.
  5. Lower heat and cook uncovered for 45 to 60 minutes, stirring every 10 minutes to prevent burning and to thicken the mixture.
  6. Use an immersion blender to puree the peach mixture until smooth and creamy, or transfer batches to a blender and pulse until desired consistency is reached.
  7. Stir in ¼ cup fresh lemon juice and 1 teaspoon vanilla extract if using.
  8. Test thickness by spooning a small amount onto a cold plate; if it wrinkles when pushed with a finger, it’s ready. If too runny, simmer longer.
  9. Using a canning funnel, ladle the hot peach butter into sterilized jars, leaving about ¼-inch headspace. Wipe rims clean.
  10. Place sterilized lids and screw bands tightly but not overly firm.
  11. Process jars in a boiling water bath for 10 minutes, ensuring water covers jars by at least 1 inch.
  12. Remove jars with a jar lifter and set on a towel to cool undisturbed for 12 to 24 hours. Check seals before storing.

Notes

Stir frequently during simmering to prevent scorching. Puree just until smooth to retain some rustic texture. Test jar seals after cooling; refrigerate any jars that do not seal properly. Frozen peaches can be used after thawing and draining excess liquid. Adjust spices to taste or try variations like adding ginger or nutmeg.

Nutrition

Keywords: peach butter, spiced peach butter, no-peel peach butter, canning recipe, homemade preserves, cinnamon peach butter, easy peach butter

Find it online: https://cookluma.com/easy-spiced-peach-butter-recipe-for-canning-perfect-no-peel-method/