How to Make Peach-Honey-Vanilla Butter - A Step-by-Step Guide

Freshly picked peaches are the essence of summer, juicy with a sweet-tart flavor that is perfect for creating a delicious fruit butter. This Peach-Honey-Vanilla Butter recipe is a delightful way to preserve the flavor of ripe peaches and enjoy their taste long after the season is over. It's a versatile spread that can be used on toast, pancakes, waffles, and even as a glaze for grilled meats.

The combination of peaches, honey, and vanilla creates a luscious and aromatic spread that is...

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Ingredients

  • 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

Information

  • Prep Time: 45 mins
  • Cook Time: 1 hr 35 mins
  • Additional Time: 12 hrs 10 mins
  • Total Time: 14 hrs 30 mins
  • Servings: 128
  • Yield: 8 to 10 pint-sized jars

  • 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

    23 cal.

    • Sodium: 1mg
    • Total Carbohydrate: 6g
    • Total Sugars: 6g
    • Vitamin C: 6mg
    • Calcium: 2mg
    • Potassium: 8mg