Peach Butter

07bPeachButterJarsDoFbfLOWe met my best friend Jenny in Indianapolis for a day of slouching about the city and catching up and…


Specifically, lunch at Maxine’s Chicken & Waffles, which Rich and I had been told of by one of his brothers. The lesson I learned? When a place is NAMED for a food, you’re kinda crazy NOT to order it – terrific chicken & waffles! I also learned that Maxine makes one, fine peach butter.

01aPeachesbfLOI came home and did some research.

It turns out that there are options when one decides to make peach butter; you can literally stir some peaches into butter with a bit of brown sugar and sea salt and call it a day.

Or, you can go with this option:

•2 qt. fresh or frozen diced peeled peaches
•4 cups sugar
•2 tbsp brandy

Run the peaches through the food processor fitted with the metal blade to give them a really good chop.

Turn the peaches out into a large pot and add the sugar.

04PeachButterbfLOCook, stirring, over low heat until the sugar has melted and the peaches have more or less dissolved – a good whizzz with an immersion blender can help here.

Taste the butter. What do you think?

I thought it a touch too sweet, so added  those two tablespoons of brandy and kept stirring…

After a while, the butter was nicely thickened and a deep golden color.


You can let it cool and store in the fridge for pretty quick use; or you can pack it into jars and process in a boiling water bath for ten minutes to have a shelf-stable stash o’ peachy goodness in your pantry.

The original recipe claimed to yield eight half-pints, but I only got five; not that I’m complaining – five half-pints of really nice home made peach butter is a very good thing!

BaysMuffinPeachButterbfLOMaxine serves her peach butter with little corn cakes; I served mine with a batch of corn bread Madeleines, but I don’t think folk would complain too, too much if your offered them one of these little pots o’ summer along with their morning English muffin.


If I do say so myself…

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