Old-Fashioned Peach Butter Recipe (2024)

FAQs

What is the difference between peach butter and peach jam? ›

Unlike jam, peach butter is lower in sugar (some recipes omit the sugar entirely) and darker in color. It's not as famous as apple butter, but peach butter is a good use for lots of peaches, since they cook down into a concentrated spread.

Place cooked peaches in a blender; puree until smooth. Measure out 8 cups peach pulp and transfer back to the pot. Reserve any extra pulp for another use. Add sugar, cinnamon, and nutmeg to peach pulp.

You'll want to crack the lid open to allow the steam to escape. Otherwise, your peach butter won't reduce and thicken. Perform a quick taste test to see if you need to add sweetener– my peaches were pretty sweet already, so I only added about 1/2 cup of sweetener to my batch.

This is a process of color loss and does not mean the jam or jelly is going bad. The browning starts at the top of the jar and slowly works its way down. If your jars were properly sealed and the seal is still intact, the jam or jelly, although not as pretty as it once was, is safe to eat.

Description. Prized for its excellent flavor, the Monroe Peach Tree is a must-have for gardeners everywhere! This fruitful tree grows large peaches with bright red skin over a yellow-orange background. These freestone peaches are firm with bright, yellow flesh.

If you start with cream at 65 °F and churn at a speed of about 120-150 RPM, the total time of making butter (including draining buttermilk and molding butter) is about 20-25 minutes. There are many ways to make your own butter, but we find the simplest and most effective way is to use a hand-powered butter churn.

Any brand will do. You need the higher fat content. Heavy cream is approximately 40% butterfat and 60% milk solids and water. The best option would be fresh, raw cream from pastured Jersey cows.

Just keep on churning. Finally, you will notice that there is liquid at the bottom of your container and the yellow butter separate from that. This whole process can take about 20 – 30 minutes. Using room temperature cream makes butter faster than using cold cream.

In this fruit butter, apricots and sugar combine to form a sweet, jam-like spread. Two ingredients have never tasted so good together! Jams, jellies, and preserves are all a variation on the combination of fruit and pectin to create a wonderful spread.

Properly canned peach butter will keep for up to 1 year in your pantry or cabinet and then about 1 month in the fridge after you open it.

What the heck is cookie butter? ›

Cookie butter is a creamy spread made from finely ground Belgian speculoos spice cookies. Cookie butter looks like nut butter but tastes like gingerbread, with a rich, deep caramel flavor augmented by toasty, spiced cookie notes.

Mix in garlic for a flavorful boost to bread and butter

One of the simplest ways to add flavor to butter is to gather three simple ingredients: salted butter, minced garlic cloves, and fresh parsley. Whisk them together and the result is a highly versatile flavor that can be used in a variety of dishes.

To test doneness, put a spoonful of fruit butter on a plate. If no liquid seeps from the edges, it's done. Return to a simmer to thicken more if necessary. For very smooth fruit butter, puree in a food processor or blender, then strain and push the mixture through a sieve before storing.

Your butter needs to be “room temperature”, or around 65ºF. If it is too cold, it won't blend with the sugar evenly and will be almost impossible to beat it into a smooth consistency; if it is too hot, the butter won't be able to hold the air pockets that you are trying to beat into it.

Butters: Butters are made from pureed fruit. They are not as sweet as preserves, jams, or jellies but offer a full fruit flavor. Butters are cooked for over 6 hours ,at a low temperature, allowing the product to thicken. Butters tend to be dark because of the exposure to air during the cooking.

Jams and jellies are both soft, sweet spreads made from fruit, sugar and pectin. The main difference between jam and jelly is that jam is made with fruit whereas jelly is made with fruit juice.

In a nutshell, fruit butters include whole fruits and are cooked much longer than jams and jellies. Additionally, our fruit butters are outsourced and made in larger batches while our jams and jellies are made in 12-quart kettles in-house. We use smaller batches to retain the best flavor for our jams and jellies.

Fruit preserves are a lot like jam, but they're slightly thicker, thanks to the addition of large chunks or whole pieces of fruit instead of chopped, crushed, or puréed fruit. You'll usually find large bits of fruit suspended in preserves, as well as seeds, in many cases.