Best Peach Honey Vanilla Butter Recipes

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PEACH HONEY BUTTER RECIPE



Peach Honey Butter Recipe image

This homemade Peach Honey Butter Recipe is a great was to preserve the end of summer peaches. Homemade peach butter is a delicious fruit spread for your breakfast toast or bagel. Fruit butters can also be used as dessert toppings. Canned preserves are also great gifts during the holidays.

Provided by Arlene Mobley - Flour On My Face

Categories     DIY

Time 1h50m

Number Of Ingredients 5

18 Medium ripe peaches (peeled, pitted and chopped (about 10 to 11 cups of chopped peaches))
2 tablespoons lemon juice
1/4 cup water
2 1/4 cup granulated sugar
3/4 cup honey

Steps:

  • Measure the lemon juice into a large 8 cup glass measuring bowl or a large bowl.
  • Peel, pit and chop the peaches. As you chop the peaches put them into the large glass measuring cup with the lemon juice. Toss the pieces each time you add more chopped peaches. This will prevent the peaches from browning.
  • Place the chopped peach into at least 8 quart pot and add the water. Heat the peaches over medium heat until boiling. Once boiling reduce the heat, cover the pot and simmer until the peaches are very soft.
  • Remove the pot from the heat and allow to cool slightly. Puree the softened peaches in batches in a blender or use a stick blender directly in the pot until smooth.
  • Return the peach puree to the 8 quart pot. Add the sugar and honey to the pot.
  • Cook at a low boil over medium heat, occasionally stirring to prevent scorching until the pureed peaches have thickened and reduced by about half. The peach butter is done when it will mound on a spoon like applesauce .(see notes)
  • Remove the pot from the stove and fill prepared half pint or pint size canning jars leaving a 1/2 inch headspace.
  • Wipe the jar rims with a damp paper towel. Place a flat lid on the jar. Screw a band on until just finger tight. Place the filled jar into a boiling water canner, Repeat with the remaining jars,
  • Hot water bath for 10 minutes, adjusting for altitude if needed.
  • Turn off the heat, remove the lid and let the jars stand in the hot water for 5 minutes. Remove the jars from the canner and place on a soft towel on the counter to cool before storing.
  • Makes 6 half pints of Peach Honey Butter.

Nutrition Facts : ServingSize 2 Tablespoons, Calories 37 kcal, Sugar 9 g, Sodium 1 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 10 g, Fiber 1 g, Protein 1 g, UnsaturatedFat 2 g

PEACH-HONEY-VANILLA BUTTER



Peach-Honey-Vanilla Butter image

Pureed cooked peaches are simmered in citrus juice with honey and vanilla beans before they're canned to make this sweet fruit butter.

Provided by Darla Elizabeth

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Fruit Butter Recipes

Time 14h30m

Yield 128

Number Of Ingredients 7

18 fresh peaches, pitted
1 apple - peeled, cored, and diced
¼ cup orange juice
8 to 10 pint-sized jars
2 cups white sugar
¾ cup honey
2 vanilla beans, split, seeds scraped

Steps:

  • Combine peaches, apple, and orange juice in a large, heavy pot. Bring to a boil; reduce heat to low and let simmer, covered, until peaches are tender, 10 to 15 minutes. Remove from heat. Let cool slightly, about 10 minutes.
  • Meanwhile, inspect 8 to 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach mixture is ready. Wash new, unused lids and rings in warm soapy water.
  • Puree peach mixture, working in batches, in a blender or food processor until smooth. You should have about 14 cups of puree.
  • Return all of the puree to the pot. Add sugar, honey, and vanilla bean seeds. Bring to a boil, stirring until sugar dissolves; reduce heat to a simmer. Simmer, uncovered, until mixture is thick and starts to mound, stirring frequently, 60 to 70 minutes.
  • Ladle mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 23.2 calories, Carbohydrate 6 g, Sodium 0.6 mg, Sugar 6 g

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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