peach butter

by db222
(spokane)

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.

Answer:
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!

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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!)

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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.

Jaime

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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.