Smooth, rich, and gently spiced, this peach butter is a slow-cooked summer favorite perfect for toast, biscuits, or gifting.
There’s something about the scent of simmering peaches that stops time.
I made this peach butter on a hot July afternoon, the kind where the air hums with cicadas and the kitchen smells like sunshine and stone fruit.
These weren’t perfect peaches... some bruised, some soft, but that’s the magic of butter. You don’t need perfect fruit. Just a little heat, a little patience, and in this case… a splash of bourbon and a hint of vanilla.
It’s sweet but not cloying. Smooth like velvet. And when it hits warm toast or a hot biscuit, it’s everything summer should taste like.
Why You’ll Love This Peach Butter
Simple ingredients. It's just ripe peaches, a bit of sugar, and pantry spices.
No pectin needed. It thickens naturally with long, slow cooking.
Small-batch friendly. It's perfect for using up soft or bruised peaches.
Freezer or water bath. Preserve it your way, if you don't eat it all first.
Subtle bourbon & vanilla. A grown-up twist that deepens the flavor.
Multi-purpose magic. Perfect on toast, yogurt, pork, or pancakes.
Ingredients
- 4 cups peach puree (about 2.5 lbs of peeled, pitted peaches)
- 8 tablespoon brown sugar
- 4 teaspoon lemon juice
- 2 teaspoon vanilla extract
- 2 tablespoon bourbon
- ½ teaspoon ground cinnamon
How to Make It
Peel & Prep: Peel, pit, and roughly chop your peaches. Add them to a blender or food processor and puree until smooth. You should have about 4 cups.
Simmer It Down: Pour the puree into a heavy-bottomed saucepan. Add the brown sugar and lemon juice. Stir and bring to a gentle simmer over medium-low heat.
Cook It Low & Slow: Let the mixture simmer, uncovered, for about 45–60 minutes, stirring frequently. It will thicken slowly and darken in color. You’ll know it’s ready when it mounds on a spoon and leaves a trail when swiped.
Flavor It Up: Stir in the vanilla, bourbon, and cinnamon. Simmer for another 5–10 minutes to let the flavors meld.
Jar It: Ladle into clean jars. Refrigerate, freeze, or water bath can for longer storage.
Tools I Use to Make Peach Butter
These are the actual tools I use in my kitchen when making small-batch fruit butters like this one. You don’t need anything fancy, just a few basics that get the job done.
- Sharp paring knife for quartering and pitting peaches without wasting too much fruit.
- Immersion Blender to get a smooth, even peach puree.
- Heavy-bottomed saucepan this keeps the peach butter from scorching as it simmers.
- Wooden spoon for stirring constantly without scratching your pan.
- Canning jars I usually use half-pints for this; they’re just the right size for gifting or fridge storage.
- Funnel & ladle if you’re canning or jarring it up for later.
Storage Options
Refrigerator: Keeps up to 3 weeks.
Freezer: Up to 6 months (leave 1" headspace).
Water Bath Canning: Process half-pints or pints for 10 minutes (adjust for altitude).
Tips for the Best Peach Butter
If your peaches are super ripe and sweet, you can reduce the sugar slightly.
Stir often, especially as it thickens... it will splatter.
Use a splatter screen or lid set askew to protect your stove and arms.
How to Use It
- Spread on biscuits, sourdough, or English muffins.
- Swirl into oatmeal or plain yogurt.
- Glaze grilled chicken or pork.
- Add to a cheese board with sharp cheddar or brie.
- Layer into a summer tart or crisp.
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📖 Recipe
Vanilla-Bourbon Peach Butter
This small-batch vanilla-bourbon peach butter is silky, spiced, and just the right amount of sweet. It’s made with ripe peaches, a splash of bourbon, and warm notes of vanilla and cinnamon... slow-simmered into a thick, spreadable preserve. Perfect for morning toast, spooned over ice cream, or tucked into your pantry for cozy days ahead.
Ingredients
- 4 cups peach purée (about 2.5 lbs of peeled, pitted peaches)
- 8 tablespoons brown sugar (adjust to taste)
- 4 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 2 tablespoons bourbon
- ½ teaspoon ground cinnamon
Instructions
- Prep the Peaches. Peel, pit, and slice your peaches. Add them to a blender or food processor and purée until smooth. Measure out 4 cups of purée.
- Simmer the Butter. Pour the peach purée into a heavy-bottomed saucepan. Add brown sugar, lemon juice, and cinnamon. Stir well to combine.
Bring to a gentle simmer over medium heat, then reduce to low. Stir frequently and simmer uncovered for 45- 60 minutes, or until thick and spreadable.You'll know it's ready when the butter mounds up on a spoon and no longer runs,,, it should hold soft peaks and feel velvety. - Finish with Flavor. Once thickened, remove from heat and stir in the vanilla extract and bourbon.
- Jar & Store. For refrigerator use: Ladle the hot peach butter into clean jars. Let cool, then cover and refrigerate for up to 3 weeks.
Optional Water Bath Canning:
- Prep your jars. Wash 3 half-pint jars and lids. Keep jars hot until ready to use.
- Fill the jars. Ladle hot peach butter into jars, leaving ¼ inch headspace. Wipe rims, apply lids, and screw on bands until fingertip-tight.
- Process. Place jars in a boiling water bath canner, ensuring they’re fully submerged. Process for 10 minutes (adjust for altitude if needed).
- Cool & Check Seals. Remove jars and let cool for 12–24 hours. Check seals. Store sealed jars in a cool, dark place for up to 1 year.
Notes
Nutrition Information:
Yield:
16Serving Size:
2 TbspAmount Per Serving: Calories: 38Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 9gFiber: 1gSugar: 9gProtein: 0g
Nutritional information is automatically calculated using a third-party tool and is provided as a courtesy only. We do our best to ensure accuracy, but values may vary based on the exact ingredients and brands used. Please use your preferred nutrition calculator for more precise results.
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