Peach Ginger Butter
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This peach ginger butter is the perfect recipe to use up fresh peaches! Learn how to capture the summer flavor of peaches to enjoy all year round.
This recipe from the makers of Ball® home canning products features a delicious ingredient: crystallized ginger! The ginger adds a little zing to offset the sweetness of the ripe peaches for a wonderful flavor combination.
You will love this peach ginger butter slathered on top of toast, mixed with creamy yogurt, or blended with butter to make delicious compound butter. What a yummy addition to a brunch gathering! Ready? Let’s get canning!
This post is sponsored by the makers of Ball® home canning products.*
Why We Love This Recipe
There is nothing better than slathering a generous dollop of homemade peach ginger butter on top of a warm slice of toast or pancakes.
The crystallized ginger adds a hint of spice paired with the sweetness of the ripe peaches making a perfectly balanced bite.
Bakers, add this peach ginger butter as a filling between cake layers or in a pie. You could also mix some into your buttercream to really add a pop of summer flavor to your favorite vanilla cake.
For the savory fan, layer in some peach ginger butter with fresh mozzarella, turkey, and arugula for a delicious sandwich.
Table of contents
Peach Ginger Butter Ingredients
- Peaches: Fresh peaches are best for this recipe!
- Crystallized Ginger: The perfect blend of sweet and spicy to bring a bit of zing to the recipe. This elevates the overall flavor profile.
- Lemons: Zest and juice! The juice provides necessary acid for canning safety while the zest is for flavor. Be sure to use bottled lemon juice for its reliable pH levels.
- Sugar: Sugar of course provides sweetness and stabilizes the recipe to make it safe for canning. Canning tip: Do not alter the amount of sugar in this recipe. Check out our low sugar peach jam recipe for a lower sugar alternative.
Step by Step Instructions for Peach Ginger Butter
Be sure to scroll down to the bottom of the page for the full printable recipe!
- Prep all of your tools: You’ll need 6 half-pint jars, unused lids, rings, a large pot, a large water bath pot, jar tongs, and a headspace measuring tool. Prepare the boiling water canner and heat jars in simmering water until ready to use, but do not boil. Wash the lids in warm soapy water and set aside the bands.
- Prep your produce: Wash and skin the peaches then coarsely chop. Wash and zest a lemon and add the zest into a large pot with the chopped peaches. You’ll need 10 cups of peaches and 2 teaspoons of zest. Finely chop the crystallized ginger as well.
- Cook the peach mixture: Add ½ cup of water and ½ cup of crystallized ginger to the peaches and lemon zest. Then add 2 tablespoons of bottled lemon juice and stir. Place the pot on the stovetop and bring to a boil over medium-high heat, stirring often. Reduce heat and simmer, uncovered, for 15 minutes or until the peaches are tender, stirring occasionally. Remove from the heat and let cool slightly.
- Puree the peach ginger butter: Pulse the peach mixture in batches in a food processor until smooth. Pour each batch into a large bowl and repeat.
- Add the sugar: Return the peach puree to the large pot and stir in the sugar. Bring to a boil over medium heat, stirring until the sugar dissolves. Cook for 25-30 minutes, constantly stirring, until the mixture thickens and holds its shape on a spoon.
- Preserve the peach ginger butter: Ladle the hot butter into a hot jar, leaving ¼ inch of headspace. Remove any air bubbles and wipe the jar rim. Center the lid on the jar and screw on the band until fingertip-tight. Place the jar in the boiling water canner and repeat until all of the jars are filled. Make sure there is 1 inch of water above the jars. Cover the pot.
- Process the jars: Boil the jars for 10 minutes, adjusting for altitude. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Important Tip: Do not use this process to can white flesh peaches. Some varieties of the white-flesh peaches are higher in pH (i.e. lower in acid) making them a low acid food for canning purposes. At this time there are no low acid or acidification procedures for white-flesh peaches.
Tips for Success & FAQs
Peach butter is fruit butter made by cooking fresh peaches on the stovetop (or slow cooker) until they reach a thick, spreadable consistency. Jam is higher in sugar and sweeter than peach butter and uses pectin.
Cook the pureed peach butter mixture longer on the stovetop until it reaches the desired thickness, the more time on the heat the thicker it will get. Typically, it takes about 25-30 minutes, keep it on the heat longer if it’s not holding its shape on a spoon. Make sure to stir constantly to avoid scorching.
This is a personal choice, you can leave the skins on but make sure that your blender is powerful enough to puree the skins completely. If your blender or food processor can’t puree the skins completely then skinning the peaches will be the better choice to avoid lumps.
More Recipes for you to Try
More dessert options include:
- Rustic Fruit Tart, I would add some fresh peaches on top!
- Slather some peach butter on top of these orange shortbread cookies for a crunchy treat.
- Create your own peach ginger ice cream to pair with a peach crisp. Simply swap the peach ginger butter with the pumpkin puree in this ice cream recipe.
If you are trying to use up more fresh summer produce like strawberries you can make this bright strawberry kiwi jam! Perhaps you now want to try another fruit butter, this apple butter is always a crowd pleaser.
- 10 cups coarsely chopped fresh peaches (about 12 medium)
- ½ cup water
- ½ cup finely chopped crystallized ginger
- 2 teaspoons lemon zest
- 2 tablespoons bottled lemon juice
- 3 cups sugar
- Combine the first 5 ingredients in a 6 quart stainless steel or enameled Dutch oven. Bring to a boil over medium-high heat, stirring often. Reduce heat, and simmer, uncovered, for 15 minutes or until peaches are tender, stirring occasionally. Remove from heat and let cool slightly.
- Pulse peach mixture, in batches, in a food processor until almost smooth. Pour each batch into a large bowl.
- Return peach puree to Dutch oven; stir in sugar. Bring to a boil over medium heat, stirring until sugar dissolves. Cook, constantly stirring, for 25 to 30 minutes or until the mixture thickens and holds its shape on a spoon.
- Ladle the hot peach mixture into a hot jar, leaving ¼ inch headspace. Remove any air bubbles that form. Wipe jar rim. Center the lid on the jar. Screw on the band until fingertip tight. Place the jar in the boiling water canner. Repeat until all of the jars are filled.
- Process the jars for 10 minutes, adjusting for altitude. Turn off the heat; remove the pot lid, and let the jars stand for 5 minutes. Remove the jars and cool.
Do not use this process to can white-flesh peaches. Some varieties of white-flesh peaches are higher in pH (i.e. lower in acid) making them a low acid food for canning purposes. At this time there are no low-acid or acidification procedures for white-flesh peaches.
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