Peach Butter

Three ingredients. That’s all it takes to turn fresh peaches into a silky, spreadable butter that captures summer in a jar.

The peaches cook down with a splash of water until they fall apart into a soft pulp, then sugar goes in and everything simmers slowly until thick and glossy. No pectin, no spices, no fuss. Just pure concentrated peach.

Stirring constantly during the final stage is a must. The high sugar content means this mixture will scorch on the bottom the moment you look away. Low heat and patience get you a clear, jewel-toned spread that sets up beautifully as it cools.

Pro Tips

• Use ripe, fragrant peaches for the best flavor. Hard, underripe fruit won’t break down as easily and tastes flat even with all that sugar.
• Peel the peaches first (a quick blanch in boiling water for 30 seconds makes the skins slip right off) for a smoother finished butter.
• The butter is done when you can drag a spoon across the bottom of the pot and the trail doesn’t fill in immediately.
• Pour into sterilized jars while still hot and seal tightly. Properly jarred, this keeps in the fridge for weeks or can be processed in a water bath for pantry storage.

Variations

• Add a cinnamon stick and a pinch of nutmeg while cooking for a warmly spiced version.
• Stir in a tablespoon of bourbon or vanilla extract at the very end for a grown-up twist.
• Use this as a glaze on grilled pork or chicken instead of just spreading it on toast.