Raspberry Peach Butter

Capture the essence of summer with this luscious Raspberry Peach Butter, a delightfully fruity spread that combines the sweet, sun-ripened flavors of fresh peaches and vibrant raspberries. Perfectly balanced with a hint of lemon juice and a touch of vanilla, this preserve is slow-cooked to a silky, buttery consistency that elevates everything from morning toast to gourmet desserts. With only a handful of simple ingredients and an hour of simmering, this small-batch recipe yields a spread bursting with natural sweetness and irresistible tang. Store it in jars for up to three weeks, or freeze for a taste of summer all year long. Whether dolloped onto pancakes, spread on biscuits, or swirled into yogurt, Raspberry Peach Butter is a versatile treat that's as beautiful as it is delicious.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 16

Ingredients

• 4 cups (peeled, pitted, and diced) Fresh peaches
• 2 cups Fresh raspberries
• 1 cup Granulated sugar
• 2 tablespoons Lemon juice
• 1 teaspoon Vanilla extract

Directions

Step 1

Step 1: Prepare the peaches by peeling, pitting, and dicing them into small chunks. Measure 4 cups of diced peaches.

Step 2

Step 2: In a large, heavy-bottomed saucepan, combine the diced peaches and raspberries.

Step 3

Step 3: Add the granulated sugar and lemon juice to the pan. Stir to combine and let the mixture sit for 10 minutes to allow the fruit to release its juices.

Step 4

Step 4: Place the saucepan over medium heat. Cook the mixture, stirring frequently, until the fruit begins to break down and soften, about 15–20 minutes.

Step 5

Step 5: Use an immersion blender to puree the fruit mixture until smooth. Alternatively, carefully transfer the mixture to a countertop blender, blend until smooth, and return it to the saucepan.

Step 6

Step 6: Reduce the heat to low and cook the fruit puree, stirring often to prevent sticking, until it thickens to a spreadable, buttery consistency. This will take about 60–75 minutes. The mixture should mound up on a spoon without running off easily.

Step 7

Step 7: Once thickened, stir in the vanilla extract. Taste the butter and adjust sweetness or acidity if needed by adding more sugar or a splash of lemon juice.

Step 8

Step 8: Remove the saucepan from heat and let the raspberry peach butter cool slightly.

Step 9

Step 9: Transfer the butter into sterilized jars for storage. Seal tightly and refrigerate for up to 3 weeks or freeze for longer storage.

Step 10

Step 10: Serve your Raspberry Peach Butter on toast, pancakes, biscuits, or as a versatile topping for desserts.

Nutrition Facts

Serving size	1432.6 grams (1432.6g)

Amount per serving	% Daily Value*
Calories	1280

Total Fat 4.50g	6%
Saturated Fat 0.00g	0%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 3mg	0%
Total Carbohydrate 327.20g	119%
Dietary Fiber 30.40g	109%
Total Sugars 292.10g
Protein 11.70g	23%

Vitamin D 0IU	0%
Calcium 122mg	9%
Iron 4mg	23%
Potassium 2221mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2.9%

Protein: 3.4%

Carbs: 93.7%