peach butter is so delicious, but maybe you've never thought of it! well, i hadn't anyway... and i am so glad i did. sometimes the simplest things are the best things, you know? i love to eat this from the jar or on top of yogurt. those who eat a higher number of carbs per meal than i do may like spreading it on biscuits as pictured.
i have included instructions for canning, though i prefer the flavor without the added sugar and lemon juice (and let's face it, i eat this pretty fast anyway). nutritional information does not include the sugar and lemon juice.
i have included instructions for canning, though i prefer the flavor without the added sugar and lemon juice (and let's face it, i eat this pretty fast anyway). nutritional information does not include the sugar and lemon juice.
PEACH BUTTER
Yield: 8 servings of 1/4 cup each
Nutrition: 19 calories, 5 carbs per serving
INGREDIENTS
1 lb bag of frozen peaches
1/2 cup water
1/2 cup sugar (if canning)
1 1/2 tsp lemon juice (if canning)
DIRECTIONS
Add frozen peaches to a saucepan. Add water and cook on medium with a lid, watching carefully until the peaches have thawed. Use an immersion blender to blend the peaches, or remove temporarily from saucepan to blend in a standalone blender. With peaches in the saucepan, add optional sugar and lemon juice if desired (these will change the flavor but are necessary if you will can the peach butter for later use, see below for canning instructions). Reduce the heat if necessary to keep the peaches simmering for 30-40 minutes, stirring occasionally in the beginning and more often near the end to keep the peaches from scorching. The peach butter is ready when it has reached the consistency that you desire. Serve cold to room temperature. If not canned, will keep up to 2 weeks in the refrigerator.
TO ACTUALLY CAN
Sterilize jars. Add the peach butter to the jars, leaving 1/2 of an inch of space at the top. Wipe the rims clean and cover the jars with their lids. Submerge the jars in a large deep pot of boiling water for 10 minutes, either in a removable basket or in a canner. After removing the jars with tongs, let cool completely on towels. Test the success of your canning by pressing on the lid -- if there is no movement, your jar is sealed. If canned properly, will keep indefinitely at room temperature.
SOURCE
Original
Yield: 8 servings of 1/4 cup each
Nutrition: 19 calories, 5 carbs per serving
INGREDIENTS
1 lb bag of frozen peaches
1/2 cup water
1/2 cup sugar (if canning)
1 1/2 tsp lemon juice (if canning)
DIRECTIONS
Add frozen peaches to a saucepan. Add water and cook on medium with a lid, watching carefully until the peaches have thawed. Use an immersion blender to blend the peaches, or remove temporarily from saucepan to blend in a standalone blender. With peaches in the saucepan, add optional sugar and lemon juice if desired (these will change the flavor but are necessary if you will can the peach butter for later use, see below for canning instructions). Reduce the heat if necessary to keep the peaches simmering for 30-40 minutes, stirring occasionally in the beginning and more often near the end to keep the peaches from scorching. The peach butter is ready when it has reached the consistency that you desire. Serve cold to room temperature. If not canned, will keep up to 2 weeks in the refrigerator.
TO ACTUALLY CAN
Sterilize jars. Add the peach butter to the jars, leaving 1/2 of an inch of space at the top. Wipe the rims clean and cover the jars with their lids. Submerge the jars in a large deep pot of boiling water for 10 minutes, either in a removable basket or in a canner. After removing the jars with tongs, let cool completely on towels. Test the success of your canning by pressing on the lid -- if there is no movement, your jar is sealed. If canned properly, will keep indefinitely at room temperature.
SOURCE
Original
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