Vanilla Honey Peach Butter

This sweet vanilla honey peach butter is the perfect way to use up all those summer peaches. Don’t worry if you have never canned before. It’s super simple and you’ll be rewarded with the most delicious peach butter! 

vanilla honey peach butter in a small glass jar with a small wooden knife

Are you looking for the most delicious way to preserve the taste of summer peaches? 

Well, look no further. I have you covered with this super delicious vanilla honey peach butter. 

No need to waste your hard-earned cash on store-bought fruit butter. It’s so simple to make your own! 

All you need is some delicious fresh peaches, granulated sugar, honey, and vanilla beans. Or, if you can’t get your hands on fresh vanilla beans you can easily substitute some vanilla bean paste.  

If you know me you know I have vanilla bean paste on hand at all times. It’s seriously my favorite! 

You’ll also need some canning equipment but don’t worry if this is your first time canning. I’ll walk you through all the steps! It’s not as complicated as it might sound. Trust me!

vanilla honey peach butter in a glass jar sitting on a stripped napkin with peaches in the background

What is fruit butter? 

If you have never heard of fruit butter you’re not alone.

It’s not the most popular way to preserve fresh fruits but it’s one of the most delicious ways. 

Simply put, fruit butter is just cooked down fruit that is then pureed and cooked down even further until smooth and spreadable. 

It’s not jammy in consistency and uses no pectin to thicken the mixture. 

Instead, fruit butter is super spreadable and smooth. 

The most common fruit butter is apple but you can do it with just about any fresh fruit you can find. I have made two different versions with plums but this vanilla honey peach butter version is such a taste of summer! (Check out my plum versions – vanilla bean plum butter or spiced plum butter.) 

vanilla honey peach butter in a glass jar with a wooden knife

What do I need to water bath can? 

I know canning seems complicated and maybe a little intimidating but I swear it’s simple. 

There are some things you’ll need before you start. 

  1. Canning kit – this kit will typically include all the small little things you’ll need to hot water bath can. Although I use all of the things in this kit the most used pieces in this kit are the jar grabber, magnetic lid lifter, and the funnel. 
  2. Canning stockpot – you need a big pot to boil water and then boil the jars. This post needs to be deep enough to fully submerge the jars. 
  3. Canning jars – you can reuse canning jars and rings (the part that gets screwed around the jar) but you will always need to use new lids. This set of canning jars comes with the jar, ring, and lid. If you have some mason jars sitting around at home you can always just buy a box of lids with a new seal. 

The biggest part of canning is keeping things sterile and clean. So make sure to have your area all set up before you start. Clean, set up your stations, get your water boiling, have your jars cleaned, etc. well before you start the process. 

How do I make and process vanilla honey peach butter? 

Making peach butter is an easy process that only takes one pot and a food processor or blender. 

You do not even need to peel your peaches to make this butter. Simply add your sliced peaches to a large pot with a little bit of water and let simmer until the fruit is soft and starts falling apart. 

Puree the peaches until the mixture is smooth. I really like to use my Vitamix for this process as it creates a super smooth puree. 

Add the puree back to the pot, add in the sugar, honey, vanilla beans and simmer for about an hour or until the butter is thick and spreadable. The finished product almost reminds me of slightly thick applesauce. The peach butter should be spreadable but not runny. 

Now we start the canning process. 

In your canning pot, fill with water and bring to a boil. This may take some time as canning pots tend to be very large. 

Wash the lids and rings in warm soapy water, rinse and set aside until ready to use. 

When the water in the large canning pot is boiling add in the canning jars. Be very careful and make sure to use your jar grabber tongs to lower them into the water. The reason you’re doing this step to help sterilize the jars. I like to keep my jars in the water for at least 10 minutes. 

When you’re ready to start the canning process you’ll do the following: 

  1. Using your jar grabber tongs get a jar out of the water, dump out the water, and set it onto a dishtowel. 
  2. Ladle hot peach butter into the clean jar making sure to leave 1/4 inch headspace from the top of the jar. I like to use my wide mouth funnel for this step. 
  3. Carefully wipe the edges of the jar if any of the peach butter got on the outside of the jar. 
  4. Use your magnetic lid lifter to grab a lid and ring. Carefully place the lid onto the jar and screw on the ring. 
  5. Continue these steps until all the jars have been filled. 
  6. Using your jar grabber tongs add the jars into the large pot. The water may stop boiling when you add in the jars.
  7. Keep an eye on the water and as soon as it starts to boil set a timer for 5 minutes. 
  8. Process for the 5 minutes, remove the jars from the boiling water, and set on wired racks to cool. (If you live at a higher elevation you may need to add more processing time. Please check the USDA website for advice.)
  9. After 24 hours check the jars to make sure they have sealed. You’ll know the jars are sealed because the lid will no longer pop at the top.
  10. If a jar does not seal (which can happen) you can easily place it in the refrigerator and use it up within a month. 
  11. The sealed jars should be used within a year. 

Have more canning questions? I absolutely LOVE the website Food in Jars. She gives some great canning advice!

small glass jar filled with vanilla honey peach butter with peaches in the background

What if I don’t want to hot water bath can? 

Ok, I get that canning is not something everyone wants to do. 

That’s ok. I get it. It’s a lot of equipment and time. 

But, you’re in luck because you can still make this tasty fruit butter. 

You’ll make it the same as you would but simply store all the finished peach in the refrigerator and use it within a month. 

I have done this before and typically find that making a half batch of this recipe is a better option. 

vanilla honey peach butter in a jar with a wooden knife

How do I store vanilla honey peach butter? 

If you have hot water processed your jars you’ll want to make sure you store them in a cool dark place for up to a year.

NEVER ever ever ever eat anything canned that has lost its seal during storage. That means if you open the jar and you don’t hear a pop just assume the jar could have gotten tainted and throw it away. 

If you just made a small batch of peach butter without the intent to can you can keep it stored in an air-tight container in the refrigerator for up to a month. 

a jar filled with vanilla honey peach butter on a stripped napkin

How do I use vanilla honey peach butter?

While I’m happy to simply eat this delicious fruit butter with a spoon that is not the only way this can be enjoyed. 

  • Slather it on toast, biscuits, scones, bagels, or English muffins. 
  • Spoon it over vanilla bean ice cream. 
  • Swirl it into Greek yogurt. 
  • Use it as a dip for donuts or breakfast pastries. 

See? There are so many tasty ways to use this sweet vanilla honey peach butter! 

vanilla honey peach butter in a glass jar with peaches in the background

Do you love this vanilla honey peach butter? 

Try some of my other preserved recipes!

vanilla honey peach butter in a jar with a wooden knife

Vanilla Honey Peach Butter

Yield: 8-10 half pint jars
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes

This sweet vanilla honey peach butter is the perfect way to use up all those summer peaches. Don't worry if you have never canned before. It's super simple and you'll be rewarded with the most delicious peach butter!


  • 9 cups sliced peaches, seeded but not peeled
  • 1/4 cup water
  • 2-1/4 cup granulated sugar
  • 3/4 cup honey
  • 2 vanilla beans, scrape the seed out


In a larger pot combine peaches and the water.

Bring to a boil and reduce heat. Cover and simmer for 10 - 15 minutes or until peaches are tender. Remove from heat and cool slightly.

Use a blender or food processor to puree peach mixture, in batches, until smooth. You should have about 14 cups of pureed peaches.

Return peach puree to the same pot.

Add sugar, honey, and vanilla bean seeds and empty vanilla pod. Bring to boil, stirring until sugar dissolves.

Reduce heat and simmer uncovered for about 60 minutes or until the mixture is thick and mounds on a spoon, stirring often.

Take out vanilla pods.

Ladle hot peach butter into hot, sterilized half-pint canning jars, leaving a 1/4 inch headspace.

Wipe jar rims, adjust lids.

Process filled jars in a boiling water canner for 5 minutes. Make sure to start timing when water returns to boiling.

Remove jars from canner, cool on wire racks.


Adapted from Better Homes & Garden

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107 Responses to “Vanilla Honey Peach Butter”

  1. #
    Jessica — August 22, 2011 at 8:48 pm

    Amazing! I wish I had the courage to can! Maybe someday:)

  2. #
    Katrina @ In Katrina's Kitchen — August 22, 2011 at 8:51 pm

    Oh I would be licking every oz off of my fingers! Yum!

  3. #
    Erica — August 22, 2011 at 9:00 pm

    How delicious-i totally want to try this! I bet the honey is the perfect peach compliment

  4. #
    Nelly Rodriguez — August 22, 2011 at 9:06 pm

    Wow, these look gorgeous and I bet they tasted even better!!!

  5. #
    Maris (In Good Taste) — August 22, 2011 at 9:32 pm

    I am a little nervous to can but this looks so good I may have to get over my fear!

  6. #
    Veronica — August 23, 2011 at 2:58 am

    I love your handwriting! It’s so nice I suspected it might be a printed label so I compared the writing and found that the labels weren’t exactly the same, so I knew they were hand-written. So pretty! Not to mention what’s inside the jar, lol! This sounds so wondermous, no wonder you wanted to submit it to the fair. Do you know with canned goods at our fair, they are only judged by appearance? If people are submitted stuff like this, that is such a travesty that it doesn’t get tasted!

  7. #
    Jessica / Green Skies and Sugar Trips — August 23, 2011 at 7:25 am

    mmmmmmmmmmmmmmm peach butter, I hadn’t thought of that! WOW! ok, now this must be added to me “to can” list! how exciting! LOVE THIS!!! (and it makes me want to go pick some peaches!)

  8. #
    Rachel @ Not Rachael Ray — August 23, 2011 at 8:28 am

    All I kept thinking while I read this was “Wow, she has really nice handwriting!” Well, I was thinking something else too, but I think you know what that is! ๐Ÿ™‚

  9. #
    Megan'sCookin' — August 23, 2011 at 8:59 am

    Peach jam is one of my favorites but I’ve never made a peach butter. This recipe sounds amazing!

  10. #
    Keeley — August 23, 2011 at 9:29 am

    I just made peach jam for the first time last week! I haven’t eaten it yet, but I ended up with eleven 1/2 pint jars.

    I’m going to try peach butter this weekend because although I love jam, it has a stiffer texture and I think I’ll like the smooth, softer texture of a peach butter.

  11. #
    Lana @ Never Enough Thyme — August 23, 2011 at 9:36 am

    That’s a gorgeous peach butter! I haven’t done any jams/jellies/butters yet this year. Think I better get started!

  12. #
    Mal @ The Chic Geek — August 23, 2011 at 9:41 am

    Oh my, this sounds amazing!!! I am planning to go peach picking this weekend, and I think I need to make this with some of them. Yum!

  13. #
    Suzanne — August 23, 2011 at 11:53 am

    oh I love butters, peach and pear are my favorite. I still have a big bottle of pear butter in my pantry. The addition of honey and vanilla is brilliant ๐Ÿ™‚ I need to do this with my nectarines. Enjoy your peach butter.

  14. #
    Erica @ In and Around Town — August 23, 2011 at 12:22 pm

    This sounds amazing! What a great different way to use the peaches

  15. #
    Tiffany — August 23, 2011 at 1:00 pm

    looks amazing! it sounds great and I bet it tastes even better!

  16. #
    Joanne — August 23, 2011 at 2:21 pm

    Obviously I need to go peach picking now. Not sure I’m going to be able to survive the winter without at least thirty jars of this stuff!

    In response to your comment, I’m not sure if I’m going to the wine and food festival yet! I’m applying for press passes so we’ll see…otherwise I’ll have to hope that someone wants to sponsor me to go!

  17. #
    Kelly — August 23, 2011 at 2:51 pm

    How gorgeous, this looks delicious!! Love your photos! ๐Ÿ™‚

  18. #
    Denise @ Creative Kitchen — August 23, 2011 at 4:15 pm

    Bookmarked it (thumbs up) on Stumble upon so I can make it sometime. Love this idea!! I agree…your handwriting is beautiful.

    Getting ready to make your crust….from way back when (I blogged about it on my mango rhubarb tart). It’s a nut based crust I got from you…SO good!!

  19. #
    Krista {Budget Gourmet Mom} — August 23, 2011 at 4:56 pm

    That looks heavenly! I am definitely going to try this recipe!

  20. #
    Betsy — August 23, 2011 at 5:38 pm

    yes! This is exactly what I was looking for! Some way to save that peach flavor for the winter. I’m totally making some this week!

  21. #
    Heather @girlichef — August 23, 2011 at 5:57 pm

    What an awesome combination…it sounds like heaven on toast!

  22. #
    Mallory @ It's Only Life — August 24, 2011 at 1:25 am

    that sounds like such an amazing treat in the winter! i am from connecticut and this would bring such warmth on a snowy day!! i might make this tomorrow!

  23. #
    julia — August 24, 2011 at 7:28 am

    Im so lame. I’ve never canned anything. It scares me. Like sourdough scares me. It’s irrational. This looks SOOO good, I really need to just buck up and do it!

  24. #
    Linda — August 24, 2011 at 7:30 am

    You are so lucky to get to pick your own! This canning recipe actually sounds doable for my electric stove-top, since the actual processing time is only 5 minutes. I would like to try it because of the name alone. ๐Ÿ™‚

  25. #
    Barefeet In The Kitchen — August 24, 2011 at 9:42 am

    I love peach butter! Great pictures. They made me wish like crazy for a chance to can some more jam and butter this year.

  26. #
    Alicia — August 24, 2011 at 10:24 am

    This looks so lovely! I will make this, maybe using the peach honey I’m about to make. Thanks for sharing this ๐Ÿ™‚

  27. #
    Raina — August 24, 2011 at 2:43 pm

    Yum! This sounds wonderful! I have just learned about canning and would love to try this:)

  28. #
    megan @ whatmegansmaking — August 24, 2011 at 3:01 pm

    This looks incredible. If I could can anything this summer, this would be it!!

  29. #
    grace — August 24, 2011 at 4:58 pm

    marvelous use for fresh peaches, brandy! i can’t think of a finer way to preserve summer’s bounty. ๐Ÿ™‚

  30. #
    blackbookkitchendiaries — August 24, 2011 at 5:59 pm

    just gimme a spoon and i will finish that whole jar in a minutes! yummy:)

  31. #
    Feast on the Cheap — August 24, 2011 at 6:52 pm

    What a wonderful hostess gift idea!

  32. #
    Blond Duck — August 24, 2011 at 8:25 pm


  33. #
    Katherine Martinelli — August 24, 2011 at 9:45 pm

    All I can say is yum, yum, yum!!! This recipe is so easy and sounds so amazing. Can’t wait to try it.

  34. #
    Marla — August 25, 2011 at 8:16 am

    Such a great spread, I would love it in my oatmeal.

  35. #
    Jen @ My Kitchen Addiction — August 25, 2011 at 9:15 pm

    That peach butter looks divine. Now I’m really wishing I had picked up some more peaches at the farmer’s market this afternoon.

  36. #
    MaryBeth — August 28, 2011 at 5:48 pm

    This sounds like it would be awesome on some hot fresh corn bread…

  37. #
    Yuri — August 30, 2011 at 7:58 am

    “vanilla honey peach butter” would make a great body splash too ๐Ÿ™‚ I can almost smell it. Eat it, wear it!

  38. #
    Marie — September 1, 2011 at 5:36 pm

    Just made this. Amazing. Simply amazing.
    Used 20 peaches, substituted the 2 and a quarter cup of white sugar with one cup white sugar, half a cup of brown sugar and half a cup of agave nectar.
    Ended up with 14 half pint jars and 2 quarter pint jars (total of 15 cups of butter). They were big peaches I guess. The sweetness level is perfect.
    Thanks a lot for an amazing recipe!

    • admin replied: — September 1st, 2011 @ 5:55 pm

      I’m glad you tried the recipe! I love that you added brown sugar and agave…I will have to try that next time!

      I had a friend who made it and she got about 12 jars. I just made a note at the bottom explaining that some people have gotten much larger quantities than what I did. I don’t want people to be too shocked if they get more than 6 jars ๐Ÿ™‚

      • Marie replied: — September 1st, 2011 @ 7:03 pm

        Love your website, by the way! You are inspiring!

  39. #
    BigFatBaker — September 1, 2011 at 11:30 pm

    Omg I would be eating so many spoonfuls during the process… I want to go back to the farmer’s market and get the end of summer peaches. This sounds so delicious I can’t wait to try it!

  40. #
    shuhan — September 4, 2011 at 11:16 pm

    that looks beautiful! I can totally imagine it in a high-end grocery store selling for an insane price, so I’m glad you shared the recipe for it (:

  41. #
    Louisa — August 13, 2012 at 11:23 pm

    Beautiful and delicious sounding recipe!! I made a batch yesterday. The only problem I had was that when I followed the recipe exactly, my peach mixture was the consistency of soup still, not thick enough for peach butter. To remedy this, I just transferred the whole mixture to my crockpot and cooked it on low for 5-6 hours and then left it on warm overnight. It should end up being thick so that when you lift it with a spoon and dribble it back in, the ribbon of butter stays on top of your mixture before blending back in.

    If you do it this way, you can also add a bunch more peaches since the crockpot will cook it down so much. I added more peaches and still ended up with just 4 half-pints, the perfect amount for our little family!

  42. #
    Josh Vincent — June 25, 2013 at 1:11 pm

    This sound divine!!! I made this yesterday and i am going to test it today. I did it two different ways not knowing exactly whether to include the peeled or not include the peels. Could you Tell me whether or not to include them? Otherwise, the recipe is looking fantastic!!! Thx for putting it on the web!!!

    • nutmegnanny replied: — June 26th, 2013 @ 9:32 am

      Hi Josh! No, I do not use the peels but if you did and it turns out lovely let me know! I would always love to skip that step of peeling ๐Ÿ™‚

  43. #
    Amy P. — August 20, 2013 at 10:19 pm

    I peeled the peaches, then realized I didn’t have vanilla beans or even vanilla extract, but I DID have almond extract. So I tried that…with crazy fantastic results. Super delish! My family is devouring the stuff. Later this week I am very excited to try the recipe as is and I am sure the results will be equally great. Thanks for a good recipe!

  44. #
    Bridgett — August 23, 2013 at 7:50 pm

    Hello, my mom and I made this today and it looks delish….the only problem was that it doesn’t seem to be as thick as it sounds like above. When we were slicing the pieces of peaches there was liquid from them that we ended up mixing with our 1/4 of water. should we have drained this? What is the consistency that yours comes too? Ours was a little thinner than applesauce? Need help to understand for future makings…thank you!!

    • nutmegnanny replied: — August 23rd, 2013 @ 10:14 pm

      Hi Bridgett! Sometimes depending on the juiciness of the peach it needs to simmer down more. Ideally the fruit butter should be pretty thick but thin enough to spread without being runny. If it’s too runny this time you can always try to cook it down more or just use it for an ice cream or oatmeal topping. Although it would probably still be great on toast ๐Ÿ™‚

  45. #
    Libby — September 2, 2013 at 10:09 pm

    Am making this right now. Just finishing up the water bath as I type this. It smells soooo very good. I wasn’t able to count out the peaches as I had already cut the peaches I figured would be good for jams etc. into very small pieces and froze the rest in sliced form (I had picked about 30 lbs of Elbertas). So, I measured out 8 rounded cups of my cut pieces and that seems to be working well for me. I have some “accidental” leftovers for my ice cream tonight ๐Ÿ˜‰ I was also too lazy to run to e store for vanilla beans, so used vanilla extract instead. I know the beans would taste better, but made do with what I had. I also added in some cinnamon and ground ginger.

  46. #
    Libby — September 2, 2013 at 10:22 pm

    Oops. I meant “6” rounded cups, not “8.” Also, this is extremely delicious on my ice cream. I may have to make crepes or pancakes next weekend just for the peach butter. Thanks for the recipe!

  47. #
    Jules — September 9, 2013 at 11:58 am

    Hi – I just made a small batch of this, to use up some peaches before they went bad. (Was intending to make a pie, but I just didn’t feel like dealing with pie crust today!) It is Absolutely Delicious! Thank you so much for sharing – I’m glad I found your post!

    • nutmegnanny replied: — September 9th, 2013 @ 10:54 pm

      I’m so glad you enjoy the peach butter! Thank you so much for letting me know!

  48. #
    Savannah — September 18, 2013 at 9:38 pm

    Thank you for this recipe. Everyone I have given it to has LOVED it, and I’m giving everyone your website.
    Pretty sure this peach butter is the best thing about Summer!

  49. #
    Jamie — February 7, 2014 at 3:06 pm

    What grade of honey did you use?

    • nutmegnanny replied: — February 26th, 2014 @ 12:06 pm

      Hello Jamie! I’m apologize I missed this comment! I just checked my honey and it says that is is Grade A. Hope that helps!

  50. #
    TJ {Sugar Blossoms} — June 10, 2014 at 12:18 am

    I featured your recipe on my blog today. Check it out. =)

  51. #
    Cassandra — June 30, 2014 at 8:57 am

    made the peach butter yesterday and it turned out amazing!! love it. I did sub statue a little brown sugar. I have my own peach trees and will make this every year!! thinking about trying maple and cinnamon in place of the vanilla, any other suggestions? I have lots more peaches to play with

  52. #
    Tracy — July 20, 2014 at 1:11 pm

    Can you use just honey instead of honey and sugar? If so, how much honey would the recipe call for? We are trying to eliminate refined sugar from our diet and this recipe looks so yummy that I’m hoping it can be made with more honey and no sugar. Thanks!

    • nutmegnanny replied: — July 29th, 2014 @ 9:25 am

      Hi Tracy, If you’re going to can this you cannot change the recipe by taking out all the sugar. You have to be careful when canning because everything is a perfect ratio so it will stay fresh and can safely. If you wanted to make a small batch just for your fridge (meaning you can skip the canning stage and just keep it in the fridge for a month or so) you could try honey only and see how it would taste. I still think the sugar would be necessary but that would depend on how sweet you like things ๐Ÿ™‚

  53. #
    Jamie — July 25, 2014 at 6:42 pm

    Thanks! Finally made this today, and it came out great! 18 fairly medium size peaches gave me 8 – 8oz jars

  54. #
    marjorie — July 31, 2014 at 4:35 pm

    love this recipe – I have made about 4 batches now. I have added either a very very small smidgen of all spice, or pumpkin pie spice OR both to the last 3 batches. WOW!! (thanks for sharing with us)

    • nutmegnanny replied: — July 31st, 2014 @ 10:31 pm

      Hi Marjorie! Thank you for coming back and letting me know you loved the recipe! I LOVE the idea of adding pumpkin pie spice!

  55. #
    Cheyenne — August 6, 2014 at 2:21 pm

    Do you think this would work in a crockpot? I have made regular (plain and boring!) peach butter in the Crockpot…wondering if this recipe would work!

    • nutmegnanny replied: — August 6th, 2014 @ 9:32 pm

      Hi Cheyenne! I think it would work but I cannot confirm this since I have not done it before. BUT I don’t see a reason why it wouldn’t work ๐Ÿ™‚ You would still want to process it in the hot water canning bath if you plan on canning it though.

  56. #
    Kim — August 11, 2014 at 3:50 pm

    i don’t do much canning so this could be a silly question. Do you need to use any pectrin or sure-gel?

    • nutmegnanny replied: — August 12th, 2014 @ 2:14 pm

      Hi Kim! Not a silly question at all! In a lot of jam/jelly recipes it’s common to use pectin but not in this recipe. It thickens up nicely on it’s own. Plus, since it’s a fruit butter it’s more a thick slathering consistency than jelly consistency.

  57. #
    Sarah — August 12, 2014 at 8:22 am

    We just made this over the weekend and it is wonderful. My question is how should this be stored? Of course we opened a jar and refrigerated it after opening but how do we store the other jars?

    • nutmegnanny replied: — August 12th, 2014 @ 2:17 pm

      Hi Sarah! If you hot water canned (fully processing) the peach butter you store the canned peach butter on a shelf. It can safely be stored room temperature. No need to refrigerate or freeze. If you just made the peach butter but skipped the hot water canning portion simply store in the fridge for a few months until used up. If you store it on the shelf make sure to add a date to the label so you know when you made it ๐Ÿ™‚

  58. #
    Kasey — August 19, 2014 at 6:26 pm

    This looks delicious. I’m so excited to make this this weekend. I’ve got oodles of peaches just crying out for me. Question – have you ever made the butter one day and canned it the next day? I have a young toddler so sometimes I have to do these kinds of projects in smaller batches. I was thinking I could get the peaches peeled and the butter made in one nap time but I don’t know about getting the canning done too. I thought I’d make the butter one day and then fill and process the jars the next. Would that work?

    • nutmegnanny replied: — August 22nd, 2014 @ 11:29 am

      Hi Kasey! I replied via private email but just incase you didn’t get (and if others have the same question) I’m going to post the same response here.

      I chatted with my friend about your question since I have always done this in one day. Here is her response:

      I actually do that all the time! As long as you get the peach butter hot (up to a low boil temp) before you fill the jars, it should be fine. The steps I wouldn’t split up is the peeling and cooking – if the peaches are peeled too early, they will brown.

      Hope this helps and hope you enjoy the peach butter!

  59. #
    Melissa — August 22, 2014 at 6:37 pm

    Hi –

    I just came across your recipe. It sounds delicious! Can’t wait to try it. Can you tell me the shelf life of the peach butter once it is canned. Thank you.

    • nutmegnanny replied: — August 23rd, 2014 @ 11:26 pm

      Hi Melissa! If processed correctly (and the seals stay sealed) you should be able to safely keep your peach butter on the shelf for up to 2 years. Although it probably won’t last that long because it’s so delicious you will be eating it all the time…haha ๐Ÿ™‚

  60. #
    Kim Gilbertson — August 29, 2014 at 1:03 pm

    Just a note. Tried this in the crockpot yesterday. Ended up finishing on the stove after 12 hours. I had very juicy peaches. Maybe if you vented the crockpot?

    • nutmegnanny replied: — September 1st, 2014 @ 10:34 pm

      Hi Kim! Thank you for letting me know! I get a lot of questions about doing this in the slow cooker and I agree that venting might help a lot. It’s hard when making fruit butters since the cook time depends so much on the juiciness of the peaches. I hope you loved the butter! ๐Ÿ™‚

  61. #
    Jodi Clydesdale — August 31, 2014 at 3:41 pm

    I don’t cook or can, haha!! But I made this!!!! I’m so excited that I made it and I can’t wait to try it!!
    Thank you!!

    • nutmegnanny replied: — September 1st, 2014 @ 10:34 pm

      Hi Jodi! Hope you love it ๐Ÿ˜‰

  62. #
    Amanda C — September 28, 2014 at 12:59 am

    We just made this with peaches from a local orchard. It turned out beautifully! We made 2 double batches and plan to use this for neighbor gifts for Christmas. Thank you so much for the recipe!!

    • nutmegnanny replied: — October 2nd, 2014 @ 11:04 pm

      Hi Amanda! Thank you for letting me know. I hope your neighbors love it ๐Ÿ™‚

  63. #
    Mel Tardy — August 3, 2015 at 4:06 pm

    I had a peach tree and peeled, sliced and froze a lot of peaches. Was wondering if this can be made with thawed – frozen peaches?

    • nutmegnanny replied: — August 11th, 2015 @ 11:41 am

      Hi Mel! I have only used fresh peaches but I don’t see why using frozen peaches wouldn’t work. You might not need to add as much water since frozen peaches tend to be more watery but I think it should work fine. If it’s a little thing simply cook it down until you reach the desired fruit butter consistency.

  64. #
    Candace — August 27, 2015 at 11:23 am

    I’m going peach picking this weekend, can’t wait to try this recipe. How long will the processed jars last once stored? Should I keep in the fridge after processing or can I store in the pantry?

    • nutmegnanny replied: — August 28th, 2015 @ 9:57 pm

      Hi Candace! After processing they are shelf stable. After you open a jar keep in the fridge until completely used up ๐Ÿ™‚

  65. #
    Pattie — January 25, 2016 at 10:51 pm

    I have never canned before so please forgive my stupid questions. This looks delicious, and I know my husband would love it. We’re opening a B&B and would love to have this on our menu. I have 2 dumb questions…how long does this keep on the shelf and after the peaches are cooked, do you drain them or puree them with the water they were cooked in. I apologize for sounding like an idiot! ๐Ÿ™‚

    • nutmegnanny replied: — January 31st, 2016 @ 10:39 pm

      Hi Pattie! No worries about the questions ๐Ÿ™‚ In theory canning products should last years as long the seal never breaks. If you ever can and find something on the shelf that the seal has broken make sure to throw it away. When you “cook” the peaches it’s just so slightly soften them. You remove them from the water and let them cool. You do not use the water after that. You’ll just puree the peaches by themselves which at this point should be super soft and juicy. I hope this helps and good luck making the peach butter!

  66. #
    Kim — August 4, 2016 at 9:27 am

    Loved the taste of this recipe!!! I used 18 peaches, but they were big and I ended up with about 12-14 jars of various sizes (I was scrambling at the end to find more jars). Everyone has loved this peach butter! The only thing I would mention about the recipe is the cooking time. I had to increase the cooking time significantly from 10 minutes to 30+ minutes and still I didn’t really have, “mounding on the spoon” consistently. A neighbor I shared the recipe with had the same issue as well. My consistency was thicker, but not butter like, but it still was a pleasant, “over ice cream or shortcake like” with which I was satisfied. I still spread it on toast and it’s an ok thin consistency, but I think next time I will have to cook down the batch more which means even beyond 30 minutes. Any thoughts or ideas? Thanks for sharing this recipe!

    • nutmegnanny replied: — September 25th, 2016 @ 1:00 pm

      Hi Kim! I have made this several times and sometimes it works just as written and other times it takes longer to cook. I think it has a lot to do with the ripeness of the peaches and the size of the peaches. I always just cook it down till I reach a consistency I like. Thank you so much for trying out the recipe and I hope you enjoy it all winter long ๐Ÿ™‚

  67. #
    Debra P. — July 18, 2017 at 12:43 am

    This looks AMAZING I cannot wait to make it .. I noticed in a few of the other posts and questions that some used vanilla extract instead of vanilla beans , this is precisely what I would have to do questions are 1 is the v.extract ok to use and 2 exactly how much

    • nutmegnanny replied: — July 19th, 2017 @ 10:27 pm

      Hi Debra! 1 or 2 teaspoons should be enough for the batch. I would add 1 and then give it a taste and see if it needs more. Hope you enjoy the peach butter!

  68. #
    Ronda — August 7, 2018 at 9:57 pm

    Hi, this recipe looked great so I kind of followed it ;-). I did a taste test with vanilla extract ( I have a good vanilla but no beans :-() Anyway, I didn’t like the taste test on that but I love cardamom so I tried a measly 1/4 teaspoon & YUM!!
    I used 17 medium peaches & 2/3 c raw yummy honey, 1/3 cup org cane sugar & 1/4 cup coconut palm sugar, juice & zest of 1 large lemon & it didn’t seem to thicken so added 2 pealed & purรฉed apples, 1 org & 1 ambrosia as that’s what I had. I boiled/simmered it for over an hour. Maybe even 1&1/2 hours. Then decided it was time to stop, so I may have peach sauce instead of jam or butter but it tastes awesome. I ended up with 9 – 1/2 pint jam jars.

    I’m sulfite sensitive & that’s in cane & beet sugar. Even organic cane sugar doesn’t work well for me but my water kefir likes it & eats it up so its gone when I drink that. Coconut palm sugar works ok for me but the taste is too strong for a lot of things with a more delicate flavor because it’s more like brown sugar. And I love raw honey but that just doesn’t work like sugar in recipes so it’s a hit & miss especially since I can’t eat eggs & am also gluten intolerant.

    Thanks for sharing your recipe!!! I am sure it’ll be great on my GF bread or buckwheat pancakes whatever the consistency.

  69. #
    Rachel H — August 21, 2018 at 10:30 am

    While the butter tastes amazing- it never set. Itโ€™s just a thick syrupy consistency Can you give me some advice? I am at about 5,000 ft + above sea level.

    • nutmegnanny replied: — September 15th, 2018 @ 12:36 pm

      Hi Rachel – I apologize for the delay in responding but you can always just cook the fruit butter longer to thicken it up. I know that at times it can take longer based on the natural juiciness of the peaches.

  70. #
    Cheryl Ann — September 8, 2018 at 5:55 pm

    Egads! Waaaaayyyyy too much sugar. It ruined the peaches for me.

    • nutmegnanny replied: — September 15th, 2018 @ 12:35 pm

      Hi Cheryl Ann – sorry it was too sweet for you! It seems to be a good ration for the peaches I get here in New York but I know that it can depend on the size and natural sweetness of the peaches you use for canning.

  71. #
    Nanette Bolle — September 17, 2018 at 3:10 am

    Just wanted to share I love this recipe. Thank You for sharing. Today I made some Peach BBQ sauce after two batches were done, I found myself with left over peaches. I had come across this recipe a few days ago so decided to try. I am so glad I did.
    I did make one mistake, I’ll chalk it up to “canners fatigue”! After I cooked the peaches for the 25 min I let them cool then used my emersion blender to puree. That part actually worked great. My mistake was not draining the water off. Poops. I just cooked the mixture much longer than suggested. It’s a little thin but still like a spread ๐Ÿ™‚


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