Summer Peach Butter w/ Easy Buttermilk Drop Biscuits (GF)

By taking a little extra time, it's easy to enjoy the mouth-watering aroma of ripe summer peaches every time you open a jar of this peach butter spread.

First: Let the peaches fully ripen under cotton cloths.

Place 3-4 pounds of peaches (about 8-10 large peaches) on a linen (or thin cotton) cloth on a table out of the sun. Cover with another linen cloth and leave until they have fully ripened (about 5-7 days). You'll know by the aroma and feel (soft to a gentle squeeze) when ripe. See a short video by Tom TallClover here for an explanation of this technique.

Second: Let the ripened peaches absorb the sugar overnight to release the maximum amount of juice.

Peel the ripe peaches, discard the pits, and place the loosely chopped peaches with 3/4 to 1 cup of pure cane sugar in a Dutch oven. Stir and let sit overnight. This masceration process allows the peaches to absorb the sugar and release the maximum amount of juice.

Third: Boil down the juice separately from the peaches to avoid overcooking the fruit.

When ready to make the peach butter, separate the juice from the peach flesh by pouring the contents of the dutch oven through a strainer. Set the peaches aside, and bring the juice to a boil. Lower the heat to create a gentle boil and let the juice thicken for about 30-35 minutes, stirring occasionally.

Add the peaches, stir and taste. Add lemon juice if desired (start with juice of one lemon up to about 1/2 cup) and/or more sugar according to personal preference. Optional: 1 tablespoon honey.

Use an immerson blender (best) or potato masher to smooth the mixture out to a fruit butter consistency. Continue cooking at a low boil for about 10-15 minutes until the mixture thickens and starts to look like jam. It’s important to monitor the mixture constantly it at this point so it doesn’t burn. When the peach butter clings to a spoon for 2 minutes, it’s set (see link here for more testing options). If not set, cook for 5 minutes more and retest. Taste for lemon and sugar.

Fourth: Store the jars of peach butter in the refrigerator.

Place the peach butter in mason jars, add lids and screw tops, and let cool on a rack. Refrigerate up to 2 weeks or longer. (Note: recipe says no jar sterilization is required, but I like to give a quick dip in boiling water or run through the dishwasher prior to adding jam. If you are interested in canning the jam, see a New York Times link here.)

Fifth: Serve the jam with freshly-made hot biscuits and softened butter.

For the ultimate indulgent summer flavor experience, make these "Easy Flaky Buttermilk Drop Biscuits, link here, while the jam is cooling. (Note: substitute Cup4Cup Gluten Free Multipurpose Flour for regular flour.)

*My Paleo Marin Rating:  Peach Butter 5 Stars  Biscuits 3 Stars

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This recipe is adapted from a New York Times recipe for Refrigerator Jam here.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.