Peach Pumpkin Butter

Last week, finding myself with more peaches than we could possibly eat (because they’re all ripe at once and only stay that way for like five minutes), I decided to make some peach butter. Then I thought, but how could I change it up a bit?  Then, as I contemplated the brisk fall breeze and lowering clouds, I realized the perfect addition was pumpkin! It is fall, after all, and it’s always good to get a little pumpkin in your diet.

This could not be simpler, y’all.  Well, I suppose you could go buy a jar, but you might not find this combination, and even if you did, you wouldn’t have the satisfaction of impressing your offspring with your jelly-making skills. Mine were at school all day, so they have no idea how easy making this butter truly was. Did I mention I used my slow cooker? See…could. not. be. simpler.Peach-Butter

Peach Pumpkin Butter

  • 8 cups peeled and sliced ripe peaches (about 8 medium peaches)
  • 1 can (15 oz) pumpkin (not pumpkin pie filling)
  • 1 Tbsp pumpkin pie spice
  • 1 to 1-1/2 cups sugar, depending on how sweet you want it…I like a little tanginess

1. Puree the peaches in a blender or food processor. I put mine right into the slow cooker and used my immersion blender. When they’re smooth, add the remaining ingredients.

2. Cook on high for about 6 hours, until it’s as thick as you’d like. Remember it will be a bit thicker when it cools.  I put a spoonful in a small bowl and let it cool to test it. If it seems to be too watery while cooking, place a clean dishtowel over the open top of the slow cooker, then replace the lid to hold the towel taut. The steam will condense on the towel and you can remove it, so no more water is added to your butter. I did this for about the last hour of cooking.

3. Spoon into sterilized jars and screw on lids. I turn mine upside down to cool and seal, because that’s how my mama taught me, but I’m not sure that is essential. If they don’t seal, or if you don’t want to bother with the whole canning thing, just store it in the refrigerator and use it up in a couple of weeks.

Yield: 6 half-pint jars (and enough to try it out yourself on some toast!)

This butter is delicious on scones, biscuits, all the usual suspects. BUT it’s also good to spread on pork chops before baking them…there’s a tasty tip you wouldn’t get from a jar of store-bought peach butter, now would you? Also, not to preach to you, but I used organic ingredients, so I don’t even feel guilty feeding this to the hooligans!

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8 thoughts on “Peach Pumpkin Butter

    • Frank even liked it…and he doesn’t like pumpkin in anything but pie, usually. In fact, he was a little offended I didn’t write in the post how much he enjoyed it! Silly boy.

  1. Gotta tell ya–Mr. Wonderful thought this was wonderful! Peach/pumpkin, who’d a thunk? And we’re still smiling about Princess Thundercloud making deliveries with her little umbrella in hand. So stinking cute!

    • She was making her brothers crazy, talking and generally bothering them…I had to get her out of the house! And she loves any excuse to use an umbrella! Thank you for the veggies…I’m making Unstuffed Peppers this week with them…and maybe some Bacon-Wrapepd Pineapple Cream Cheese Jalapeno Poppers, too (is it any wonder I can’t lose weight???).

  2. Hi Megan: I am definitely making this – and am thinking about it for December holiday gifts for my neighbors since we always exchange food items. Did you process the jars in a water bath or just sterilize them before filling? Thanks, Susan (BTW, love your blog!)

    • Thanks so much, Susan! I just sterilized my jars in boiling water, no hot water bath. The peach pumpkin butter was boiling when I spooned it into the jars, and all of them sealed with no problem. Enjoy!

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