Month: July 2024

Image of jars filled with peach butter and an image of peaches. The text says, "How to Can Peach Butter Using Peach Pulp from Steam Juicer."

How To Can Peach Butter

Peach butter is my absolute favorite way to preserve peaches! It’s peach-y, cinnamon-y, and oh-so-delicious! If you have a steam juicer, this is a great way to use up the leftover peach pulp.

Another reason I love using the leftover peach pulp from the steam juicer is because most of the juice has been extracted. That means you don’t have to wait for hours for the peach butter to reduce!

Using Pulp From the Steam Juicer

If you have ever used a steam juicer, then you know that, after the juice is extracted from the fruit, you’re left with a ton of pulp! Most people recommend throwing it out, but, if you’re like me, then throwing out that pulp isn’t an option. That’s why I decided to make peach butter with it!

The concern with using leftover pulp from steam juicing is that there won’t be much flavor left. So, instead of letting my steam juicer run until there was absolutely no juice left in my peaches, I took it off of the heat once the juice production started slowing down.

For another way to use leftover fruit pulp, check out my fruit leather recipe here!

Can I Change the Spices?

You may add up to 3 teaspoons of cinnamon, nutmeg, or cloves, or you can leave the spices out altogether!

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What Do I Need to Can Peach Butter?

To make this peach butter you need jars, clean, new lids, and bands! If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier!

You will also need a food mill (I use one that attaches to my KitchenAid Mixer) and a steam juicer!

I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that it can easily hold 12-14 half-pint jars! For this particular recipe, I was able to make 11 half-pint jars and 7 quarter-pint jars of plum jelly by stacking my jars!

Recipe Video

Recipe

Recipe adapted from the Ball Complete Book of Home Preserving.

Ingredients

Instructions

  1. Put 8 cups of milled peach pulp into a large stockpot.
  2. Heat over medium heat until warmed through.
  3. Add sugar and spices, stirring until sugar has dissolved.
  4. Lower heat to low to medium heat and stir continuously.
  5. Once peach butter mounds on spoon (only took about 10-12 minutes for me), you are ready to store the butter in the refrigerator or continue with canning instructions.

    6. Canning Instructions

  6. Fill clean, warm jars with peach butter, making sure to leave 1/4-inch headspace.
  7. Clean jar rim off to ensure no butter is on it.
  8. Put a clean lid on and screw on band until fingertip tight.
  9. Put in water bath canner.
  10. Fill remaining jars until butter is gone.
  11. Process in a water bath canner for 10 minutes, adjusting for altitude.
  12. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  13. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  14. Wash jars and store without bands on.

How To Can Peach Habanero Jelly

This peach habanero jelly is delicious, with the perfect amount of sweet and heat! You can modify the heat if you’re not quite brave enough to use an entire 1/2 cup of habanero peppers, and I’ll explain how to do that later in the post!

One of my best sellers is Habanero Gold Jelly, which is a Ball recipe. While it is absolutely delicious, it is also chock full of sugar. One half-pint jar contains about 200 grams of added sugar! This recipe is great if you’re looking for a lower sugar option, with only about 50 grams of sugar in one half-pint jar!

How to Use Peach Habanero Jelly

A popular way to use habanero jelly is over cream cheese as a sort of dip/topping for crackers. But there are so many ways to use it! Here’s a list of my customers’ favorite ways to use peach habanero jelly:

  • Over baked salmon
  • A baste for ribs or any kind of BBQ
  • A sauce for wings
  • A glaze for pork chops
  • On cornbread
  • A replacement chili sauce dip for egg/spring rolls–mix with a little vinegar to make it saucier
  • A mix in for a piña colada

As an Amazon Affiliate, I earn from qualifying purchases. If you purchase a product following my link, the price will not change, and I only recommend products that I use and love.

Supplies to Make Peach Habanero Jelly

For this particular recipe, I recommend using a steam juicer! If you haven’t read my post about my favorite canning supplies, I recommend taking a look for items that make canning projects easier!

You also need Pomona’s Universal Pectin for this recipe, which is formulated specifically for low- or no-sugar canning recipes. Since I use Pomona’s quite often, I purchase the pectin powder in bulk. You can find the bulk version here.

I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that is can easily hold 12-14 half-pint jars!

Reducing the Spice

If you prefer a milder jam, swap a portion of the habanero for yellow or orange bell peppers. It is safe to swap pepper varieties. However, you must keep the amount the same. So, whatever peppers you choose to use, make sure you’re only using 1-cups-worth of peppers total in the recipe.

Recipe Video

Recipe

Recipe adapted from Pomona’s Pectin Peach-Jalapeno Jelly recipe.

Ingredients

Instructions

  1. Pit peaches and add to steam juicer. Steam juice until juice stops dripping.
  2. Bring peppers and vinegar to a boil in a large stockpot. Cover and simmer for 5 minutes. 4 cups of peach juice and put in large stockpot.
  3. After 5 minutes, add peach juice and calcium water to the stockpot.
  4. Bring mixture to a boil.
  5. While waiting for mixture to come to a boil, combine sugar and Pomona’s Pectin powder in separate bowl.
  6. Once mixture comes to full boil, slowly add in sugar and pectin mixture. Stir 1-2 minutes and remove from heat once the mixture comes up to a boil.
  7. Store jam in refrigerator or continue with canning instructions.

    8. Canning Directions

  8. Fill clean, warm jars with jelly mixture, making sure to leave 1/4-inch headspace.
  9. Debubble and double-check headspace. Add more mixture, if needed.
  10. Clean jar rim off to ensure no jelly is on it.
  11. Put a clean lid on and screw on band until fingertip tight.
  12. Put in water bath canner.
  13. Fill remaining jars until mixture is gone. About 4-5 half-pint jars.
  14. Water bath process for 10 minutes, adjusting for altitude.
  15. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  16. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  17. Wash jars and store without bands on.

More Posts for You

An image of canning jars with orange sauce in them and an image of peaches in a paper bag. The words say, "Canning Zesty Peach BBQ Sauce."

How To Can Peach BBQ Sauce

This safe, tested recipe from Ball and Bernardin is a fruity, delicious way to preserve peaches! This is a great option if your family doesn’t eat a lot of jam or jelly and the best part is that it’s easily customizable!

How To Safely Customize Peach BBQ Sauce

First, you can swap out the apple cider vinegar for a vinegar of your choice, as long as it is still diluted to 5% acidity. It must be at least 5% acidity, which you can check on the ingredients list on the bottle.

Second, you may safely replace the sweet bell peppers for any other kind of pepper! That means a different color, a different level on the Scoville scale, a sweet pepper for a hot or super hot pepper, etc.!

And, finally, you may add to or take away from the amount of red pepper flakes you use in your sauce within reason. I personally would only add about 1 teaspoon extra of dry spices to ensure I didn’t add too much non-acidic ingredients and throw off the pH balance that makes a recipe safe for water bath canning.

How To Use Peach BBQ Sauce

The Ball Complete Book of Home Preserving says this sauce is delicious on chicken and fish, but my family loves it on pork! It’s extra delicious as a marinade on smoked or grilled meats, and the combination of the sweet peach and the bite from the vinegar and pepper flakes blend beautifully!

Recipe Video

Recipe

Modified from the Ball Zesty Peach BBQ Sauce recipe.

Ingredients

Instructions

  1. Combine all ingredients to heavy bottom stock pot.
  2. Heat over medium high heat until it comes to a full rolling boil.
  3. Reduce heat and simmer for 10 minutes.
  4. Use an immersion blender to blend the sauce until it is smooth.
  5. Simmer for another 10 minutes or until the sauce has thickened slightly but is still thin.
  6. Store sauce in refrigerator or continue with canning instructions.

    7. Canning Instructions

  7. Fill clean, warm jars with sauce, making sure to leave 1/2-inch headspace.
  8. Clean jar rim off to ensure no sauce is on it.
  9. Put a clean lid on and screw on band until fingertip tight.
  10. Put in water bath canner.
  11. Fill remaining jars until sauce is gone.
  12. Process in a water bath canner for 15 minutes, adjusting for altitude.
  13. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  14. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  15. Wash jars and store without bands on.
An image of homemade fruit leather rolled up and an image of a girl pulling fruit leather off of a silicone dehydrator mat. The words say, "How To Make Fruit Leather."

How To Make Fruit Leather

Fruit leather is a great way to ensure no fruit goes to waste, including fruit you have juiced with your steam juicer! You can customize flavors and even add protein powder, if you desire!

As an Amazon Affiliate, I earn from qualifying purchases.

Customizing Fruit Leather

The flavor possibilities are endless when it comes to fruit leather! I’ve included the ingredients I used to make peanut butter apple fruit leather and pineapple mango fruit leather, but use your creativity to come up with flavors you would like and enjoy!

The most important thing is to keep your mixture an applesauce consistency. You want it to be spreadable–not too runny and not too thick.

Flavor Ideas

  • PB&J – peanut powder and grapes or strawberries
  • Mangonada – mango and chamoy, sprinkled with Tajin
  • Triple berry – strawberry, blueberry, and raspberry
  • Watermelon mint – watermelon and fresh mint leaves
  • Salted caramel apple – apples and a dash of caramel, sprinkled with flaked salt
  • Mango habanero – mango and habanero peppers to taste (if you like this flavor, check out my pineapple habanero jam recipe!)

What Equipment Do I Need?

To make fruit leather, it’s helpful if you have a food processor, an immersion blender, a dehydrator, and silicone dehydrator sheets that fit in your dehydrator. If you’re going to make the tropical fruit version I made in this recipe, I love this pineapple corer and slicer!

I also recommend investing in a steam juicer if you plan on doing much canning/jelly making. The reason I made fruit leather this week is because I had leftover plum pulp from making plum jelly! I wanted to use that pulp instead of throwing it away, and it worked perfectly in my peanut butter apple (plum) fruit leather!

Recipe Video

Fruit Leather Recipe

Peanut Butter and Apple Fruit Leather Ingredients

    • Pineapple Mango Fruit Leather Ingredients

Instructions

  1. In a food processor, combine ingredients until smooth.
  2. If you desire a smoother texture, use an immersion blender until desired texture is reached.
  3. Spread fruit mixture onto silicone dehydrator sheets.
  4. Dehydrate at 110 degrees Fahrenheit for 14 hours.
  5. After 14 hours, check fruit leather. You should be able to easily peel it off of the silicone sheets and it should be sticky to the touch, but not wet. If it is still wet, dehydrate at 110 degrees Fahrenheit for two more hours or until dehydrated properly.
  6. Cut into strips and roll up.
  7. Store in a glass container for up to 3 months.