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Nectarine Maple Vanilla Butter

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I got a very good deal on organic nectarines over the weekend.  The great thing about buying and canning a quantity of nectarines is that they don’t need peeling prior to canning, like peaches, and for this busy girl that is always a plus.  We quite enjoy nectarines canned in an extra light sugar syrup so I ended up doing 42 pints of that.  I wanted something special too, something I knew I could give away as gifts.  I wasn’t in the mood for jam making but I do love a good fruit butter and that’s what I decided on.  A Nectarine Maple Vanilla Butter to be exact.  I wanted to use our maple syrup in some kind of fruit preserve this summer and I do believe this was a perfect use.

Nectarine maple vanilla butter is a thick and creamy spread made slightly sweet and warming from maple syrup and vanilla - perfect for breakfast toast.

This is a simple recipe, with only a few ingredients, made even simpler by cooking it down in a slow cooker.  The nectarines stand out and the hint of maple syrup doesn’t over-sweeten it but rather adds just hint of flavor.

 

Yield: 5 Pints

Nectarine Maple Vanilla Butter

Nectarine maple vanilla butter is a thick and creamy spread made slightly sweet and warming from maple syrup and vanilla - perfect for breakfast toast.

Ingredients

  • 5 Pounds Nectarines, Pitted & Coarsely Chopped
  • 2 TBSP Lemon Juice
  • 1 Cup Water
  • ½ Cup Maple Syrup
  • 2 Vanilla Beans, Split & Scraped - save only the seeds scraped from the inside

Instructions

  1. In a heavy sauce pan combine the nectarines, lemon juice, and water. Cover and bring to a simmer. Stirring frequently to prevent scorching, cook until fruit is soft - 10 to 20 minutes.
  2. Remove from heat and puree in a blender.
  3. Pour the puree into a slow cooker with the maple syrup and scraped vanilla beans. Set the slow cooker on high, do NOT cover. Allow the steam to escape. Stir occasionally and cook until the puree is a thick spreadable butter. Probably about 4 hours, but actual time will depend on your fruit and slow cooker.
  4. Pour into hot jars and can for 10 minutes in a boiling water bath (adjusting for elevation). 

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Mary

Sunday 29th of August 2021

Would you be able to substitute peaches in place of nectarines?

Kathie Lapcevic

Sunday 29th of August 2021

I haven't tried it but I imagine peaches would work just fine and be just as tasty here.

Amber

Sunday 15th of August 2021

Is it possible to make this without canning? How long do you think it would last? Thank you!

Kathie Lapcevic

Sunday 15th of August 2021

You could freeze it for up to 6 months or so. It's only likely to last a couple of weeks in the fridge.

Elliyah

Thursday 16th of January 2020

How long does it keep for? Does it need to be refrigerated? Is it on par with Jam or significantly less given it doesn't have the huge sugar content?

Kathie Lapcevic

Thursday 16th of January 2020

All canned goods should be used up in a year. It doesn't need to be refrigerated as long as it is properly canned.

Brenna

Tuesday 10th of September 2019

Do you think I could do this on low overnight in the crockpot instead of four hours on high? Maybe 7-8 hours?

Kathie Lapcevic

Wednesday 11th of September 2019

You could for sure do it on low but you'd still want to watch it for scorching. I don't know that I'd do it overnight just in case it cooks down faster than expected and you wake up to a pot of burned fruit...

Luther Utt

Tuesday 10th of September 2019

Instead of running soft from mixture through a blender, can you use a food mill? Just thinking that it would remove the skin of the nectarines unless that is a vital part of the taste. Thanks

Kathie Lapcevic

Tuesday 10th of September 2019

For sure use the food mill.

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