Peach Butter

by Oct 2, 2013


There’s really no such thing as “too many peaches”, but I felt that way over the weekend when last Tuesday’s farmers market binge started heading towards squishy.  One cappuccino into Saturday morning, I wasn’t in the mood for jam production, so turned to Jesse Cool‘s Breakfast in Bed to learn about fruit butters.  Wonderful fun!  Transformed those peaches, had a scrumptious topping for a cream cheese slathered english muffin, and made the house smell divine.  Thank you, Jesse!

Fresh Peach Butter


  • 1 1/2 pounds ripe peaches
  • 1/2 cup brown sugar
  • 1/2 vanilla bean
  • 1/2 teaspoon ground cloves


  1. Blanch the peaches by dropping them in boiling water for a minute then into an ice bath. Peel off the skins, remove the pits and roughly chop the fruit.
  2. In a heavy saucepan, combine peach flesh, sugar, vanilla bean, and cloves. Bring to a simmer over low heat and cook until peaches are soft, about 15 minutes. Remove vanilla bean.
  3. Mash the fruit with an immersion blender or with the back of a wooden spoon for a chunkier butter. Simmer 10 more minutes to thicken slightly. Store in jars in refrigerator for a week or two.

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