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Fresh bread, unsalted butter, and fresh peaches highlight this photo of Fresh Country Peach Butter.

Fresh Country Peach Butter

One of the joys of making your own fresh country peach butter is having the ability to not only choose how much, but what kind of sweetener to use. To keep it even easier, there is no need to peel the peaches; the skins just disappear into the fruit butter, adding both flavor and deep color
4 from 1 vote
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Sauces, Dressings & Condiments
Cuisine American
Servings 6 pints


  • 11 - 12 pounds fresh ripe peaches pitted and sliced into eights (no need to peel)
  • 2 - 4 cups granulated sugar or another sweetener equivalent (as needed - and depending on sweetness of peaches)
  • 2 tablespoons fresh lemon juice about 1 medium lemon
  • Pinch of salt
  • Additional Equipment - 6 pint-sized canning jars with lids


  • In a large deep stockpot, mix the peaches, lemon juice, 2 cups sugar, and a pinch of salt. Toss well to coat. Place the pot on the stove over medium heat and bring to a light boil, stirring occasionally to prevent scorching. Simmer for about 10 - 15 minutes. Turn off the heat and allow the pot to stand, uncovered, until just back to room temperature - this takes anywhere from 30 - 45 minutes. 
  • Turn the heat back on to medium, and repeat the above step. You will do this from 5 - 6 times depending on how thick you want your butter to be. At the third time, taste and adjust for sugar. Stir it each time to prevent scorching as well as to break the peaches up and make the consistency as smooth as you like. (The final time, the butter should be quite thick, so a lower temp and more stirring might be called for.)
  • After the final simmer, and while the peach mixture is hot, transfer into sterilized jars leaving ½ inch "headroom". Screw the lids on to make a good seal, then carefully transfer the jars to a pot of boiling water (the water should cover the tops of the jars by 1-inch). Simmer for 10 minutes. Remove the jars (carefully, they will be very very hot). Flip upside down onto a cooling rack and allow to cool to room temperature. Label and store in a cool dark place for up to 12 months. Refrigerate after opening.


LindySez: While the recipe time states 6 hours as the cooking time, that is not all active time.
Keyword fresh peach butter, homemade jam, no peel peach butter
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