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A sweet, smooth fruit butter made from fresh peaches, honey, sugar, and vanilla, perfect for canning and preserving the taste of summer peaches year-round.

Ingredients

Scale
  • 9 cups sliced peaches, seeded but not peeled
  • 1/4 cup water
  • 2 1/4 cups granulated sugar
  • 3/4 cup honey
  • 2 vanilla beans, seeds scraped (or substitute 2–3 tablespoons vanilla bean paste or 2 teaspoons vanilla extract)

Instructions

  1. Combine peaches and water in a large pot.
  2. Bring to a boil, then lower heat and cover. Simmer 10–15 minutes until peaches are tender. Remove from heat and let cool slightly.
  3. Puree the peaches in batches until smooth using a blender or food processor.
  4. Pour the peach puree back into the pot.
  5. Add granulated sugar, honey, vanilla bean seeds, and the empty vanilla pods to the puree. Bring to a boil while stirring until sugar dissolves.
  6. Lower heat and simmer uncovered about 60 minutes, stirring frequently until thick and able to mound on a spoon.
  7. Remove and discard the vanilla pods.
  8. Wash lids and rings in warm soapy water, rinse, and set aside.
  9. Fill a large canning pot with water and bring to a rolling boil; sterilize jars by lowering them into boiling water for at least 10 minutes and keep jars hot.
  10. Ladle hot peach butter into hot sterilized half-pint (8-ounce) jars, leaving 1/4 inch headspace.
  11. Wipe jar rims clean, place lids with a magnetic lid lifter, and screw on rings to fingertip tightness.
  12. Lower filled jars into boiling water bath with jar tongs, wait for water to return to a boil, then process for 5 minutes (adjust timing for altitude as necessary).
  13. Carefully remove jars and place on wire racks to cool undisturbed.
  14. After 24 hours, check each jar for a proper seal; refrigerate and use any jars that did not seal within 24 hours.

Notes

Peeling peaches is optional; skins soften during cooking and blend smoothly, so no pectin is needed., Keep stirring often during simmering to prevent sticking or burning., Use a strong blender or food processor for a creamy smooth texture., Keep jars hot while filling to prevent cracking and ensure a better seal., Adjust water bath canning time based on altitude following USDA or local extension guidelines., If a jar doesn’t seal, refrigerate and consume within a month instead of reprocessing., Label jars with date and flavor; store sealed jars in a cool, dark place for up to one year.

Nutrition

Find it online: https://margorecipes.com/vanilla-honey-peach-butter-recipe-for-canning/