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Small-Batch Bourbon Peach Butter: Best Homemade Canning Recipe

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This small-batch bourbon peach butter is a rich, flavorful spread made with ripe peaches, bourbon, and vanilla. It’s perfect for gifting or enjoying on toast, biscuits, or with cheese, and it captures the essence of summer in a jar.

Ingredients

Scale
  • 3 pounds ripe peaches (about 6–8 medium peaches, peeled and chopped)
  • 1 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1/4 cup bourbon
  • 1 vanilla bean or 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the peaches: Bring a large pot of water to a boil. Score a small X on the bottom of each peach. Drop them into the boiling water for 30-60 seconds, then transfer to a bowl of ice water. Peel, halve, remove pits, and chop into rough 1-inch pieces (about 5-6 cups).
  2. Macerate the peaches: In a large pot, combine chopped peaches and sugar. Stir to coat. Let sit for 15-20 minutes to draw out juices.
  3. Start cooking: Place pot over medium heat. Add lemon juice, bourbon, and scraped vanilla bean (if using). Stir. Bring to a gentle simmer, then reduce heat to low.
  4. Cook low and slow: Let cook for 45-60 minutes, stirring occasionally. After about 30 minutes, use an immersion blender to puree until smooth (or mash with a potato masher for chunkier texture). If using vanilla extract, add it now.
  5. Test for doneness: Spoon a small amount onto a chilled plate. Tilt the plate. If the butter stays in place and doesn’t run, it’s ready. If still watery, cook another 10-15 minutes and test again.
  6. Prepare the jars: While butter cooks, sterilize jars, lids, and bands. Simmer lids in hot water for 5 minutes. Keep jars hot.
  7. Fill the jars: Ladle hot peach butter into hot jars, leaving 1/4 inch headspace. Wipe rims clean. Center lids and screw on bands until fingertip-tight.
  8. Process in a water bath: Place jars in canner, cover with at least 1 inch of water. Bring to a full rolling boil and process for 10 minutes (adjust for altitude). Turn off heat and let jars sit in water for 5 minutes before removing.
  9. Cool and check seals: Remove jars and place on a towel-lined counter. Cool undisturbed for 12-24 hours. Press center of each lid—if it doesn’t pop back, it’s sealed. Label and store in a cool, dark place for up to a year.

Notes

Don’t rush the maceration step—it creates a silky texture. Stir every 10 minutes to prevent scorching. Use a splatter screen to avoid burns. Trust the chilled plate test over the clock. Label jars with date and batch notes. Flavor deepens after a week or two in the jar.

Nutrition

Keywords: peach butter, bourbon peach butter, small batch canning, homemade peach butter, peach preserves, fall canning, gift idea

Find it online: https://bakebelle.com/small-batch-bourbon-peach-butter-best-homemade-canning-recipe/