Easy Spiced Peach Butter Recipe Perfect for Small Batches at Home
A quick and simple small batch peach butter made with fresh peaches and warming spices, perfect for spreading on toast or biscuits. This recipe delivers a smooth, flavorful spread without the fuss of large batch canning.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: About 1 to 1 ½ cups (approximately 4 servings) 1x
- Category: Spread / Condiment
- Cuisine: American
Ingredients
- 2 ½ cups fresh peaches, peeled and sliced (about 3–4 medium peaches)
- ½ cup granulated sugar (adjust to taste)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract (optional)
- ¼ cup water
Instructions
- Prepare the peaches by peeling, pitting, and slicing to get about 2 ½ cups of fruit. If using frozen peaches, thaw completely and drain excess liquid.
- In a small saucepan or slow cooker, combine peaches, sugar, cinnamon, nutmeg, cloves, lemon juice, vanilla extract, and water. Stir gently to mix.
- Cook the mixture: On stovetop, simmer over low heat, stirring every 10 minutes to prevent sticking. In a slow cooker, set on low and cook for 45-60 minutes until peaches soften and mixture thickens.
- Check consistency; when thickened to a spreadable texture, use an immersion blender for a smoother finish if desired.
- Let the peach butter cool slightly, then spoon into sterilized jars. Seal and refrigerate. It will thicken further as it cools.
Notes
Peeling peaches by scoring an X and blanching in boiling water for 30 seconds makes skin removal easier. Stir frequently on stovetop to prevent scorching. Adjust sugar to taste or substitute with honey or maple syrup, reducing quantity slightly. Use lemon juice to balance sweetness and preserve brightness. Store in airtight jars in the refrigerator for up to 3 weeks or freeze for longer storage.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 13
- Sodium: 5
- Fat: 0.5
- Carbohydrates: 15
- Fiber: 2
- Protein: 0.3
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