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Peach Butter Recipe

Peach butter with smoked paprika is cooked down into a thick, spoonable spread with a smooth peach base and a barely-perceptible smoky finish. Simmered in a wide heavy pot until it reaches a very thick consistency, it’s ideal for spreading on grilled cornbread.
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Prep Time 2 hours 20 minutes
Cook Time 2 hours
Total Time 4 hours 20 minutes
Servings: 16 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 40
Ingredients Equipment Method Notes

Ingredients
  

Peach butter base
  • 4 lb fresh peaches Peeled, pitted, and chopped.
  • 1.5 cup granulated sugar
  • 2 tbsp lemon juice
  • 1 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp allspice
  • 0.25 tsp smoked paprika Add only a small amount for a subtle smokiness.
  • 0.06 salt Pinch of salt.
  • 1 tsp vanilla extract

Equipment

  • 1 Dutch oven

Method
 

Blend peaches
  1. Blend peaches until completely smooth, scraping down as needed so no chunks remain.
  2. Transfer the blended puree to a wide heavy pot.
Cook into thick peach butter
  1. Combine puree with sugar, lemon juice, and all spices including smoked paprika in the wide heavy pot, stirring until evenly mixed.
  2. Cook uncovered on medium-low heat for 1.5-2 hours, stirring frequently, until very thick and reduced.
Finish and jar
  1. Stir in vanilla extract at the end and cook 1-2 minutes more to fully combine.
  2. Ladle into sterilized jars, leaving appropriate headspace.
  3. Process jars for 10 minutes or refrigerate for up to 3 weeks before using.

Notes

Pro tip: For the smoothest texture, fully puree the peaches before cooking—then keep the heat at medium-low and stir often so the butter thickens evenly without scorching. Store in the refrigerator up to 3 weeks; for longer storage, freeze is not recommended because the texture can break after thawing. Dietary swap: use an equal amount of your preferred sugar substitute measured for 1:1 baking if you want a lower-sugar version, but expect a slightly different set.