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Colorado Peach Butter *with a kiss of vanilla

8/15/2015

3 Comments

 
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Colorado Peach Butter *with a kiss of Vanilla

Ingredients:
3 1/2 lbs fresh peaches
1 3/4 cups sugar, plus 2 tablespoons brown sugar
1 vanilla bean, split open
2 tsp vanilla bean paste
1/4 cup water
1/8 cup bottled lemon juice, plus 3 teaspoons

Directions:
Wash peaches in cold water to remove dirt and fuzz.
Cut an X mark on the stem end of each peach.
Blanch peaches in boiling water for about one minute.
Plunge peaches in ice water and let set for two minutes.
Peel away skins, slice and remove the pit.
**If your peaches are fully ripe - the skins will be easy to peel off using a paring knife - I sometimes luck out and can do this without blanching. To me, peaches are ripe when you can press the flesh with your thumb and leave a slight indentation into the peach. Once peeled, slice and pit your peaches.

Place sliced peaches, lemon juice, vanilla bean and water in a large sauce pot. Simmer over medium heat until peaches are soft (approx 5-10 mins) Remove vanilla bean. Lightly puree peaches with a food processor or immersion blender - being careful not to liquefy them.
Add the sugar into peach mixture. 
Cook over medium heat until thick enough to round up on a spoon (approx 30-40 mins.) Stir in the vanilla bean paste. Stir mixture frequently as it thickens to prevent sticking. (you will be lightly stirring continually as mixture starts to thicken until you are ready to jar the butter)

Prior to jarring, I do the "plate test" by placing a small dish in the freezer for at least 10 mins. I place a spoonful of peach mixture onto plate and tip plate - mixture should not run at all. As well, the mixture should mound/round up easy onto a regular spoon and not run off back into pot.

Wash jars in warm soapy water, rinse and place in canning pot/water to warm up jars for canning. 
Place lids and bands in warm (not boiling) water.
Setup your area to process the butter.
Ladle hot butter into hot jars, leaving ¼ inch head space.
Remove any air bubbles.
Wipe rim of jar to remove any food particles.
Adjust two piece caps on jar and tighten finger tight.
Process in a water bath canning pot for 10 minutes (or according to regs in your area) 
Remove and place on cloth towel in a draft free area.
Do not move jars for 24 hours to allow for proper seal.
Any jars that haven't sealed properly place in fridge for immediate use. 
Date and Label your jars, Peach Butter will keep up to one year in storage.
Yield: 4 half pints.

Recipe & Photos by: Diane Baker for Canning and Cooking at Home
3 Comments
Carol Reese
8/17/2015 07:57:27 pm

What if u don't have any vanilla beans can u use vanilla extract instraf

Reply
Diane
8/18/2015 12:17:40 am

Yes, you can use extract but, I would add at the very end before jarring - sit in and taste before jarring so that you can gauge how much you want in your product :) Diane

Reply
Diane (CC@H)
8/18/2015 12:20:29 am

Yes, you can use extract. I would stir in at the very end and taste to check how much flavor you want in your final product ;)

Reply



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© Copyright 2019, Canning and Cooking at Home.
All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with/Contact Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy