3 – Ingredient Peach Butter

Perfect on fresh bread with a big dollop of yogurt, stirred through your morning oats, or as a topping for pancakes or ice cream. Or just straight from the jar

• 6 peaches peeled (see notes for easy peeling tips)
• 3 tbsp raw honey switch for maple syrup for vegan
• 2 tbsp lemon juice

1. After peeling the peaches and removing the seed, roughly chop the peaches into small chunks
2. Throw the chopped peaches into a saucepan with the honey and lemon juice. Bring to a simmer over medium heat
3. Once simmering, reduce the heat to low and allow to cook for about 70 mins until thick (see note)
4. Remove from the heat and store in a sealed glass jar in the fridge for 2-3 weeks

Recipe Notes
This recipe is a little bit chunky if you prefer a smoother butter, just give the mixture a mash before putting it into the storage jars – the peaches are super soft at this stage and will just collapse.

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