Peach, Pear and Pumpkin Butter
Recipe type: Preserves
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 7-8 cups
A fall harvest twist on a favorite.
  • 16 cups Peaches
  • 3 ea Bosc Pears
  • 1 cup canned pureed cooked Pumpkin
  • ½ cup Brown Sugar
  • ½ cup Granulated Sugar
  • 1 cup Apple Juice (or Cider)
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Saigon Cinnamon
  • ½ teaspoon Cardamon
  • ½ teaspoon Ground Cloves
  • ½ teaspoon Allspice
  • ½ teaspoon Ground Nutmeg
  1. Peel and cup up fruit and put in a large bowl. Sprinkle with lemon juice to prevent oxidizing.
  2. Add sugars and spices to fruit, stir to coat.
  3. Pour fruit into large stockpot, add apple juice and bring to a boil over medium high heat. Lower to a simmers (slow bubble) and ccok for about an hour to make sure all fruit is very soft and cooked. Stir periodically so sugars don't stick and burn on the bottom of the pot.
  4. Remove from heat and in batches work through a food ricer or as I did a cone-shaped colindar, pressing through with a wooden paddle and scraping the outside to capture all the smooth goodness.
  5. Return to pot and continue to cook over low heat for 30 minutes to reduce liquids further and thickening the butter.
  6. Cook and put into jars or covered containers and refrigerated. If you want to put up in jelly jars, be sure to follow proper canning techniques to sterilize and seal jars to prevent spoilage.
Recipe by What about the food? at