Curb Market Crawl, Techniques, Test Kitchen

Curb Market Crawl – Early Peaches

Peach Butter Bingo
Yeah, I know it… I’m not right.

The super early crop of peaches here in Georgia has got me in a spin. The unusually early warm temperatures has produced a bumper (and I mean B U M P E R) crop of peaches a whole month before we would normally see them. So I’ve been reeling on what to do with them… and not doing very much.

Which means, of the ahem, bushel of peaches I bought, some have began to look rather unsightly and blemished. And that’s the problem with buying a whole heap of peaches without a plan.
when I stopped in to R and A Orchards, Jessica at the orchard suggested I make peach butter with the peels.
“They’ll taste just like dried peach pie.”
She knows me well… I love me some dried peaches.
And, while that might take care of some of the problem…I was still left with a whole lotta bruising, not-quite-ripe and over-ripeness going on.
So I did the next best thing
… I punted.

I came across a slow cooked peach butter recipe in an old 1920’s cookbook, And, with a couple of trials, a couple of adjustments, and scrapping about 1/2 of the sugar recommended – I came up with a beauty… If I do say so myself!

So what’s with Peach Butter Bingo?
That’s back to the “I’m not right” thing.
I say peach.. my brain hears “beach”.
It’s a lot of recipes.. kinda like a party…
Being a child in the 60’s, I’m stuck on those old schlocky movies…

So, there you are…

I kind of have a lot of peach butter now. So over the next week, there’s going to be a couple of peach butter based recipes coming your way:
Peach Butter Roll
Bourbon Peach Butter BBQ Sauce
A Pie – of some sort
and I’m playing with some of that salmon from Copper River for a South X Northwest kind of thing.
But first, you’re going to need some peach butter to do it with…

Slow Cooked
(and I mean S L O W)
Peach Butter
This is undoubtedly the longest I have ever cooked any jam or preserve.
Makes 2 Pints
7 Cups of Diced Peaches (varying ripeness)
1 2/3 Cups Sugar + 1/2 Cup Sugar
1 Tablespoon Cinnamon (I use Vietnam Fancy)
1 Teaspoon Allspice
1/2 Teaspoon Mace
3 Whole Cloves
2 Tablespoons Lemon Juice
1/4 Teaspoon Salt
1 Slow Cooker
1 Immersion Blender
Assorted Storage Units

  • Pit and dice peaches (including all bruises and blemishes) for 7 cups of diced
  • Set your slow cooker on high
  • Add the peaches, the first measure of sugar, and all spices into the pot
  • Cover and cook on high for 6 hours
  • Remove the lid, stir, and reduce to the low setting
  • Taste the work in progress, and add up to all of the remaining sugar.
  • Cook on low for 8 hours, or until the jam reduces by 1/3. (Peaches are uber high in liquids, and we have to remove most of that.)
  • Turn off the cooker and fish out the cloves
  • With the blender, puree the cooked peaches until smooth and creamy
  • Jar up and Process (if you can), or jar up and refrigerate (or freeze) The amount of sugar in the butter should keep them fairly well in the fridge for a month or so.


  1. I'm going to have to pace myself with the slathering on toast… there may not be enough to do everything with 🙂

  2. I am really a peach addict, so this recipe is right up my alley. My niece is the jam/jelly queen in the family, but I will be sure to take this recipe to her and coerce her into making me a few jars. Another was to take full advantage of peach season-yum!

  3. Renee, it came out just the right sweetness.. not that cloyingly sweet mess you normally find at the markets.

  4. Now I am ready for the peaches to arrive at the local farmers market so I can make this peach butter. Yum!

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