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Homemade Peach Butter with Cinnamon and Cardamom – Easy 3-Ingredient Recipe

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This Homemade Peach Butter with Cinnamon and Cardamom is a simple, 3-ingredient recipe that turns overripe peaches into a velvety, spiced spread. Perfect for using up summer fruit, it’s naturally sweetened and incredibly versatile for toast, yogurt, or glazes.

Ingredients

Scale
  • 3 pounds peaches (about 8–9 medium peaches), ripe and fragrant
  • 1 cinnamon stick (about 3 inches long)
  • 6–8 green cardamom pods, gently crushed
  • 1–2 tablespoons honey, maple syrup, or brown sugar (optional, for sweetness)
  • 1 tablespoon fresh lemon juice (optional, for brightness)

Instructions

  1. Prepare the peaches: Bring a large pot of water to a boil. Score a small ‘X’ on the bottom of each peach. Drop peaches into boiling water for 30-60 seconds, then transfer to a bowl of ice water. Peel, halve, remove pits, and chop into rough chunks.
  2. Combine ingredients: Place chopped peaches in a large, heavy-bottomed pot or Dutch oven. Add crushed cardamom pods and cinnamon stick. If using sweetener or lemon juice, add it now. Do not add water.
  3. Start the simmer: Place pot over medium heat. Stir occasionally until peaches soften and release juices. Once bubbling, reduce heat to low for a gentle simmer.
  4. Cook low and slow: Simmer for 1.5 to 2 hours, stirring every 15-20 minutes to prevent sticking. The mixture will thicken and deepen to an amber gold color.
  5. Check for doneness: After 1.5 hours, spoon a small amount onto a cold plate. If it holds its shape and doesn’t run, it’s done. If watery, continue simmering and check every 10-15 minutes.
  6. Blend to preferred texture: Remove pot from heat. Remove cinnamon stick and cardamom pods. For chunky butter, use a potato masher. For smooth butter, use an immersion blender directly in the pot or transfer to a blender (work in batches, leave lid slightly ajar).
  7. Final simmer: Return blended butter to pot (if using blender) and simmer over low heat for 10-15 minutes, stirring constantly, until thick enough to mound on a spoon.
  8. Cool and jar: Let peach butter cool in pot for 15 minutes, stirring occasionally. Ladle into sterilized glass jars, leaving ½ inch headspace. Cool completely to room temperature before sealing. Refrigerate or process for long-term storage.

Notes

Don’t rush the simmer; low and slow prevents scorching. Stir more frequently in the last 30 minutes. Use the cold plate test to check thickness. Peeling peaches is optional; skins break down during cooking. Crush cardamom pods to release flavor. For a deeper flavor, try adding a pinch of ground ginger or a vanilla bean. Store in refrigerator for up to 3 weeks or freeze for up to 6 months. For long-term storage, process in a water bath canner for 10 minutes.

Nutrition

Keywords: peach butter, homemade peach butter, cinnamon, cardamom, 3-ingredient recipe, summer fruit spread, easy canning recipe, no sugar added

Find it online: https://cooksyla.com/homemade-peach-butter-with-cinnamon-and-cardamom-easy-3-ingredient-recipe/