Easy Roasted Peach Butter Recipe for Canning and Freezing

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Do you have ripe peaches piling up? This homemade roasted peach butter is one of the easiest and most delicious ways to use them up quickly. Made with just a handful of simple ingredients, it’s sweet, spiced, and full of rich peach flavor.

Homemade roasted peach butter ladled into mason jars.

Best of all, there’s no standing over the stove, just toss everything in the oven and let it slowly bake down into a smooth, spreadable fruit butter.

It’s my go-to recipe when I need to use up lots of ripe peaches fast.

Why You’ll Love This Peach Butter

Simple Ingredients:
Just fresh peaches, a little sugar, cinnamon, and lemon juice are all you need for this delicious fruit spread.
No Standing Over The Stove:
Unlike traditional fruit butters, this one bakes in the oven with little hands-on time. It’s perfect for making on busy days when you still need to preserve your peaches
Delicious On Everything:
Spread it on toast, biscuits, pancakes, or add it to your yogurt or oatmeal. It also makes a yummy glaze for chicken or pork.
Easy Preservation:
It freezes or cans easily so you can enjoy your peaches all year.

Ingredient Notes

Make sure to check the recipe card for a full list of ingredients and measurements.

Peaches – I like to use fresh, ripe peaches for this recipe. Their natural sweetness intensifies as they cook down, creating a rich, flavorful fruit butter. You can peel them if you prefer but I make it with the skins on and puree it up later. The skins pretty much dissolve into the butter.
Sugar – A small amount of white sugar helps to draw out the juices from the peaches and enhance their natural sweetness. Feel free to adjust the sugar based on how sweet your peaches are.
Ground Cinnamon – Cinnamon adds a warm flavor to the peach butter.
Lemon Juice – It helps to preserve the color and freshness of the butter, and helps to balance the sweetness.

How To Make Roasted Peach Butter

A bowl of peaches, a peach cut in half on a cutting board, and a measuring cup of diced peaches.

A roasting pan filled with diced peaches.

Preheat your oven to 350°F.

Wash your peaches, then cut them into slices and coarsely dice them. Place them into a roasting pan, add the sugar, and stir to coat the fruit. Then place it into the oven and bake for 1 hour.

Pureeing cooked peaches in a roasting pan with a stick blender.

Remove from the oven and carefully blend the peaches using a stick blender. Place it back into the oven for another hour.

Adding the ground cinnamon and lemon juice to the pureed peaches.

Then remove and add the cinnamon and lemon juice. Stir it well and return it to the oven for another hour or until the peach butter has thickened.

Step 4 here

How To Freeze

Homemade peach butter freezes so well. Just let it cool to room temperature and then ladle it into freezer safe containers.

Make sure to leave room for expansion, add the lids and label and date the containers.

How To Can

Peach butter ladled into half-pint jars.

Ladle your hot peach butter into your prepared mason jars, leaving 1/4 inch of headspace.

Run a debubbler or small spatula around the inside edge of the jar to remove any air bubbles.

Using a damp cloth, wipe the jar rims clean. Then place the lids and rings on finger-tight.

Process half pints or pints in a waterbath canner for 10 minutes, adjusting the time to your elevation.

When the processing time is done, turn off your canner and remove the lid. Let it sit for 5 minutes, then remove the jars and place them onto a towel or wooden cutting board.

Roasted peach butter in a mason jar with fresh peaches next to it.

Let the jars sit undisturbed for 24 hours so they can seal. After that, you can check the jars to make sure they have sealed properly. Any jars that didn’t seal need to be reprocessed or refrigerated.

Remove the rings and wash the jars. After drying, label them and store in a cool, dark place.

More Recipes:

FAQ

Peeling is optional, if you want an extra smooth peach butter, you can peel the peaches before dicing. But I find the peels almost dissolve with the long cooking time, and after blending with a stick blender, they are unnoticeable.

Yes, frozen peaches will work just as well in this recipe, but might take a little longer to cook down. It would be best to thaw them first, then follow the recipe.

Yes, canned peaches will work well. Just remember, most peaches are canned in a sugar syrup. Make sure to drain the peaches, and you might want to leave out the extra sugar.

Adjust the sugar at the end of cooking to suit your tastes. Canned peaches will also cook faster so keep an eye on them so it doesn’t burn.

You’ll know it’s thick enough when it mounds slightly on a spoon without running off. The final baking time can vary depending on how juicy your peaches are.

Roasted Peach Butter

This easy peach butter is rich, smooth, and full of sweet summer flavor. Made with fresh peaches, cinnamon, and lemon juice, this fruit spread is baked in the oven for a hands-off treat.

Prep Time 30

Cook Time 3

Processing Time 10

Total Time 3 40

Serving Size half pint jars

Ingredients

18 cups peaches, coarsely diced (about 22 medium)
1/2 cup white sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice

Instructions

Preheat your oven to 350°F.
Wash the peaches, then cut them in half and remove the pit and dice.
Pour the diced peaches into a roasting pan add add the sugar mix and bake for 1 hour.
Remove from oven and purée with a stick blender. Place back in the oven and bake for 1 hour.
Remove the peach puree from the oven and add the cinnamon and lemon juice, and stir.
Return to the oven for 1 hour, or until the mixture has thickened enough. It’s done when it can mound on a spoon without running off.

To Can

Ladle the hot peach butter into your prepared mason jars, leaving 1/4 inch of headspace.
Run a debubbler or small spatula around the inside edge of the jar to remove any air bubbles.
Using a damp cloth, wipe the jar rims clean. Then place the lids and rings on finger-tight.
Process half pints or pints in a waterbath canner for 10 minutes, adjusting the time to your elevation.
When the processing time is done, turn off your canner and remove the lid. Let it sit for 5 minutes, then remove the jars and place them onto a towel or wooden cutting board.
Let the jars sit undisturbed for 24 hours so they can seal. After that, you can check the jars to make sure they have sealed properly. Any jars that didn’t seal need to be reprocessed or refrigerated.
Remove the rings and wash the jars. After drying, label them and store in a cool, dark place.

To Freeze

Let the peach butter cool to room temperature, then ladle into freezer-safe containers, making sure to leave room for expansion. Label the containers and freeze for up to a year.

Notes

The final yield depends on how juicy your peaches are and how thick you like your fruit butter. The more juice in your peaches, the more they will cook down, lowering the final yield.

Nutrition

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.

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Kim

Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.