Best Audreys Golden Peach Butter Recipes

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SPICED PEACH BUTTER



Spiced Peach Butter image

This smells amazing while it cooks! It serves two purposes really, yummy to eat and a great room scent!

Provided by startnover

Categories     Fruit

Time 3h10m

Yield 7 cups

Number Of Ingredients 6

8 cups sliced peaches
1 teaspoon clove
4 cups sugar
1/2 teaspoon nutmeg
4 teaspoons cinnamon
1/2 cup red cinnamon candies (heaping)

Steps:

  • Place peaches in blender and pulse till smooth (if you like it a little chunky, just don't pulse as much).
  • Place peaches and all other ingredients in a heavy bottom pot.
  • Cook on medium to low heat for about 3 hours , the thicker you want it the longer you cook it.
  • This can then be processed in a water bath for 5 minutes.
  • The amount you end up with is determined by how much you cook it down. I get approximately 6-1/2-7 cups of butter.

Nutrition Facts : Calories 523.4, Fat 0.7, SaturatedFat 0.1, Sodium 1.1, Carbohydrate 134.1, Fiber 3.8, Sugar 130.6, Protein 1.9

PEACH BUTTER



Peach Butter image

This is the recipe that I've been using for years and years. I love peach butter because the flavor is so light and yummy. I buy the seconds at the orchard because I don't care what they look like - they're going to be smushed anyways and they're cheaper. Save the pretty ones for canned peach halves.

Provided by Mysterygirl

Categories     Fruit

Time 2h

Yield 4 pints

Number Of Ingredients 4

4 -4 1/2 lbs peaches
1/2 cup water
4 cups sugar
1 -2 tablespoon ground cinnamon (optional)

Steps:

  • Wash peaches, remove seeds and any bad spots- DO NOT PEEL!
  • Chop peaches.
  • Put peaches in pot with water.
  • Cook peaches over medium, simmer until peaches are soft, about 15- 20 minutes depending up on the ripeness of your fruit.
  • Run the peaches through a food mill till all that is left in the mill are the peach skins which you can discard now.
  • You should have about 2 quarts of peach pulp.
  • Mix pulp with sugar and cinnamon.
  • Cook over medium heat until thick enough to round up on a spoon about 30 minutes to an hour (this may also be done in a slow- 250 degree oven but it takes longer).
  • You will need to stir frequently, making sure that it doesn't stick.
  • Place in hot sterilized jars, leaving 1/4" headspace.
  • Adjust lid and rings on jars.
  • Process in a water bath for 10 minutes.
  • Remove to counter and allow to cool.

Nutrition Facts : Calories 951.3, Fat 1.1, SaturatedFat 0.1, Sodium 0.6, Carbohydrate 243.3, Fiber 6.8, Sugar 238, Protein 4.1

PEACH BUTTER WITH CARDAMOM



Peach Butter with Cardamom image

This makes a buttery-smooth preserve and is a great way to use peaches that are too ripe to can. Excellent on biscuits, pancakes, toast, waffles and it's easy to make. Can also be cooked in the microwave.

Provided by sugarpea

Categories     Spreads

Time 35m

Yield 1 cup peach butter

Number Of Ingredients 5

2 1/2 cups ripe peaches, peeled,pitted and sliced (about 1 pound)
2 tablespoons lemon juice
1/2 cup sugar
1/4 teaspoon cardamom
1/8 teaspoon freshly grated nutmeg or 1/8 teaspoon ground nutmeg

Steps:

  • Cook all ingredients in a heavy saucepan over medium heat until peach butter thickens, about 20 minutes.
  • Store, tightly covered, in refrigerator.
  • Microwave Instructions: Cook all ingredients on High, uncovered for 10 minutes or until peach butter thickens.
  • To Remove Peach Skins: Dip peaches in boiling water and then in cold water; peel.

Nutrition Facts : Calories 563.5, Fat 1.2, SaturatedFat 0.2, Sodium 0.4, Carbohydrate 143.6, Fiber 6.7, Sugar 136.4, Protein 4

OVEN-ROASTED PEACH BUTTER



Oven-Roasted Peach Butter image

Adapted from a recipe in "Food in Jars". Pretty simple and easily increased. Adjust the sugar to your own taste. I added 1/2 tsp. cinnamon to my first batch, based upon my husband's request, but other spices would do well, too. Be sure not to add them until after the peaches have reduced by cooking, the mixture shrinks quite a bit. Ten large peaches (weighing exactly four pounds) yielded 5 half-pints of butter. Next time UI plan to puree the roasted peaches, I prefer a smooth product and it turned out chunkier than I would prefer.

Provided by zeldaz51

Categories     Fruit

Time 4h10m

Yield 3 half-pints

Number Of Ingredients 3

3 lbs yellow peaches (freestone are easiest)
1 -2 cup granulated sugar (or as needed)
1 lemon, juice and zest of

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Cut the peaches in half and remove the pits. Arrange them cut-side-down in a single layer in a non-reactive baking dish (glass or ceramic is best). Roast for 30 minutes, or until the skins are loose. I usually allow 45 minutes, depending upon the size of the peaches.
  • Remove the baking dish from the oven and let the peaches cool a bit so they are easier to handle, then remove and discard the peach skins. Mash the peaches with a fork or potato masher. Reduce the oven to 250 degrees and return the pan of mashed peaches to it. Bake 2 to 3 hours longer, stirring often to prevent burning. Any wateriness should be gone and they should be dark in color.
  • Taste the puree and stir in 1 cup sugar. Taste again and add more sugar to suit your taste, then stir in the lemon zest and juice.
  • Store in the refrigerator or process filled half-pint jars in a boiling water bath for 15 minutes to make them shelf-stable.

Nutrition Facts : Calories 438.4, Fat 1.2, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 111, Fiber 6.8, Sugar 105, Protein 4.2

OLD-FASHIONED PEACH BUTTER



Old-Fashioned Peach Butter image

Cinnamon and ground cloves add down-home flavor to this spread for toast or biscuits. Using the slow cooker eliminates much of the stirring required when simmering fruit butter on the stovetop. -Marilou Robinson, Portland, Oregon

Provided by Taste of Home

Time 9h25m

Yield 9 cups.

Number Of Ingredients 6

14 cups coarsely chopped peeled fresh or frozen peaches (about 5-1/2 pounds)
2-1/2 cups sugar
4-1/2 teaspoons lemon juice
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 cup quick-cooking tapioca

Steps:

  • In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves. Transfer to a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until peaches are very soft, stirring occasionally., Stir in tapioca. Cook, uncovered, on high for 1 hour or until thickened. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and refrigerate up to 3 weeks or freeze up to 1 year. To use frozen peach butter: Thaw in the refrigerator for 1-2 days; use within 3 weeks.

Nutrition Facts : Calories 46 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.

COUNTRY STYLE PEACH BUTTER



Country Style Peach Butter image

Uses canned peaches; in crock pot; from Favorite Recipes Dodge County Extension Clubs 1976. Looks like they might have used this at church functions like pancake suppers or the like.

Provided by Dienia B.

Categories     Fruit

Time 2h10m

Yield 5 pints

Number Of Ingredients 5

4 (30 ounce) cans peaches, drained
3 1/2 cups sugar
2 teaspoons cinnamon
1 teaspoon clove
1/2 teaspoon allspice

Steps:

  • Puree peaches in a blender. Canned apricots may be used.
  • Put peaches, sugar, cinnamon, cloves, and allspice in a slow cooker.
  • Simmer on high for 2 hours.
  • I would watch this because fruit BURNS; put on low to hold or pour into hot jars; seal.

Nutrition Facts : Calories 811.7, Fat 1.8, SaturatedFat 0.2, Sodium 2.7, Carbohydrate 206.1, Fiber 11, Sugar 196.8, Protein 6.3

PEACH HONEY BUTTER



Peach Honey Butter image

Flavoured butters captured my attention during ZWT & I now even have a cookbook devoted to them. I struck gold at recipegoldmine.com, found 4 new varieties I could not find here at RZ & decided to enter them. This is the last, so I hope you will enjoy it & all the others b4 it!

Provided by twissis

Categories     Fruit

Time 5m

Yield 10 2 oz servings, 10 serving(s)

Number Of Ingredients 5

3/4 cup butter
1 (16 ounce) can unsweetened peaches (drained of all liquid)
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 tablespoons honey

Steps:

  • Drain peaches of all liquid & place in a lrg bowl.
  • Add butter, cinnamon, nutmeg & honey.
  • Mash to chunky applesauce consistency & chill for 2 hrs b4 serving. (I personally favor a smoother blend of this mix using my immersion blender vs a coarse mash).
  • NOTE: Use w/English muffins, biscuits, scones, bagels, French toast, pancakes, waffles or whatever your imagination envisions.

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