Microwave Peach Butter Recipe

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Microwave Peach Butter Recipe

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I often make this quick and easy recipe— it can even be made ahead of time and frozen. For gift-giving, I decorate the jar lids with Christmas fabric, lace and ribbons.
MAKES:
64 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
64 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 cans (15-1/4 ounces each) peach halves or sliced peaches, drained
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 4-1/2 cups sugar

Directions

Place peaches in a food processor or blender; process until smooth. In a large microwave-safe bowl, combine the peaches, pectin, cinnamon and allspice. Cover with waxed paper and microwave on high for 4-5 minutes or until mixture just begins to bubble, stirring every minute.
Stir in sugar; microwave on high for 5-6 minutes or until mixture comes to a rolling boil, stirring after 3 minutes. Microwave on high for 30 seconds. Pour hot into hot jars or freezer containers, leaving 1/2-in. headspace. Cool slightly.
Cover with tight-fitting lids. Refrigerate or freeze. May be refrigerated for 3 weeks or frozen up to 3 months. Yield: 8 half-pints.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Peach Butter in Country Woman Christmas 1996, p39

  • 4 cans (15-1/4 ounces each) peach halves or sliced peaches, drained
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 4-1/2 cups sugar
  1. Place peaches in a food processor or blender; process until smooth. In a large microwave-safe bowl, combine the peaches, pectin, cinnamon and allspice. Cover with waxed paper and microwave on high for 4-5 minutes or until mixture just begins to bubble, stirring every minute.
  2. Stir in sugar; microwave on high for 5-6 minutes or until mixture comes to a rolling boil, stirring after 3 minutes. Microwave on high for 30 seconds. Pour hot into hot jars or freezer containers, leaving 1/2-in. headspace. Cool slightly.
  3. Cover with tight-fitting lids. Refrigerate or freeze. May be refrigerated for 3 weeks or frozen up to 3 months. Yield: 8 half-pints.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Peach Butter in Country Woman Christmas 1996, p39

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