a whisk and a spoon

Peach Butter

We’re at the point in the summer (the end of it, I mean), when I’m freaking out a little about the prospect of a winter full of rutabagas and turnips.  My reaction to this, apparently, is to stash little jars of summery things on the top shelf of my fridge.

I made this peach butter recipe last year, and then promptly ate up without a word to you about it.  So I just made it again.  It’s thicker and more intense than jam.  It’s not only what’s in it (peaches!) that makes it delicious, but also what’s not– no spices and not too much sugar.  I think it’s what crumpets were made for..

More summer stonefruit you should put in jars:  apricots, plums, nectarines (and plums, again).  Happy weekend!

Peach Butter— makes about four cups
from Smitten Kitchen

Steph’s Note:  This can be “properly” canned if you want to store it longer-term.  See the original recipe for tips on that process.

4 pounds (1.8 kilograms) peaches
1 cup (237 ml) water
2 cups (400 grams) granulated sugar
juice of one lemon

-If you are not using a food mill: Cut a small “x” in the bottom of each peach. Dip each into a pot of boiling water for 30 seconds, and then into a bowl of cold water for a minute. Slip off the peels.

-Cut your peaches in half and remove the pits, then cut each half into quarters (8 chunks from each peach). Place peach chunks and water in a large pot and bring to a boil. Simmer until peaches are tender, about 15 to 20 minutes, stirring occasionally to ensure they cook evenly. If you have a food mill, run them through it to puree them and remove the skins.  Use a disk with smaller holes if you want a smoother puree.  If you don’t have a food mill — i.e. you already peeled your peaches — you can puree in a food processor, blender or with an immersion blender.

-Return the peaches to the pot, add the sugar and lemon juice and bring the mixture to a good strong simmer/gentle boil, cooking them at this level for 30 to 40 minutes, stirring occasionally in the beginning and more often near the end, as it thickens up and the fruit masses risk scorching on the bottom of the pot.

-There are several methods to test for doneness: You can drizzle a ribbon of sauce across the surface; when that ribbon holds its shape before dissolve into the pot, it is done. Some people use cold or frozen plates; dollop a spoonful in the middle of one and if no water forms a ring around it in a couple of minutes, it is done. Others use a spoon; if the butter remains rounded on a spoon for two minutes, it is done. You can also check the pot itself; the butter is usually done when a wooden spoon leaves a clear train when scraped across the bottom.

-Spoon the peach butter into clean jars (you can sterilize the jars and lids first with boiling water, if you are so inclined), leaving about 1/4 inch of space at the top.  Close the jars and let the jam cool to room temperature.  Store the butter in the refrigerator for up to two weeks.