PEACH BUTTER
Peach butter is a wonderful delight in the winter to remind you of how summer tastes. Great on hot buttered biscuits!
Provided by Jacquelyn Henderson
Categories Fruit Butters
Time 13h35m
Yield 32
Number Of Ingredients 5
Steps:
- Set out a large bowl of ice water.
- Bring a large pot of water to a boil.
- Carefully put 2 peaches at a time in the boiling water; leave them until scalded, 30 seconds to 1 minute. Quickly transfer to the ice water, leaving them to cool for 30 seconds to 1 minute. Remove to a paper towel-lined plate. Repeat to scald and cool remaining peaches.
- Peel peach skin; discard skin and pits. Chop peach flesh and place in a large pot over medium-low heat. Cook, stirring frequently, until soft, about 30 minutes, adding water if necessary to prevent from sticking.
- Meanwhile, inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach butter is ready. Wash new, unused lids and rings in warm soapy water.
- Place cooked peaches in a blender; puree until smooth. Measure out 8 cups peach pulp and transfer back to the pot. Reserve any extra pulp for another use.
- Add sugar, cinnamon, and nutmeg to the peach pulp. Bring to a simmer over medium-low heat; simmer, stirring frequently, until mixture has reduced and thickened, 5 to 10 minutes.
- Pack peach butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 110.7 calories, Carbohydrate 28.4 g, Fiber 0 g, Protein 0 g, Sodium 2.2 mg
PEACH BUTTER (SUGAR FREE)
Make and share this Peach Butter (Sugar Free) recipe from Food.com.
Provided by JiliBean
Categories Fruit
Time 1h
Yield 6 7 cups, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients (except almond extract) in large non-aluminum kettle. Cook over low heat until thick, stirring frequently & skimming if necessary. When suitable thickness, then taste. Add extract if desired.
- Pour into sterile 1/2 pt. or pint jars, cap with sterile lids. Process in boiling water bath for 15 minutes after water returns to boiling. Makes 6-7 cups.
Nutrition Facts : Calories 101, Fat 0.4, SaturatedFat 0.1, Sodium 12.1, Carbohydrate 25, Fiber 1.9, Sugar 23.1, Protein 1.3
OUR FAMOUS APPLE BUTTER - SUGAR FREE
I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Fruit Sweet And Sugar Free cookbook. When you have the time, make a large quantity of apple butter, as it can be easily frozen or canned for long term storage, or stored in the refrigerator for daily use.
Provided by internetnut
Categories Apple
Time 5h15m
Yield 6-7 1/2 cups, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- If you are using fresh apples, cook the apples with the apple juice concentrate and enough water to just cover the apples. Cook until the apples are tender. Puree the mixture in a blender and strain out all the seeds and skin. Stir in the spices.
- If you are using unsweetened applesauce, stir the apple concentrate and spices into the unsweetened applesauce.
- Preheat the oven to 375. Pour the apple mixture into a heavy baking pan and place it in the preheated oven. After the first hour of baking, stir the apple butter every 30 minutes, continuing for 5-6 hours, until the apple butter is done. It should be a rich, dark brown, and when a drop is placed on a cold plate, no water should separate out.
- To can the apple butter for long term storage, spoon it into hot, sterilized half pint jars. Seal the jars and process them in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 396.2, Fat 1.3, SaturatedFat 0.2, Sodium 23.2, Carbohydrate 103, Fiber 13.4, Sugar 82.4, Protein 1.8
OLD-FASHIONED PEACH BUTTER
Cinnamon and ground cloves add down-home flavor to this spread for toast or biscuits. Using the slow cooker eliminates much of the stirring required when simmering fruit butter on the stovetop. -Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Time 9h25m
Yield 9 cups.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves. Transfer to a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until peaches are very soft, stirring occasionally., Stir in tapioca. Cook, uncovered, on high for 1 hour or until thickened. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and refrigerate up to 3 weeks or freeze up to 1 year. To use frozen peach butter: Thaw in the refrigerator for 1-2 days; use within 3 weeks.
Nutrition Facts : Calories 46 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
SUGARLESS PEACH APPLE BUTTER
Make and share this Sugarless Peach Apple Butter recipe from Food.com.
Provided by internetnut
Categories Low Protein
Time 15m
Yield 4 pints
Number Of Ingredients 2
Steps:
- In 4 quart kettle mash peaches well.
- Add apple juice concentrate.
- Bring to boiling, stirring occasionally.
- Reduce heat and boil gently uncovered 35-40 minutes or very thick.
- Stir frequently as mixture thickens.
- Press through a sieve or food mill.
- Ladle into clean hot half pint jars leaving 1/2" headspace.
- Process in boiling water bath 10 minutes.
Nutrition Facts : Calories 275.3, Fat 1.2, SaturatedFat 0.1, Sodium 21.4, Carbohydrate 67.7, Fiber 5.1, Sugar 61.9, Protein 3.5
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PEACH APPLE BUTTER - DRIZZLE ME SKINNY!
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Reviews 2Estimated Reading Time 2 minsServings 4Total Time 4 hrs 10 mins
- Peel and cut both the peaches and apples and place in crock pot, add in spices, sugar, water and vanilla and cook on high 3-4 hours or low 7-8 hours. You want both the apples and peaches to easily be pierced with a fork.
- Transfer to a blender or use an immersion blender and blend till smooth, similar to an applesauce texture.
- Recipe made 3 cups, the butter will store well in the fridge for up to 2 weeks, you can also freeze it. Store in a mason jar or sealed container.
- The only points in the recipe is 4SP from the brown sugar, making 3/4 cup 1SP on all 3 MyWW programs, if you just use a few tablespoons on some toast then it will be zero points. Note *If you count blended fruit then feel free to use the nutritional info to determine points.
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