This peach butter stovetop is more than just a delicious spread; it’s a wonderfully simple way to preserve the peak-season sweetness of peaches for enjoyment year-round. Forget complicated canning processes; this stovetop method yields a rich, fruit-forward butter with minimal fuss, proving that homemade goodness is often the easiest kind.

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Key Ingredients for Peach Butter Stovetop:

5 pounds ripe peaches, washed and pitted (about 10-12 medium peaches)
2 cups granulated sugar (adjust to your desired sweetness)
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of ground cloves (optional, for added warmth)
2 tablespoons water (if needed to get things started)

How to Make Peach Butter Stovetop:

Get ready for a sweetly aromatic kitchen experience with this incredibly easy peach butter stovetop recipe. In under an hour of active cooking time, you’ll transform fresh peaches into a luscious, spreadable delight that’s perfect on toast, scones, or even as a glaze. It’s a satisfyingly simple way to capture summer’s bounty.

Step-by-Step Instructions:

Prepare the Peaches: Start by rinsing your ripe peaches thoroughly. Halve them and remove the pits. You don’t need to peel them; the skins will break down during cooking and add valuable nutrients and color to your peach butter stovetop. Roughly chop the peach halves into manageable chunks and place them into a large, heavy-bottomed pot or Dutch oven. If your peaches are very firm or you’re finding it hard to get them started, add the 2 tablespoons of water to the pot to help create initial steam.
Add Sweetness and Spice: Sprinkle the granulated sugar evenly over the chopped peaches in the pot. Add the fresh lemon juice, which will help to brighten the peach flavor and aid in preservation. Stir in the ground cinnamon, ground nutmeg, and the pinch of ground cloves if you are using them. Gently toss everything together to ensure the peaches are well coated with the sugar and spices.
Initial Cook: Place the pot over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to prevent the peaches from sticking to the bottom of the pot. As the peaches begin to heat up, they will release their juices. Continue to cook until the peaches have softened considerably, which should take about 10-15 minutes. At this stage, the mixture will look very liquidy.
Mash and Thicken: Once the peaches are soft, use an immersion blender to purée the mixture directly in the pot until it’s mostly smooth, leaving a few small chunks if you prefer a bit of texture. Alternatively, carefully transfer the cooked peaches in batches to a regular blender or food processor and purée until smooth, then return the purée to the pot. Reduce the heat to low and continue to simmer the peach mixture, uncovered, stirring very frequently. This is the longest part of the process, as the butter needs to thicken and reduce.
Stir and Reduce: This is where patience and frequent stirring become key for your peach butter stovetop. As the butter simmers, it will gradually become thicker and darker in color. Stir every 5-10 minutes, scraping the bottom and sides of the pot to prevent scorching. The goal is to cook off excess moisture. This reduction process can take anywhere from 30 minutes to an hour, depending on the amount of liquid in your peaches and the heat level. The butter is ready when it has thickened to the consistency of apple butter and a spatula dragged through the center leaves a clear path that slowly fills in.
Cool and Jar: Once your peach butter stovetop has reached the desired thickness, remove the pot from the heat. Let it cool in the pot for about 15-20 minutes. While it’s still warm but no longer scalding, carefully spoon the peach butter into clean, sterilized jars. Leave about 1/2 inch of headspace at the top of each jar. Seal the jars tightly with lids.

Why You’ll Love This Peach Butter Stovetop:

You’ll absolutely adore this peach butter stovetop for its incredibly rich, naturally sweet peach flavor that bursts with sunshine in every bite. Unlike more complicated jams or preserves, this recipe is a wonderfully cost-effective way to enjoy the taste of summer peaches all year round, saving you money compared to store-bought alternatives. The simple combination of ripe peaches, sugar, and warm spices creates a uniquely comforting and versatile spread that’s far superior to basic fruit jams.

Imagine spreading this velvety smooth peach butter on warm, crusty bread or dolloping it onto your morning yogurt – it’s pure bliss! This homemade treasure offers a delightful alternative to traditional apple butter, bringing a brighter, fruitier essence to your favorite uses. Don’t wait for peach season to be over; give this simple yet spectacular peach butter stovetop a try today and unlock a season of deliciousness!

Storing and Reheating Tips:

Once your peach butter stovetop has cooled completely, securely seal the jars and store them in the refrigerator. It will keep well in the fridge for up to 3-4 weeks, allowing you to enjoy its deliciousness for a good stretch. For longer storage, consider the freezer. Spoon the cooled peach butter into freezer-safe containers or bags, leaving a little headspace as it will expand slightly when frozen.

Frozen peach butter will maintain its quality for up to 6 months. Reheating is straightforward: if you prefer a warmer spread, gently warm the desired amount in a small saucepan over low heat, stirring constantly, or microwave it in short bursts until heated through.

Final Thoughts:

This peach butter stovetop is a testament to how simple ingredients and a little patience can yield something truly special. Give it a try this season, and discover the joy of homemade, shelf-stable fruit goodness that will brighten your mornings and snacks for weeks to come.

Read more also:

Peach Butter Stovetop

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Cooling Time 15

Total Time 1 20

Course: Dessert, Preserve, Spread

Ingredients Equipment Method Notes

Ingredients

5 pounds ripe peaches washed and pitted (about 10-12 medium peaches)
2 cups granulated sugar adjust to your desired sweetness
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch ground cloves optional, for added warmth
2 tablespoons water if needed to get things started

Equipment

Large, heavy-bottomed pot or Dutch oven
Immersion blender
Blender or food processor (alternative)
Clean, sterilized jars

Method

Start by rinsing your ripe peaches thoroughly. Halve them and remove the pits. You don’t need to peel them; the skins will break down during cooking and add valuable nutrients and color to your peach butter stovetop. Roughly chop the peach halves into manageable chunks and place them into a large, heavy-bottomed pot or Dutch oven. If your peaches are very firm or you’re finding it hard to get them started, add the 2 tablespoons of water to the pot to help create initial steam.
5 pounds ripe peaches, 2 tablespoons water
Sprinkle the granulated sugar evenly over the chopped peaches in the pot. Add the fresh lemon juice, which will help to brighten the peach flavor and aid in preservation. Stir in the ground cinnamon, ground nutmeg, and the pinch of ground cloves if you are using them. Gently toss everything together to ensure the peaches are well coated with the sugar and spices.
2 cups granulated sugar, 1 tablespoon fresh lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, pinch ground cloves, 5 pounds ripe peaches
Place the pot over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to prevent the peaches from sticking to the bottom of the pot. As the peaches begin to heat up, they will release their juices. Continue to cook until the peaches have softened considerably, which should take about 10-15 minutes. At this stage, the mixture will look very liquidy.
Once the peaches are soft, use an immersion blender to purée the mixture directly in the pot until it’s mostly smooth, leaving a few small chunks if you prefer a bit of texture. Alternatively, carefully transfer the cooked peaches in batches to a regular blender or food processor and purée until smooth, then return the purée to the pot. Reduce the heat to low and continue to simmer the peach mixture, uncovered, stirring very frequently. This is the longest part of the process, as the butter needs to thicken and reduce.
This is where patience and frequent stirring become key for your peach butter stovetop. As the butter simmers, it will gradually become thicker and darker in color. Stir every 5-10 minutes, scraping the bottom and sides of the pot to prevent scorching. The goal is to cook off excess moisture. This reduction process can take anywhere from 30 minutes to an hour, depending on the amount of liquid in your peaches and the heat level. The butter is ready when it has thickened to the consistency of apple butter and a spatula dragged through the center leaves a clear path that slowly fills in.
Once your peach butter stovetop has reached the desired thickness, remove the pot from the heat. Let it cool in the pot for about 15-20 minutes. While it’s still warm but no longer scalding, carefully spoon the peach butter into clean, sterilized jars. Leave about 1/2 inch of headspace at the top of each jar. Seal the jars tightly with lids.

Notes

Store sealed jars in the refrigerator for up to 3-4 weeks. For longer storage, freeze in freezer-safe containers for up to 6 months. Reheat gently on low heat or in the microwave.