You may have thought I’d had enough of peaches. But then I saw this post about peach butter on Smitten Kitchen. And these nice farmers had boxes of lovely peaches at the Farmer’s Market. So I figured, why not?

I mean, come on. How adorable is that peach with the leaf still attached? It’s like an ad for Georgia. Or South Carolina.

I had never made any kind of jam, jelly or preserves — and was actually just telling our friends last week that I hadn’t attempted it yet and probably wouldn’t anytime soon. Oops.

Regardless, this was pretty easy — but I didn’t do the actual canning process because I didn’t have the jars when I needed them. So we have it in the fridge and need to eat it all in the next week or so. I don’t think that will be a problem.

I had never had peach butter before. But I hate grape jelly and don’t usually like strawberry, so when I’m faced with a bread product in need of fruit preserves at a restaurant that is foolishly lacking raspberry jam, I end up using apple butter. I definitely like this better.

You can also stir it into plain yogurt, if you’re not a toast/English muffin/biscuit-with-jam person. Or even if you are.

I halved the recipe from Smitten Kitchen, but otherwise followed it almost verbatim (I added a teensy bit more sugar because I wasn’t sure my peaches were quite sweet enough). So, I’m just going to give you the link to Deb’s post, where you can find the recipe and instructions for doing this with a food mill or a food processor/blender, and for canning it properly. I hope you enjoy it!