Recipes > Sauces & Spreads > Butters > Peach Butter

Peach Butter

Peaches are especially satisfactory when made into butter. This fruit does not require such long cooking as apples, as will be seen in the accompanying recipe.


  • 4 quarts peaches
  • 1 cup hot water
  • 1 pound sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves


Wash the peaches, rub them to remove the fuzz, cut them in half, and take out the seeds. Measure the peaches and put them with the water into the preserving kettle, bring them to a boil, and cook until they are thoroughly softened. Then press them through a sieve or a colander, return the pulp to the preserving kettle, and add the sugar and the spices. Cook slowly for 1 or 2 hours, or until it has become a rich dark, clear color. Pour the butter into hot sterilized glasses or crocks, cool, and seal.


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Woman's Institute Library of Cookery, Volume 5.

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