Rosemary Peach Butter

by Kate on July 29, 2013

Post image for Rosemary Peach Butter

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.

Rosemary Peach Butter - FoodBabbles.com
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.

Rosemary Peach Butter - FoodBabbles.comIt’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.

Enjoy!

~K

One Year Ago: Bacon Caramel Sauce & Honey Apple Muffins

Two Years Ago: Lemon Creme Brûlée

Rosemary Peach Butter

1 hour, 30 minutes

Yield: 10 (8oz) jars

Smooth, sweet peach butter infused with fragrant rosemary creates summer essence captured in a jar.

Ingredients

  • 6 pounds peaches
  • 2 cups sugar
  • 3/4 cup water
  • 2 springs fresh rosemary
  • 10 (8 oz) mason jars

Instructions

  1. 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.
  2. 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.
  3. Once tender, transfer to a blender or blend in the pot using an immersion blender until completely smooth.
  4. 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.
  5. To can:
  6. 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.
  7. 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).
  8. 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.

Notes

http://foodbabbles.com/2013/07/rosemary-peach-butter/

{ 12 comments… read them below or add one }

ChristineM July 29, 2013 at 2:21 pm

So canning is fun huh Kate? we did the habanero peach jam before, and once you get the routine, its fun! Going to have to try this one, we get peaches pretty regular out here, so I can’t wait to try this out!

Reply

Kate July 30, 2013 at 9:56 pm

Fun indeed!! And peach habanero sounds divine. I made mango habanero popsicles last summer and they were so so good. I love a little spice in unexpected places so I think I’ll have to give a spicy sweet jam a try in the future.

Reply

Jessica@AKitchenAddiction July 30, 2013 at 10:20 am

I would love to have a couple of jars of this summery peach butter on hand when the cold weather hits!

Reply

Kate July 30, 2013 at 9:54 pm

I’m so glad I made a large batch. I gave several jars away but I have two nestled away in the cabinet for those dreary winter days. ;)

Reply

Jenn July 30, 2013 at 8:36 pm

Thanks for posting this- I just made it today and it is fabulous! I’ll be adding it to some peach drop cookies dusted with rosemary sugar tomorrow. Thanks to the great sale prices on local peaches right now, I may make anther batch to have on hand for hostess gifts.

Quick Question- Do you know the preserved shelf life on this once canned effectively? I’d love to add it to my labels.

Reply

Kate July 30, 2013 at 9:48 pm

I’m so happy you liked it! And I can just imagine how lovely those cookies are going to be. I want one! As far as shelf life, from the research I’ve done it should be good for up to 2 years. Enjoy!

Reply

Brianne @ Cupcakes & Kale Chips July 31, 2013 at 4:54 pm

This sounds lovely, Kate. I’m totally envisioning it in some savory preparations, like a panini with goat cheese.

Reply

Kate July 31, 2013 at 8:12 pm

Oh that sounds just wonderful Brianne!! Now I’ll need to do that :) Yum! Thanks for the inspiration.

Reply

Zorazen August 7, 2013 at 2:59 pm

I’m making this right now, but I don’t care for rosemary so I’m doing peach with vanilla and cardamom.
I would make a small suggestion. My peaches were really ripe and really sweet. I held back one cup of sugar and the butter is plenty sweet. I would suggest to others that if you have really ripe peaches, you taste the mixture before adding that second cup.
My kitchen smells wonderful right now and I can’t wait to eat this stuff. Thanks for the inspiration!

Reply

Kate August 8, 2013 at 12:57 pm

Oh your variation sounds absolutely divine!! And definitely great advice about tasting before adding more sugar than necessary. Now I want to try your version!

Reply

Jennie @themessybakerblog August 26, 2013 at 10:07 am

Kate, your peach butter turned out beautifully! I hope you found canning as easy as I described it in my post. And, I love the addition of rosemary. Good call.

Reply

Kate August 26, 2013 at 2:05 pm

Thanks so much Jennie! Canning was absolutely easier than I ever thought. I appreciate the help you gave me along the way via Twitter and your post. I knew I wanted to add an herb and the rosemary paired wonderfully with the peaches. Now I want to make peach thyme after the success of all my thyme peach baking projects this summer.

Reply

Leave a Comment

Previous post:

Next post:

Copyright © Food Babbles
Site Development by Kinetic Webs