Peach Spread

This peach spread relies entirely on the natural sweetness of ripe fruit, with zero added sugar and no pectin. Just two pounds of peaches, water, allspice berries, and patience. The result is a pure fruit butter with concentrated peach flavor.

The clever technique here is simmering the peach peelings and pits first. They contain natural pectin and flavor compounds that would otherwise go in the compost. That 25-minute reduction creates a fragrant, lightly thickened liquid that becomes the cooking base for the fruit.

Stirring in ascorbic acid (vitamin C) keeps the cut peaches from browning while you prep. It’s purely cosmetic, but nobody wants a dingy brown spread when it could be golden.

The long cook down over medium heat concentrates everything. Mash as you go if you like a chunky texture, or puree at the end for something silky smooth.

Kitchen Tips

• Use the ripest peaches you can find; underripe fruit won’t have enough natural sugar to carry the spread
• Blanch peaches in boiling water for 30 seconds, then ice water, and the skins slip right off
• Keep the heat at medium during the 35-minute cook; too high and the bottom scorches
• Follow safe canning procedures exactly: sterilized jars, proper headspace, full 10-minute water bath

Variations

• Add a cinnamon stick alongside the allspice for a warm, spiced version
• Stir in a tablespoon of vanilla extract after removing from heat
• Mix peaches with nectarines for a slightly tangier spread