This Peach Rum Butter is made with a dark rum for a rich, irresistible flavor. This is not your typical peach butter!
This amazing peach rum butter is cooked down and thickened by baking it in the oven. You’ll be blown away by the flavor.
To Make Peach Rum Butter You will need:
- peaches
- molasses
- cinnamon sticks
- vanilla bean
- brown sugar
- lemon juice
- nutmeg
- canning jars (pint, half pint or 4 ounce)
- hot water bath canner (or steam canner)
- canning tools
- large pot
- white vinegar
- damp cloth
- potato masher
- baking pan(s)
- food processor
You can Watch me make Peach Rum Butter in the video below:
How to Make Peach Rum Butter
To begin, preheat your oven to 350°F.
Combine crushed peaches, cinnamon sticks, vanilla bean, molasses, and nutmeg in a large, non-reactive pot.
Cook over medium heat, stirring often until the peaches are soft. This will take about 20 minutes or so.
Stir in brown sugar, lemon juice, and 1/3 cup of dark rum.
Bring it to a boil and cook until the sugar is completely dissolved.
Remove the vanilla bean and cinnamon sticks.
Use a blender or food processor to carefully purée the peach mixture.
Spread the peach mixture into a large shallow baking dish. I use two to make this go faster.
Bake the butter for 30 minutes and then give it a stir.
Continue to bake until the butter has thickened to a nice, thick consistency. Stir often so this doesn’t stick. This will take about another hour or so.
If you divided the peach butter into 2 pans, combine them into one and add the remaining 1/3 c of dark rum. Stir well.
Ladle the hot peach rum butter into hot jars (pint, half pint, or 4 ounce) leaving 1/4 inch of head space.
Click Here for More Peach Recipes
Remove air bubbles with a bubble wand and adjust the level of butter to maintain the headspace.
Wipe the rim of the jar with a damp cloth that is dipped in white vinegar to remove any residue.
Close the jar with a lid and ring and place it into your canner.
Repeat with all of the peach rum butter.
Process your jars for 10 minutes.
When canning in a hot water bath canner (or steam canner) always make note of the processing time. If the recipe only has one time shown, that is generally for 1-1,000 feet of elevation. Visit this article to learn how to make adjustments to the recipe for YOUR elevation: How to Adjust Canning Recipes for Elevation
After the jars are processed, transfer them to a lined surface in a draft-free location.
Allow the jars to cool for 12-24 hours.
Remove the rings, test the seals, label, and store in your pantry.
Enjoy!
You May Also Enjoy: Vanilla Peach Jam (with Canning Video)
This recipe can vary greatly in how many jars you end up with, depending upon how much juice there is in your peaches. The more you have to cook them down to thicken the butter, the less you will end up with in the end.
You could end up with anywhere between 5 half pint to 4 pints of the butter.
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Peach Rum Butter
Ingredients
- 8 c crushed peaches, about 8 lb
- 1 Tb molasses
- 2 cinnamon sticks
- 1 teaspoon ground nutmeg
- 1 vanilla bean
- 3 c brown sugar
- ½ c lemon juice
- ⅔ c dark rum, divided use
Instructions
- To begin, preheat your oven to 350°F.
- Combine the crushed peaches, cinnamon sticks, vanilla bean, molasses, and nutmeg in a large, non-reactive pot. Cook over medium heat, stirring often until the peaches are soft. This will take about 20 minutes or so.
- Stir in the brown sugar, lemon juice, and 1/3 cup of the rum.
- Bring it to a boil and cook until the sugar is completely dissolved.
- Remove the vanilla bean and cinnamon sticks.
- Use a blender or food processor to carefully purée the peach mixture.
- Spread the peach mixture into a large shallow baking dish. I use two to make this go faster.
- Bake the butter for 30 minutes and then give it a stir.
- Continue to bake until the butter has thickened to a nice, thick consistency. Stir often so this doesn't stick. This will take about another hour or so.
- If you divided the peach butter into 2 pans, combine them into one and add the remaining 1/3 c of dark rum. Stir well.
- Ladle the hot peach rum butter into hot jars (pint, half pint, or 4 ounce) leaving 1/4 inch of head space.
- Remove air bubbles with a bubble wand and adjust the level of butter to maintain the headspace.
- Wipe the rim of the jar with a damp cloth that is dipped in white vinegar to remove any residue.
- Close the jar with a lid and ring and place it into your canner. Repeat with all of the peach rum butter.
- Process your jars for 10 minutes. (Adjust for Elevation – see article linked above)
- After the jars are processed, transfer them to a line surface in a draft-free location.
- Allow the jars to cool for 12-24 hours.
- Remove the rings, test the seals, label, and store in your pantry.
- Enjoy!
Video
Notes
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
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