Domestifluff - Food.Craft.Etc


  • I'm Kristen, a clumsy but determined home cook and crafter living in the Boston area with my husband, B, and I have an interest in all things food and craft.

    This blog was created to keep track of my various projects and adventures. They may not all be successes, but my goal is to remain unintimidated by whatever engages my curiosity.

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Sugar Free Peach Butter

Several weeks ago, Annie from the Washington State Fruit Commission contacted me to ask if I’d be interested in receiving a basket of Washington fruit to use in my kitchen canning adventures. Well, I never pass up a chance to do a little canning, and I was thrilled about having a little Washington fruit to work with — I don’t tend to see a lot of that here in Boston.

Shortly thereafter, I received what can only be described as a huge box filled with peaches and plums. I wasted no time in getting to work as a Canbassador (hee!), and within a couple of days I had processed the luscious peaches into tasty peach butter.

The plums became a tangy plum sauce, adapted from a recipe that can be found on Sweet Preservation, the Washington State Fruit Commission’s new website, which also features tutorials on canning and preserving, ideas for throwing a canning party, and free printable canning labels and crafts, in addition to a variety of recipes. I used their free printable Fall Perfection labels by Notepourri to label my peach butter.

Sugar Free Peach Butter

This was my second attempt at peach butter. My first attempt came last year and didn’t exactly turn out as I’d hoped. I think that my problem was not cooking the peaches long enough, so while the result tasted pretty good, it was very runny and not peach butter-like at all. This year, I was prepared to hang in there and continue cooking the peaches down until the mixture was thick and jam-like.

It took about 1 1/2 hours, much longer than I remember cooking the peaches in my previous attempt, and the extra time made a world of difference. This peach butter has a deep, rich flavor, enhanced by using white grape peach and apple juice concentrates as sweeteners and by a bit of ground cinnamon, which I decided to add at the last minute. The cinnamon is optional, but it gives the butter a subtle spiciness, making it the perfect addition to a warm, buttered, gluten free biscuit.

Sugar Free Peach Butter
yields 2 pints

Note: I used a (potato) ricer in the final processing of the peach butter because it’s what I have, but a food mill would have been a much better choice.


8 cups peaches, pitted and cubed
1 11.5 oz can 100% white grape peach juice concentrate
1/2 11.5 oz can 100% apple juice concentrate
1 cup water
2 Tbsp. freshly squeezed lemon juice
1/4 tsp. ground cinnamon (optional)
a pinch of salt


1. In a large, non-aluminum pot, add the peaches, white grape peach and apple juice concentrates, water, lemon juice, and salt. Cook over low heat until the desired thickness is achieved, approximately 1 1/2 hours. Add cinnamon (optional) and stir until completely blended into the peach butter.

2. Remove from the heat and process the peach butter through a food mill or potato ricer for a smoother texture and to remove the skins, if desired. Pour into sterilized canning jars, filling until about 1/4 inch from the top. Place the lids on the jars and process in a hot water bath for approximately 10 minutes. Remove from the water and place on folded tea towels to cool.

You can find additional information about the hot water bath canning process in this post.

Posted in Alternatively Sweetened, Food, Gluten Free, Jams, Spreads, and Butters | 3 Comments »

3 Responses

  1. Alexandra Joy says:

    Yum! Look forward to trying this recipe. I recently made jam and it was a blast.

  2. june toroda says:

    why do you call this ‘butter’ and not jam or jelly. Which is what it is.

  3. Kristen says:

    june – A “butter” (not the dairy product) is more concentrated and cooked down to a consistency that’s a little different than jam or jelly. The color is much deeper than peach jam, too, just like apple butter is usually a deep brown vs. pale yellow applesauce.

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