CANNING: Ginger Peach Butter
- Ginger Peach Butter Ingredients
- Kitchen Equipment Needed
- How to Make Ginger Peach Butter
- Canning Ginger Peach Butter
- Pantry Storage Tips
- Ginger Peach Butter
This simple, slow-simmered peach butter recipe is spiced with candied ginger and lemon. It’s smooth and sweet and tastes like it’s infused with sunshine. This easy peach preserve is a perfect way to put the warmth of summer in your pantry to enjoy whenever you need a pick-me-up!
Try a spoonful of this ginger peach butter stirred into your morning oats or hot cereal, or spread a dollop on pancakes, waffles, or french toast. I love it slathered on a freshly-split, piping hot butter-swim biscuit or toasted lemon-oat scones. Pair it with a soft goat cheese or cream cheese (either on the side on a cheese board, or whipped together to make a spread) with oatcakes, seed crackers, bagels, or freshly baked bread.
You can also use it to flavor homemade buttercream frosting or ice cream custard bases (or just top your favorite vanilla ice cream with a scoop of this for a quick summer sundae). It’s great in oatmeal-jam bars, as the filling for homemade sandwich cookies, or thumbprint jam cookies or tarts.
But you can use this for savory applications too! You can serve this peach butter with smoked or roasted pork loin, or poultry. Replace the traditional grape jelly the next time you make some little smokies cocktail sausages for a party for an unexpected twist! Add some to a homemade or store-bought BBQ sauce or as a dipping sauce for smoked meats, or spread it on a chicken or turkey sandwich.
Ginger Peach Butter Ingredients
Peaches:
You can use clingstone or freestone yellow peaches for this peach butter recipe. Freestone types are easier to process, but either will work! They need to be standard yellow peaches. Do not use white peaches if you are canning your peach butter.
White peaches are not acidic enough to safely can (and the flavor balance for the recipe will also not be as nice, since the tartness of regular peaches balances out the sweetness of the jam). If you must use white peaches, refrigerate or freeze any peach butter that you won’t be using right away.
To easily peel the peaches, blanch them briefly (30-60 seconds) in a pot of boiling water, then dunk them into an ice bath or bowl of cold water to stop the cooking and cool them enough to handle. The skins should slip right off with very little help from your paring knife. If not, return them to the hot water briefly again.
You can also use chopped or sliced frozen yellow peaches in this recipe to save time and prep work, or if you can’t get good ripe peaches! This will also let you make this out of season or spread out your canning to cooler weather.
Sugar:
You’ll want to use regular white sugar for this ginger peach butter, which will let the bright fruit flavor shine through. If you prefer, you could substitute raw or demerara sugar. This will darken the color and flavor a bit.
Candied Ginger:
If your candied ginger is in large pieces, you will want to chop it before measuring it. Mine was already in medium diced pieces, so I measured it a bit generously, then chopped it finely and checked the measurement again (especially if, like me, you are tempted to snack on a few pieces while the peaches cook down… yum).
Lemon:
This peach butter recipe uses both fresh lemon zest and lemon juice. You can use either fresh or bottled lemon juice. Bottled lemon juice has a standardized acidity level, but the tested recipe for this peach butter specifies fresh lemon juice, so it is safe to use either.
If you use bottled juice (for convenience, or if the lemon you zest doesn’t have enough juice and you need to make up the difference) use a good quality 100% lemon juice with a nice flavor.
Salt:
I always add at least a pinch of salt to my sweet preserves and desserts. It helps balance and brighten the flavors and keeps them from tasting flat or insipid. If you are on a sodium-restricted diet, you can safely omit the salt, as it’s not necessary for preservation here and isn’t in the tested Ball recipe.
Kitchen Equipment Needed
large pot (or Instant Pot or Crock Pot):
If you are making your ginger peach butter on the stove top, you’ll want a large, heavy bottomed pot that holds at least 6-8 quarts.
I like to use my large Instant Pot for this recipe, as you can set it and forget it, and even use the slow cooker function to cook the peaches and then the peach butter down slowly. This batch size should fit in a 6 or 8 quart Instant Pot or similarly sized slow cooker. You can scale the recipe back to fit a smaller pot as long as you reduce everything proportionally.
You can leave the pot covered while you’re simmering the sliced peaches, but leave it uncovered or use the vented glass lid when you’re cooking down the peach butter, as the moisture needs to be able to escape.
I don’t have a glass lid for my instant pot, but one of these silicone fruit leather sheets for my food dehydrator was perfect, as it contained a lot of the splatter while letting out a ton of steam. The raised lip gives it enough structure to stay on the pot without falling in.
microplane, citrus zester, or fine cheese grater:
I use a microplane to grate just the outer layer of the lemon zest, which is where all of the flavorful oils are. You can also use a citrus zester or fine cheese grater to grate the zest. In a pinch, use a sharp vegetable peeler to remove just the yellow outer layer of the rind, and then mince it very finely with a sharp knife.
immersion blender, blender, food processor, or food mill:
After simmering, you will blend the peaches into a smooth puree. If you have an immersion blender, you can blend them right in the pot. Use what you have, but an immersion blender is the way to go if you have or can get one!
This is my favorite method, especially for soft fruits like peaches, but you can also work in batches to puree them in a regular blender, food processor, or run them through a food mill or even a sieve (though the latter is a lot more work).
half-pint or smaller canning jars and new lids:
You can put up peach butter in pint or smaller jars, which is very convenient if you have a lot of peaches to preserve, or if your family really loves this ginger peach butter butter!
Use smaller jars if you have a smaller household or less fruit to preserve. Peach butter will keep for quite a in the fridge once it’s opened, but it’s still best to use jar sizes that you will go through somewhat quickly.
You can also portion and freeze this recipe if you prefer, in any freezer safe airtight container.
large canning pot:
You need a large canning pot with a lid that will hold all of your canning jars with room for at least an inch of rapidly boiling water to cover the lids. You can use any pot with a lid that will hold all of your jars, plus enough boiling water to cover by an inch or two and room at the top for a vigorous boil.
It’s okay to stack the jars if your pot is tall enough, but it’s best to use a jar rack or a perforated steamer insert separating between the layers so that the jars don’t jostle and break.
Canning funnel, ladle, jar tongs, and rack:
These tools are optional but make the job of filling your jars with hot apple butter, and getting them into and out of the hot water bath a lot easier and safer!
It’s best to use a canning pot with a false bottom or fitted with a jar rack to keep your canning jars from scorching or breaking on the bottom. You can use a silicone trivet if you don’t have a jar rack.
You can read more about these and our recommendations in our guide to canning equipment if you don’t already have these or are new to canning.
How to Make Ginger Peach Butter
prep peaches and simmer:
- Wash, peel, pit, and chop the peaches (see ingredient section for tips).
- Measure out ten cups of prepared peaches and add to your Instant Pot, crock pot, jam pot, or a large non-reactive sauce pan with a heavy bottom.
- Add the chopped candied ginger, freshly grated lemon zest, lemon juice, water, and a pinch of salt.
- If you are using an Instant Pot, set the pot to Saute (low), stirring often just until the mixture starts to simmer. Then, lower the heat to the slow cooker setting (high).
- For a crock-pot, turn the heat to high, stirring occasionally, and turn down if the fruit shows any signs of scorching (crock pots vary a lot in wattage, so you’ll have to use your best judgement here).
- If you are making this on the stove, use medium-high heat, stirring often just until the fruit mixture starts to simmer, then turn it down to medium-low to low heat.
- You can also simmer it longer on low heat, though unlike apple butter, I don’t like to let this peach butter cook down for a very long time- this keeps the color and flavor bright.
blend the butter:
- Simmer everything together for at least 30 minutes on low to medium-low heat, or until the peaches and candied ginger pieces are quite soft.
- If you have an immersion blender, blend the peach butter right in the pot until it is completely smooth.
- If you are using a regular blender, food processor, or food mill, you’ll need to work in batches to puree the whole pot of ginger peach butter. I recommend transferring the fruit mixture to a large heat-resistant container, then adding the pureed fruit back to the cooking pot off the heat as you puree each batch.
- Be careful while blending the hot fruit mixture. Use thick kitchen towels or hot pads to hold down the lid of the blender, and watch out for splatters!
cook down fruit butter:
- Add the sugar to the pureed peach and ginger mixture in your cooking pot.
- Stir until the sugar has dissolved, and then cook the peach butter down until it is as thick as you would like it, or at least thick enough to coat a spoon. It will thicken somewhat as it cools.
- Stir regularly and check for scorching. Simmer and reduce the peach butter for anywhere from 30 minutes to four hours… the time will vary by cooking method, how thick you want the finished fruit butter to be, and how much moisture was in your peaches to begin with.
- You may need to loosely cover the pot, especially as the peach butter cooks down and is closer to being ready. Do not completely cover the pot, as moisture needs to be able to escape so that your butter will thicken. You can use a vented or partial cover to reduce spatter while still letting steam out.
freeze or can your jam:
- You can cool and freeze in appropriate containers for 6-12 months, refrigerate in clean jars for up to a few weeks, or can the ginger peach butter for longer shelf life (recommended, see next steps).
Canning Ginger Peach Butter
prep jars and canner:
- When your peach butter is almost finished simmering, fill your water bath canner with water to a height that will cover your jars by several inches with room to boil vigorously.
- Wash your jars and lids with hot soapy water, rinse, and place the jars (but not the lids) in the canner as you bring the water up to a low simmer or at least 180℉.
- Protect your work surface- I like to use a baking sheet pan lined with an old kitchen towel, but you can also use a sturdy wire cooling rack or silicone mat. This helps protect the glass from temperature shocks and also makes for easier clean-up!
- Remove your canning jars from the canner (carefully, with tongs or jar lifters, tilting them out of the hot water) just before filling and place them on the towel or rack.
fill jars:
- Using a jar funnel if you have one, ladle the hot apple butter into the hot jars. Leave ¼” of headspace at the top of the jars (very slightly more if you are using reusable-style lids with gaskets like Weck or Tattler).
- Debubble the jars with a thin spatula, spoon, or debubbling tool, and wipe the tops of the jars with a clean paper towel or lint-free cloth that has been dipped in hot water or vinegar.
- Place the canning lids on the clean jar tops and screw down the rings- don’t overtighten the rings, just barely snug or “fingertip tight”. Regular canning lids are pretty forgiving but reusable lids need a more exact tension.
water-bath process:
- Using your jar lifter, tongs, or the canning jar rack, carefully place the hot filled jars of peach butter in the preheated water-bath canner.
- Make sure you have adequate water covering the jars (at least 2″ over the tops of the jars). Top up with water from a hot kettle if needed.
- Start the timer for your water bath only after the water is at a rolling boil and all jars are in the canner. Process pint and smaller jars for 10 minutes (adjust for altitude if applicable, see recipe notes for chart) and then turn off the heat.
- Leave the jars in the canner, and set another timer for 5 minutes.
- Remove jars from the canner after the total time is up, and place them back on the towel-covered sheet pan or counter (put down a fresh towel if you spilled while filling the jars).
- Leave jars to cool slowly in a draft-free place. Do not touch rings until the jars are completely cool and sealed and do not stack jars.
Pantry Storage Tips
- After the jars have cooled completely (8-24 hours) remove the bands and check for seals. Make sure that the button on the lid is depressed and the jars have a good strong vacuum seal.
- Refrigerate any jars of ginger peach butter that did not seal and use them first. Or, you can reheat and reprocess them in a boiling water bath with new lids within 24 hours.
- Gently wash jars or wipe with a damp cloth to remove any sugary residue or hard water deposits from the canning bath.
- Clearly label your jars with the name and date of your product, and store them in a cool, dark pantry.
- For best quality, enjoy home-canned goods like this ginger peach butter within 12-18 months.
- The peach butter will still be safe to consume after that as long as it was properly processed and stored, and the jars are still sealed.
- However, older peach butter may discolor and darken, and the flavor and nutritional value will decline over time, so it’s best to make just what you will use in a year or two at a time.
- Be generous and share the love with your friends… your homemade ginger peach butter makes a great gift. Or, organize a jam swap if you have other friends who can!
Ginger Peach Butter
Equipment
- glass pint canning jars, rings, and new lids
- jar lifters or tongs or jar rack with handles
- microplane (or citrus zester, veggie peeler, or other fine grater)
- immersion blender, blender, or food processor
Ingredients
- 10 cups yellow peaches peeled, pitted, coarsely chopped (about 5½ lbs)
- ½ cup water
- ½ cup crystalized candied ginger finely chopped
- 2 tbsp lemon juice fresh or bottled
- 2 tsp lemon zest freshly grated
- 1 tsp salt
- 3 cups sugar
Instructions
prep peaches and simmer:
- Wash, peel, pit, and chop the peaches (see ingredient section for tips).
- Measure out ten cups of prepared peaches and add to your Instant Pot, crock pot, jam pot, or a large non-reactive sauce pan with a heavy bottom.
- Add the chopped candied ginger, freshly grated lemon zest, lemon juice, water, and a pinch of salt.
- If you are using an Instant Pot, set the pot to Saute (low), stirring often just until the mixture starts to simmer. Then, lower the heat to the slow cooker setting (high).
- For a crock-pot, turn the heat to high, stirring occasionally, and turn down if the fruit shows any signs of scorching (crock pots vary a lot in wattage, so you’ll have to use your best judgement here).
- If you are making this on the stove, use medium-high heat, stirring often just until the fruit mixture starts to simmer, then turn it down to medium-low to low heat.
- You can also simmer it longer on low heat, though unlike apple butter, I don’t like to let this peach butter cook down for a very long time- this keeps the color and flavor bright.
blend the butter:
- Simmer everything together for at least 30 minutes on low to medium-low heat, or until the peaches and candied ginger pieces are quite soft.
- If you have an immersion blender, blend the peach butter right in the pot until it is completely smooth.
- If you are using a regular blender, food processor, or food mill, you’ll need to work in batches to puree the whole pot of ginger peach butter. I recommend transferring the fruit mixture to a large heat-resistant container, then adding the pureed fruit back to the cooking pot off the heat as you puree each batch.
- Be careful while blending the hot fruit mixture. Use thick kitchen towels or hot pads to hold down the lid of the blender, and watch out for splatters!
cook down fruit butter:
- Add the sugar to the pureed peach and ginger mixture in your cooking pot.
- Stir until the sugar has dissolved, and then cook the peach butter down until it is as thick as you would like it, or at least thick enough to coat a spoon. It will thicken somewhat as it cools.
- Stir regularly and check for scorching. Simmer and reduce the peach butter for anywhere from 30 minutes to four hours… the time will vary by cooking method, how thick you want the finished fruit butter to be, and how much moisture was in your peaches to begin with.
- You may need to loosely cover the pot, especially as the peach butter cooks down and is closer to being ready. Do not completely cover the pot, as moisture needs to be able to escape so that your butter will thicken. You can use a vented or partial cover to reduce spatter while still letting steam out.
freeze or can your jam:
- You can cool and freeze in appropriate containers for 6-12 months, refrigerate in clean jars for up to a few weeks, or can the ginger peach butter for longer shelf life (recommended, see next steps).
prep jars and canner:
- When your peach butter is almost finished simmering, fill your water bath canner with water to a height that will cover your jars by several inches with room to boil vigorously.
- Wash your jars and lids with hot soapy water, rinse, and place the jars (but not the lids) in the canner as you bring the water up to a low simmer or at least 180℉.
- Protect your work surface- I like to use a baking sheet pan lined with an old kitchen towel, but you can also use a sturdy wire cooling rack or silicone mat. This helps protect the glass from temperature shocks and also makes for easier clean-up!
- Remove your canning jars from the canner (carefully, with tongs or jar lifters, tilting them out of the hot water) just before filling and place them on the towel or rack.
fill jars:
- Using a jar funnel if you have one, ladle the hot apple butter into the hot jars. Leave ¼” of headspace at the top of the jars (very slightly more if you are using reusable-style lids with gaskets like Weck or Tattler).
- Debubble the jars with a thin spatula, spoon, or debubbling tool, and wipe the tops of the jars with a clean paper towel or lint-free cloth that has been dipped in hot water or vinegar.
- Place the canning lids on the clean jar tops and screw down the rings- don’t overtighten the rings, just barely snug or “fingertip tight”. Regular canning lids are pretty forgiving but reusable lids need a more exact tension.
water-bath process:
- Using your jar lifter, tongs, or the canning jar rack, carefully place the hot filled jars of peach butter in the preheated water-bath canner.
- Make sure you have adequate water covering the jars (at least 2″ over the tops of the jars). Top up with water from a hot kettle if needed.
- Start the timer for your water bath only after the water is at a rolling boil and all jars are in the canner. Process pint and smaller jars for 10 minutes (adjust for altitude if applicable, see recipe notes for chart) and then turn off the heat.
- Leave the jars in the canner, and set another timer for 5 minutes.
- Remove jars from the canner after the total time is up, and place them back on the towel-covered sheet pan or counter (put down a fresh towel if you spilled while filling the jars).
- Leave jars to cool slowly in a draft-free place. Do not touch rings until the jars are completely cool and sealed and do not stack jars.
Notes
- 0-1,000 ft – use recipe time
- 1,001-3,000 ft – increase 5 minutes
- 3,001-6,000 ft – increase 10 minutes
- 6,001-8,000 ft – increase 15 minutes
- 8,001-10,000 ft – increase 20 minutes
Nutrition
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