Rum & Thyme Peach Butter

Rum & Thyme Peach Butter- Putting Up with ErinRum & Thyme Peach Butter- Putting Up with Erin

“These are fall peaches, firmer on the outside, but sweeter on the inside… try one, I swear you’ll love them.” And I did, loved them, I swear. 🙂 Last Wednesday I picked up several pounds of locally grown “fall” peaches from the boys over at Kalawi Farms located in Eagle Spring, NC. Essentially my last opportunity to get some peach canned goods out this season, I’m glad I snagged up these stone fruits. In keeping with my savory peach jam tradition, I was playing around with a couple savory/sweet ideas. After a bit of inspiration, I decided to go with this rum and thyme based peach butter.

Initially I had planned on making a jam, but being a firmer fall variety of peach, the flesh did not break down as much as I would have liked. Impromptu, I decided to grab my immersion blender and turn this into more of a thick jam/peach butter. Low in sugar, with hints of thyme and demerara rum. Great with cheese and crackers, or reduced down to a pork glaze. With the Bull City Food Swap coming up at Beer Durham on the 19th, this rum & thyme peach butter should do just the swap trick.

Rum & Thyme Peach Butter- Putting Up with Erin
Rum & Thyme Peach Butter- Putting Up with Erin

Rum & Thyme Peach Butter

Yield: 7 half pints

Ingredients

  • 10 cups peaches (washed, pealed, and chopped into small pieces)
  • 1 cup spiced rum
  • 1-2 Tbsp fresh thyme leaves (minced)
  • 1/4 cup lemon juice
  • 1 pack liquid pectin (optional)
  • 1 tsp kosher salt
  • 1-1/2 cups white sugar

Instructions

  1. In a large sized bowl combine chopped peaches, sugar, fresh thyme, and lemon juice. Set aside for approximately 1 hour to macerate.
  2. Add the peach mixture, salt, and rum to a large sized, non- ionized pot. Over high heat, bring to a boil; continue to cook until the mixture thickens and bubbles thickly (approx. 30 minutes).
  3. Using an immersion blender, blend mixture until almost smooth.
  4. Optionally, stir in liquid pectin (for a thicker consistency butter).
  5. Fill hot jars with jam leaving 1/4-inch headspace. Wipe rims, apply lids and rings (finger tight) and process in a hot water bath for 10 minutes.
  6. Remove jars from canner and let cool on a folded towel for 12-24 hours. Remove rings, and store in a cool dry place for up to 1 year.


5 responses to Rum & Thyme Peach Butter

  1. Links: Peach Butter, Pickled Okra, and Winners - Food in Jars

  2. Remove jars from canner and let cool on a folded towel for 12-24 hours. Remove rings, and store in a cool dry place for up to 1 year.

    What do you mean by “Remove rings”, please?

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