peach butter

by db222

I have used a recipe online for peach butter. However I can not get it to thicken. I remember apple butter as a kid and this is very thin compared.

I have never made or even had peach butter. I'll have to add to my list for next peach season.

One possibility is too cook it longer. I know apple butter thickens as it cooks, I would think peach butter would be the same.

It is also possible that peach butter will be thinner by nature. Peaches are much more juicy than apples.

If anyone else has experience with peach butter please chime in here with your tips!

Comments for peach butter

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Peach Butter
by: The Frugal Fraulein

I did nectarine butter this year and it was very runny to begin with. I put it in a strainer with cheese cloth and let some of the juice drain out and it did thicken up for me by cooking it slowly and stirring alot. Hope that helps.
(ha it isn't runny peach butter it is simply delicious peach sauce for pound cake!)

My peach butter
by: Anonymous

My peach butter was a little thinner than my apple butter, but I had to cook for a really long time to get it to thicken up.


Peach Butter
by: Brianchef

I am new to the site, but have canned for years. I make peach butter each year, adding different "flavorings" each year to experiment. That said, my peach butter is either cooked to the right thickness in the oven at 250 degrees for 6 hours plus, or in the crock pot overnight with no lid(8 - 12 hours). This works for most fruit butters I make.

When it is the right consistency I can, refrigerate, freeze or package for immediate gift giving.

Peach Butter
by: Hope

I made peach butter for the first time a couple of weeks ago. I couldn't find a recipe I liked online. I finally chose one but didn't quite like having to put apples in it. I wanted peach butter, not apple peach butter.

I since learned that adding the apples was for the pectin because the riper the fruit the less pectin and peaches very much so.

The recipe called for the same amount of diced apples as it did peaches. I made it but omitted the lemon juice since it stank so bad when i added it. I felt like it would not taste right.

I have quite a few of those canned and it tastes fine with the apples. I don't even taste those. I wanted my peach preserves (that's what i really wanted to can) with the apples and didn't want it to darken in color. So i didn't cook it as long.

It came out kind of thin but once cooled in the fridge, I decided I was ok with the outcome. It wasn't just going to run off my toast. I really liked the chunks of peach too! And the color seemed just perfect to me!

Then i talked to my mom. she said it was tedious. time consuming. be patient, that I couldn't rush it. I just needed to cook it down, slowly.

It takes her cooking down her apples to apple butter two evenings on the stove. I did my peaches that way. Wah-lah! Peach butter!

I had 11 peeled, pitted and diced peaches. Cooked down on setting 3 of 10 on my stove burner, stirring constantly so it doesn't scorch.

About 3 hrs. It was very thick. The next evening, I cooked it more. It turned slightly darker this time around. I added a cup and a half of sugar.

Stir every couple of minutes. Literally! The sugar burns faster. I had my stove on setting 1 this time and still had bubbles coming through!

I cooked it until it was real thick again, this time around about 3 hrs total again. I had 3 half pints and a 4 oz jam jar. Just my experience.

peach butter
by: kim

Be very careful to not liquify the peaches if you use a blender or food processor. it takes forever to cook down and will lose all flavor and turn to dark before it gets thick enough.

thickening peach butter
by: Anonymous

Add a few caramels to a few at at a time until you get the consistency you like. Tastes real good.

Repurposed thin peach butter
by: Nancy

If you feel that your peach preserves or butter are too thin, I've found that it makes an excellent glaze for roast pork!

Good idea! I think I'm going to try this one.

Thin Peach Butter
by: Anonymous

The probable reason for peach butter being thinner than apple butter is the fact that peaches have a lower natural pectin concentration so therefore do not thicken the same. Fruit pectin can be purchased separately and added if you really desire that same thick consistency.

awesome peach butter
by: Elis Grandma

I made peach butter last year for the first time too..I love peach cobbler so I used the same ingredients as I put in my cobbler..sugar,cinnamon.and almond extract!! Place in slow cooker(uncovered} for at least 24hrs depending on how hot your slow cooker gets and how thick you want it! My grandson loved it!!

Thin Peach Butter
by: Charyl

Mine has been cooking in the crock pot for about 18 hours and has only cooked down about 25%. And, it's thin. Haven't took the stick blender to it yet, but wondering if one could add a little cornstarch or arrowroot powder to thicken it up? Anyone done that, or do I just need it to cook for several more days?

Peach Butter
by: Vicki

I just made peach butter. Late morning I had put my peaches through my Victorio until I had just under 2 quarts. I then pitted, peeled and diced a couple more peaches and added that to make 2 quarts.

I put into the crockpot and added 4 cups of sugar. I set on high. By 8pm it was beginng to thicken. I decided to transfer it to the stove and I cooked it, stirring constantly on med. high and it thickened some more and was a beautiful color. I used a hand held blender that can go into a hot pan and smoothed out any chunks.

Since it was 10pm I decided to finish it this morning. I cooked it for another hour and it did thicken up but not as thick as apple butter. I canned it but I had little bit left over and as it sat and cooled it did thicken up beautifully. As long as it's hot it will be thinner.

Next time I may do the same process but allow for it to be in the crockpot for a full 2 days or I may peel and dice all the peaches and just cook slowly on the stove, being patient that I will have to babysit the pan and continually stir it to keep from scorching.

Nothing worse than having all that hard work go to waste by having a burned taste! The end result is worth all the work.
BTW the way...the Lancaster, PA peaches were BEYOND EXCELLENT this year.

apple butter
by: K. Truman

My mother used to make up apple butter recipe in her huge turkey roaster. She would put it in a slow oven and cook all night. Would wake up in the morning and the whole house smelled like apples and cinnamon!

by: siwel nevets

if you add powdered pectin, like sure-jel it will thicken nicely. not too much or it will be more jam like. my maw lernt me and now mayhaps i can learn you.

peach butter
by: Anonymous

My recipe says to cook it for 3 hrs. which I did. It was a perfect consistency by that time. You have to put it on low simmer; otherwise it bubbles & pops out of the pan.Stir it every 15 to 20 min.

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