Let me introduce you to the amazing flavor that is peach butter. Usually I have an idea of all my posts for the month a couple of weeks in advance. What can I say, I am a total organisational nerd – note: that doesn’t mean I am organised at all, it just means I like writing lots of lists…and then forgetting all about them 🙂 Whether I follow those lists or not, well that varies!
So, this month, I had all my posts organised in a lovely little list, and this one was not on there. This one happened as a side note whilst making some canned peaches. It is so good though, I couldn’t wait to share it with you, and it has been pushed to the front of the line (I am a total rebel, I know).
This is a fantastic way to use up some peaches that are about to go off, or those that aren’t pretty enough to be canned or presented in some fancy cake. I made this batch yesterday, and already I have eaten an entire jar of it, and hubby has been eating the second jar by the spoonful. So I am making more today 🙂
This will last 2-3 weeks in the fridge (but it won’t, because you will eat it all). I have been having it on some fresh bread with yoghurt, adding it to our morning oats, and using it as a topping for pancakes and ice cream too.
If you have never peeled a peach before, then be sure to check out my tutorial here, it will make your life so much easier! And if you are looking for more peach recipes be sure to check out these lovelies:
- Strawberry Peach and Hazelnut Crumble
- No Churn Vegan Peach Ice Cream
- Fresh Peach and Honey Lemonade
- No Fuss Blueberry and Peach Galette Recipe
- 6 peaches peeled (tips for easy peeling are here)
- 3 tbsp raw honey switch for maple syrup for vegan
- 2 tbsp lemon juice
After peeling the peaches and removing the seed, roughly chop the peaches into small chunks
Throw the chopped peaches into a saucepan with the honey and lemon juice. Bring to a simmer over medium heat
Once simmering, reduce the heat to low and allow to cook for about 70 mins until thick (see note)
Remove from the heat and store in a sealed glass jar in the fridge for 2-3 weeks
Let me know what you think. Be sure to leave a comment, tweet on twitter, pin to Pinterest or pop over to Facebook and give it some love.