Peach Rum Butter (with Canning Video)

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This Peach Rum Butter is made with a dark rum for a rich, irresistible flavor. This is not your typical peach butter!

Delicious Peach Rum Butter from A Good Life Farm

This amazing peach rum butter is cooked down and thickened by baking it in the oven. You’ll be blown away by the flavor.

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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:

This Peach Rum Butter is made with a dark rum for a rich, irresistible flavor. This is not your typical peach butter!

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.

peaches, vanilla bean. and cinnamon sticks in a large 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.

brown sugar in a yellow and white bowl and a green glass measuring cup of lemon juice

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 puree the peach mixture.

ladling peach mixture into a food processor

Spread the peach mixture into a large, shallow baking dish. I use two to make this go faster.

peach rum butter in baking pans

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 Altitude

processed jars of peach rum butter in a steam canner

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.

hot jats of peach rum butter cooling on a mat

Remove the rings, test the seals, label and store in your pantry.

Enjoy!

You May Also Enjoy: Vanilla Peach Jam (with Canning Video)

This peach rum butter is made with a dark rum for a rich, irresistible flavor. This is not your typical peach butter!

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.

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!

Peach Rum Butter

Constance Smith – A Good Life Farm
This peach rum butter is made with a dark rum for a rich, irresistible flavor. This is not your typical peach butter!
Be the First to Rate This!
Prep Time 2 hrs 20 mins
Cook Time 3 hrs
Processing Time (See Instructions) 10 mins
Course Food Preservation & Canning, Jelly and Jams
Cuisine American

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
  • 1/2 c lemon juice
  • 2/3 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 puree 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!

Notes

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.

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @A_Good_Life_Farm

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