So the peach invasion continues here on Food Babbles but sadly, it’s coming to an end. I’m officially out of peaches. I used the last of my stash to create this lovely Rosemary Peach Butter and one additional peach treat for you later this week. I was inspired to make this smooth, fragrant fruit butter after reading a post by Jennie. She made it seem ridiculously easy and uncomplicated. It was like all the intimidation factor of canning completely vanished. Poof!
Ok, so maybe going into the project I was still a tad intimidated but step by step, I came to realize make jams or fruit butters is actually not that difficult. I’ve always felt like canning would be this large, labor intensive and time-consuming project. The only thing that is large is the amount of fruit you chop up. The labor was minuscule and the time? Not too time consuming at all! A lot of it was spent just keeping a close eye on my creation but not actually working very hard at it. It kind of made itself.
After simmering and stirring the bubbly mixture of peaches, sugar, water and a little rosemary, the end result is this smooth peach butter. It’s sweet and fragrant with the fresh flavor of summer’s bounty of peaches. It tastes just like biting into a fresh peach which is wonderful because when those cold winter days are upon us, I’ll just pop the top on one of these little jars of summer. I’ll breath in the fresh peach smell and the I’ll likely pour it over a bit of vanilla ice cream, letting summer’s flavors dance on my tongue. Ice cream you say? Oh yes, this peach butter has a smooth, pourable consistency and my very favorite way to enjoy it has been over vanilla ice cream.
It’s wonderful spread over an English muffin or inside Baked Brie Bites. The girls have really loved a little dollop on top of their pancakes too. There are countless ways this easy to make Rosemary Peach Butter can be enjoyed. So grab some peaches! You’re going to love this.
Smooth, sweet peach butter infused with fragrant rosemary creates summer essence captured in a jar.
- 6 pounds peaches
- 2 cups sugar
- 3/4 cup water
- 2 springs fresh rosemary
- 10 (8 oz) mason jars
- Fill a large with water and bring to a boil. Fill a large bowl with ice and water. Set aside. Add the peaches to the boiling water for 30 seconds, then remove and plunge into ice water for about 15 seconds. Slide the skin from the peaches. Repeat with all the peaches.
- Coarsely cut the peaches and add them to a large pot. Add the sugar and water. Bring the mixture to a boil. Reduce to a simmer and continue to cook, stirring occasionally until the peaches are tender, about 15-20 minutes.
- Once tender, transfer to a blender or blend in the pot using an immersion blender until completely smooth.
- Return the peach puree to the pot. Wrap the rosemary springs in cheesecloth and tie with string, creating a rosemary pouch. Add the rosemary to the peach puree and bring the mixture to a gentle boil. Boil for 20 minutes then remove rosemary spring pouch. Continue to gently boil for 15-20 minutes longer until mixture has thickened. Stir frequently to ensure the mixture doesn’t burn on the bottom of the pot. The butter is done when there is a visible trace left with your finger on a wooden spoon.
- Wash your jars, lids, and rings in hot soapy water. Rinse well. Sterilize the jars and rings by boiling them in a large pot of water for 10 minutes (the water should cover the jars completely). Add the lids to a clean bowl and add a ladle of boiling water to the bowl. Remove the jars and rings onto a clean towel, placing the jars upside down to remove any excess water. Remove the lids from the bowl onto the clean towel.
- Divide the hot peach butter between the jars, leaving about a 1/2-inch space at the top. Wipe the rims clean with a paper towel and cover with lids and screw on the rings. Submerge the jars in the pot of boiling water fitted with a canning rack on the bottom using a removable basket or with tongs. Make sure the jars are fully submerged and covered with at least 1 inch of water. Boil for ten minutes. Remove the basket or dip out individually with tongs. Let cool completely on the towel, leaving them there overnight, untouched (do not touch the lids or push on them).
- You’ll begin to hear a popping sound a few minutes after the jars have been removed from the hot water. This is completely normal and a good sign that you properly canned the butter. The next morning, check the lids by making sure they don’t make a popping sound when pressed with your finger. If they’re canned correctly, the lids won’t budge or flex. If they do flex, place the jar in the fridge and use right away. Label and date the jars and store at room temperature.
Adapted from The Messy Baker Blog