A few weeks ago I got an email from canning website SweetPreservation.com asking me if I’d like to join their Canbassadorship program to help promote canning and food preservation. Of course, I said yes! I love canning, and try to do whatever I can to encourage other people to try it. For anyone new to canning, feel free to email me questions about the process and safety of it. It’s incredibly easy, and you get to have incredibly fresh fruit flavors in the middle of winter. Go to your local farmer’s market this weekend and try it! Anyway, on Monday, a box of fabulous peaches showed up on my front door. While I wanted to just eat them all (they were delicious and perfectly ripe), I’d promised to actually DO something with them… and I’d just seen a recipe for Maple Bourbon Peach Butter over at PreservingNow.com, which begged to be tried. This peach butter is amazing on toast, or as a sauce over vanilla ice cream. The maple and bourbon work great with the peach, and that recipe is fantastic. But I also put my own spin on it, and tried RUM. And added spices. This is the result, which is creamy, and delicious, and perfectly spiced, with just a hint of booze to start your morning off right!
The beauty of this recipe is that you don’t even have to peel the peaches, just wash them, slice them in quarters, and discard the pit. Then add in the sugar, vinegar, rum, maple syrup, and molasses.
Cover and bring to a boil over medium heat. Reduce heat and simmer until peaches are soft, about 30 minutes.
Use an immersion blender (or transfer in batches to a blender, being careful to leave the hole in the top of the blender lid open for steam to escape, so you don’t cover yourself and your room in boiling peach puree) and blend until a smooth puree.
Return to pot (if you used an external blender rather than an immersion), and take a square of cheesecloth or spice sachet. Break up a stick of cinnamon and place it, some cloves, and some allspice berries in it. Tie it well and drop it in your stockpot.
Return the peach butter to a simmer over medium heat, reduce heat to low, and simmer an hour and a half to two hours, until volume is reduced and a spoonful on a saucer holds it’s shape and doesn’t run.
Ladle into clean, prepared jars, leaving 1/2 inch headspace. Check for air bubbles, wipe rims, and screw on sterilized lids and rings finger-tight. Process in a boiling water bath canner (starting the timer only after water returns to a boil) for 10 minutes.
Rum Spiced Peach Butter
- 6 lbs peaches
- 1 cup Captain Morgan spiced rum
- 1/2 cup sugar
- 1/2 cup balsamic vinegar
- 1/4 cup maple syrup
- 1/4 cup molasses
- 1 cinnamon stick broken into pieces
- 4 allspice berries
- 4 cloves
- 1 tablespoon vanilla extract
Prepare water bath canner and canning jars.
Wash peaches and slice them into quarters, discarding pit.
Add peaches, rum, sugar, vinegar, maple syrup, and molasses to a large stockpot. Cover and bring to a simmer over medium heat. Reduce heat and simmer until peaches have softened, about 30 minutes.
Using an immersion blender or traditional stand blender, puree peaches and liquid until skins disappear and texture is smooth.
Return liquid to stockpot and bring back to a simmer over medium heat. Add in a spice bag or create a cheesecloth pouch with cinnamon, cloves, and allspice. Reduce heat and simmer until peach butter holds it's shape on a saucer and doesn't run, an hour and a half to two hours.
Turn off heat, add vanilla extract, stir well, and ladle into prepared jars, leaving 1/2 inch headspace.
Process in a boiling water canner for 10 minutes.