Sugar-Free Peach Butter

Yields 2 pints


8 cups peaches, pitted and cubed
1 11.5 oz can 100% white grape peach juice concentrate
1/2 11.5 oz can 100% apple juice concentrate
1 cup water
2 Tbsp. freshly squeezed lemon juice
1/4 tsp. ground cinnamon (optional)
a pinch of salt


1. In a large, non-aluminum pot, add the peaches, white grape peach and apple juice concentrates, water, lemon juice, and salt. Cook over low heat until the desired thickness is achieved, approximately 1 1/2 hours. Add cinnamon (optional) and stir until completely blended into the peach butter.

2. Remove from the heat and process the peach butter through a food mill or potato ricer for a smoother texture and to remove the skins, if desired. Pour into sterilized canning jars, filling until about 1/4 inch from the top. Place the lids on the jars and process in a hot water bath for approximately 10 minutes. Remove from the water and place on folded tea towels to cool.

Note: You can use a (potato) ricer in the final processing of the peach butter or a food mill.


Thanks to Kristen at for this great recipe!