Did you get a chance to see any of the National Can It Forward Day events on Saturday? If you didn’t, check out this page to see what you missed!
In honor of National Can It Forward Day, I decided to try my hand at some small-scale canning. I thought making some spiced peach butter would be the perfect way to preserve those precious summer peaches that come and go so quickly.
I found a recipe in Ball’s Blue Book guide to preserving for peach butter, but it called for two cups of sugar. Two cups! Instead, I sweetened mine with a little honey. Just the smallest amount was all I thought it needed. Peaches are sweet on their own and really don’t need a ton of sugar to make a great spread and the spices just take it over the top.
This stuff is so good, I could easily eat it like it’s apple sauce. I may have actually done that with a spoonful. Or two. Or four.
If you are looking for a fun summer recipe to try your hand at canning, give this one a try! Even if you don’t want to try canning, this recipe is a keeper. Don’t worry, you won’t have a problem eating it quickly.
Honey-sweetened spiced peach butter and giveaway winners
- Total Time: 55 minutes
- Yield: 2 pints 1x
Description
A delicious preserve!
Ingredients
- 2 pounds peaches (about 9 medium)
- 1/4 cup honey
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Instructions
- To prepare pulp: Bring a large pot of water to a boil. After washing the peaches, blanch them for about a minute, and then use a slotted spoon to remove them from the boiling water and submerge them in a bowl of cold water. Once cooled, peel, pit, and slice the peaches. Combine the peaches and 1/4 cup water in a large saucepot. Simmer until the peaches are soft. Puree using a food processor, food mill, or immersion blender, being careful not the liquefy.
- To make the butter: Combine the peach pulp, honey, and spices in a large saucepot. Cook until thick enough to round up on a spoon. As the mixture thickens, stir frequently to prevent sticking. If you aren’t planning on preserving the peach butter, let it cool and transfer it to an airtight container, where it will keep in the refrigerator for a few weeks.
- For canning: Ladle the hot butter into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Enjoy!
Notes
Adapted from Ball’s Blue Book guide to preserving
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 1 pint
- Calories: 365
- Sugar: 73g
- Sodium: 1.5mg
- Fat: 1g
- Carbohydrates: 78.3g
- Protein: 4g
One more important thing: the giveaway winners!
The winner of Prize Pack #1 (which included the automatic jam & jelly maker) was Amy, who says she is a terrified novice. Amy, I hope this prize pack helps you get over your fear of canning! 🙂
The winner of Prize Pack #2 is Amber K, who also says she is a novice. I hope this helps you on your way to becoming an expert, Amber! 🙂
Ladies, please email me your mailing information so I can get these prizes out to you right away! thehappyhealthymama {at} gmail.com
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