fresh ginger peach butter. homemade preserved.

More peaches please! I am so inspired by summer fruits, and here is yet another peach rendition that incorporates fresh ginger for a surprising zing! Making peach butter is very simple, and only takes time for the fruity puree to thicken into a magical, spreadable, incomprehensible treat. Spread it on toast with chevre or topped on morning yogurt.

For the peaches, choose ripe fruit that is soft but not squishy, and a little firm. 'Freestone' varieties are easier to pit, since they do not cling to the flesh of the fruit like 'clingstone' varieties do, though you can use either. You can peel the peaches if you like, though I am an avid peel activist and almost always leave it on. Once the peaches cook down and you blend it into a puree, the skins almost disappear. Peel at your own discretion. You can cook the peach butter down as long as you like to get a thicker consistency. The longer you cook, the thicker the butter.

I found the recipe for a spiced peach butter from Put 'Em Up and switched the spices to fresh ginger for a clean, bright flavor. The recipe has you blanch the peaches in boiling water for 30 seconds and then submerge them in an ice bath in order to remove the skins. I find this step useless for my own needs, however, feel free to add this step if you like. I shun most things that remove the nutritious, fibrous skin on fruits and veggies, and find that the slightly coarser end product is just as edible as the skinless one.

Enjoy either version, and feel free to mix up the spices!  

Fresh Ginger Peach Butter

makes about 6 cups

Ingredients

2 cups water
1/4 cup lemon juice (bottled works fine)
8 pounds ripe peaches
2 cups sugar
a pinch of salt
One 2-inch piece of fresh ginger, grated finely

Method

Combine water and lemon juice in a large nonreactive pot. In another bowl, slice peaches and remove pits. Add the peaches to the lemon water mixture and give it a mash.

Bring the peach mixture up ti a boil, and then reduce the heat to a simmer. Simmer until the peaches are soft, about 10 minutes. Cool slightly and then puree with a stick blender or run through a food mill.

Return the puree to the pot and add the salt, fresh ginger and sugar. Simmer over medium-low heat until thickened, at least 45 minutes. The butter is ready when a dollop on a plate does not weep juice around its perimeter. 

To refrigerate, ladle into jars, cool, cap, and refrigerate for up to 3 weeks. 


To can:

*Make sure you know all the safety stuff about canning properly before trying this. 

Use the boiling water method. Ladle into clean, hot half-pint canning jars, leaving 1/4 in of headspace. Release trapped air. Wipe the rims clean. Center lids on jars and screw on jar bands. Process for 10 minutes. Turn off heat, remove canner lid, and let sit for 5 minutes. Remove jars and set aside for 24 hours. Check seals, label, and store in a cool, dark place for up to a year.