It’s peach season here in North Carolina! Blake and I went to a little farm this past week and got more peaches than we could handle.
Who am I kidding… I can handle them!
I canned peaches yesterday, and today I gave a shot at peach butter! I’m not going to lie… I am absurdly proud of this recipe. I’m so happy with how the flavors turned out. A lot of the “butter” you find in stores is too sweet- this is JUST right. The cinnamon and ginger add extra dimension and a little spicy kick!
This is a great recipe for that fruit that is bruised or just to ripe to be palatable. #teamnofoodwaste! You can also can this recipe if you are into that… Then you can have local peaches all year around!
6 medium-large sized ripe peaches
1 cup water
1/2 inch nob of ginger- peeled sliced
1/3 tsp cinnamon
2 tbsp coconut sugar (or white sugar)
First, we have to remove the skin of the peaches! Cut all peaches in half and remove the pits. Place peaches in a small saucepan of boiling water for 30 seconds. Remove them with a slotted spoon place them in ice water, After soaking in ice water for 15 seconds, the skins should slide off easily. If not, return them to the boiling water for another 15 seconds and try again.
Once all the skins are removed, cut the peaches in half again. Add the chunks to a small sauce pan with the 1 cup water. Bring water to a boil and them simmer for 25 mins. Stir occasionally to make sure they don’t stick to the bottom and burn.
Remove the peaches from the burner. Add the peaches and ginger to a blender and puree until very smooth and no chunks remain.
Add the puree to the saucepan again. Stir in the sugar and cinnamon. Cook the puree again over medium heat- stirring constantly so that it doesn’t burn! Do this for about 15 minutes. (sorry I know it’s a while- but it’s worth it to ensure it doesn’t burn!) The point here is to cause the water to evaporate and the butter to thicken.
You will know it is ready when it is thick enough to somewhat hold its shape when you stir. (Picture of this below!)
Allow to cool, pour into a jar, and store in the fridge! Serve with toast or biscuits on a fine Sunday morning!
I hope you make this and LOVE it! It will last about 2 weeks in the fridge.