Raspberry Peach Butter: A Symphony of Summer

There’s a certain magic that happens when the peak of summer fruit ripens simultaneously. For me, it’s the moment when the fuzzy blush of peaches meets the vibrant, jewel-toned burst of raspberries. I remember a particular summer afternoon, the air thick with the scent of ripening fruit from my grandmother’s garden. She’d pull out her old enamel pot, a pot that had seen countless batches of preserves, and we’d embark on the sweet, slightly tart journey of making fruit butter. This Raspberry Peach Butter is more than just a spread; it’s a concentrated essence of those sun-drenched days, a portable piece of summer sunshine to be savored long after the season has passed.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Servings: 6 (This is an estimate based on typical consumption as a spread)
• Yield: 6 cups
• Dietary Type: Vegetarian

Ingredients

Gathering the best of the season is key to unlocking the full potential of this delightful fruit butter. You’ll need:

• 2 ½ lbs peaches, peeled, pitted, and chopped
• 1 lb raspberries, washed
• 1 ¾ cups white sugar
• 1 ½ tablespoons fresh lemon juice
• ½ teaspoon almond extract

Equipment Needed

While the process is straightforward, a few key tools will make your fruit butter-making experience smooth sailing:

• Blender or food processor
• Medium stainless steel or enamel pot (avoid reactive metals like aluminum which can affect the color and flavor)
• Whisk or wooden spoon for stirring
• Frozen plates for testing doneness
• ½ pint canning jars (2) and 1 small canning jar (for the yield specified)
• Boiling water bath canner (if preserving)
• Jar lifter and funnel (if canning)

Instructions

Crafting this Raspberry Peach Butter is a labor of love that rewards patience with an intensely flavored, velvety smooth spread. Here’s how to achieve that perfect consistency:

1. Begin by preparing your fruit. Place the peeled, pitted, and chopped peaches and the washed raspberries into your blender or food processor. Pulse the fruit until it reaches a smooth-ish consistency. Don’t worry about making it perfectly silky smooth; a little texture adds character.

2. Transfer the pureed fruit mixture into your medium stainless steel or enamel pot. Add the white sugar, fresh lemon juice, and almond extract to the pot. Stir everything together until well combined.

3. Place the pot over medium heat and bring the mixture to a boil, stirring frequently to ensure the sugar dissolves and the fruit begins to cook evenly.

4. As the mixture starts to thicken, it’s crucial to be prepared to stir constantly. This stage is where the magic happens, but also where the risk of scorching is highest. Keep your whisk or wooden spoon moving, scraping the bottom and sides of the pot to prevent the butter from sticking and burning.

5. Continue to simmer and stir for approximately 1 ½ hours. The butter will gradually reduce in volume and thicken considerably. You’re looking for a consistency that coats the back of your spoon heavily.

6. To test if the butter is ready, place a few small plates in the freezer before you start cooking or early in the simmering process. When you suspect the butter is done, spoon a small amount onto one of the frozen plates. Allow it to cool for a minute or two. If you tilt the plate and no watery ring appears around the edge, your Raspberry Peach Butter is perfectly set.

7. If you plan to preserve your fruit butter, ensure your two ½ pint jars and one small jar are sterilized. Carefully fill the jars with the hot butter, leaving a ¼ inch headspace (the space between the top of the butter and the rim of the jar). Wipe the rims clean with a damp cloth to ensure a good seal.

8. Process the filled jars in a boiling water bath for 15 minutes at altitudes up to 1000 feet. If you are at a higher altitude, you will need to adjust processing time accordingly. For altitudes between 1001-3000 feet, process for 20 minutes; 3001-6000 feet, process for 25 minutes; and above 6000 feet, process for 30 minutes.

Expert Tips & Tricks

• Fruit Quality is Paramount: For the best flavor, use ripe, in-season peaches and raspberries. Overripe fruit can be overly soft and lack structure, while underripe fruit may result in a more tart flavor and require more sugar.
• Don’t Rush the Simmer: Patience is key here. The long, slow simmer allows the flavors to meld and the water content to evaporate, concentrating the fruit’s natural sugars and pectin. Rushing this process can lead to a watery butter that won’t set properly.
• Stirring is Your Best Friend: I cannot stress this enough. Constant stirring, especially in the latter stages of cooking, is the single most important technique to prevent scorching. A thick-bottomed pot will also help distribute heat more evenly.
• Adjust Sugar to Taste: While the recipe provides a standard sugar amount for preservation and flavor, you can adjust it slightly based on the sweetness of your fruit and your personal preference. However, be mindful that sugar also acts as a preservative, so reducing it significantly might impact shelf life if not properly canned.
• The Almond Extract Whisper: The almond extract is a subtle but powerful addition. It doesn’t make the butter taste overtly of almonds but rather enhances the natural sweetness and complexity of the peaches and raspberries, adding a warm, nutty undertone.

Serving & Storage Suggestions

This Raspberry Peach Butter is a versatile delight. Slather it generously on toasted English muffins, scones, or buttermilk biscuits for a classic breakfast. It’s also magnificent swirled into yogurt, dolloped onto pancakes or waffles, or used as a filling for crepes. For a savory contrast, try it with pork chops or roasted chicken.

For Unprocessed Butter: Store in airtight containers in the refrigerator for up to 2 weeks.

For Processed (Canned) Butter: Properly processed and sealed jars of Raspberry Peach Butter can be stored in a cool, dark pantry for up to 1 year. Always check seals before opening. Once opened, refrigerate and consume within 2-3 weeks.

Nutritional Information

This is an estimation and will vary based on the exact ripeness and variety of fruit used.

Nutrient	Amount per Serving (approx. 2 tbsp)	% Daily Value
Calories	86 kcal	4%
Total Fat	0.2 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	0.2 mg	0%
Total Carbohydrate	22.3 g	8%
Dietary Fiber	2 g	7%
Sugars	19.9 g	40%
Protein	0.7 g	1%

Note: Daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

While this recipe sings with the combination of raspberries and peaches, feel free to explore its potential:

• Berry Blend: Swap out some of the raspberries for blackberries or blueberries for a different depth of flavor.
• Stone Fruit Medley: Combine peaches with apricots or nectarines for a delightful twist on a classic.
• Spiced Notes: Introduce a warming spice like a pinch of cinnamon or nutmeg during the simmering process for a more complex profile.
• Herbaceous Hint: A small sprig of fresh thyme or rosemary simmered in the pot (and removed before canning) can add an unexpected and sophisticated herbal note.

FAQs

Q: Why should I use a stainless steel or enamel pot?
A: These materials are non-reactive and won’t leach metallic flavors into your fruit butter, preserving its pure fruit taste and vibrant color.

Q: How do I know if my jars have sealed properly after processing?
A: After the jars have cooled completely, press the center of the lid. If it doesn’t flex or “pop,” the seal is good. Any jars that haven’t sealed should be refrigerated and consumed within a few weeks.

Q: Can I make this without canning?
A: Yes, if you plan to consume the fruit butter within a couple of weeks, you can simply store it in airtight containers in the refrigerator.

Q: What happens if my fruit butter seems too thin after cooking?
A: You can continue to simmer it uncovered, stirring constantly, until it reaches the desired thickness. Ensure you perform the frozen plate test regularly.

Q: Is the almond extract essential?
A: While not strictly essential, the almond extract significantly elevates the flavor by enhancing the fruit’s natural sweetness and adding a subtle, warm complexity.

Final Thoughts

This Raspberry Peach Butter is a testament to the simple, profound pleasures of homemade preserves. It’s a taste of sunshine captured, a reminder of summer’s bounty that can be enjoyed throughout the year. I encourage you to gather your freshest fruits, put on your favorite music, and spend an afternoon creating this delicious spread. The aroma filling your kitchen alone is worth the effort. Share it with loved ones, spread it on your favorite toast, and savor the sweet reward of your culinary endeavor. Perhaps a crisp, dry rosé would be the perfect companion to a warm scone topped with this vibrant butter.