Summer is finally here and I plan on taking full advantage of my time off. This will be my first summer off in 10 years!
Sidenote: My sister, Dr. Robin, who is a strong advocate for teachers, will want me to remind you that a teacher’s summer off is NOT paid time off. We are only paid for contract hours worked, though most schools will distribute your pay over 12 months, to make budgeting easier.
Anywho, my first year back was great and I’m looking forward to spending the summer with my family. What’s on the agenda, you ask? Lake time, a cross-country road trip (more on that later), pool time, lazy mornings sleeping in, baseball games, lots of cooking, and frequent trips to the farmers market for fresh produce and eggs.
I love the farmer’s market. The produce is so much more fresh than you’d find at the grocery store and, to me, it tastes better. I love to see what I can find there each week, and I can’t wait for peaches to come in season! Peaches are one of my favorite fruits. I always pick up plenty because they freeze well and they are so versatile. I use them in pies, of course, but I also love to make peach butter! This Instant Pot Peach Butter is the perfect combination of sweet peaches and warm spices… it’s my favorite summer toast topper. So quick and easy to make in your electric pressure cooker, you’ll never buy the prefab stuff again. ~Erin
Ingredients
- 2 lb. peaches, peeled and pitted
- ¾ c. water
- 2 T. lemon juice
- 1 T. cornstarch
- ¼ to 1/3 c. packed brown sugar
- ½ to 1 tsp. ground cinnamon, optional
- ¼ tsp. ground cloves, optional
- 1/8 tsp. ground allspice, optional
Cook peaches and water at high pressure for 20 minutes; natural release.
After all pressure has been released, turn off the pressure cooker, open the lid, remove the pot, and carefully pour off ¾ c. water. Return the pot back to the cooker.
Puree with an immersion blender until smooth.
Add cornstarch, lemon juice, brown sugar (I used 1/3 c. but start with ¼ and add more if too tart.), and spices to taste, if desired; continue to blend well with immersion blender.
Turn the pressure cooker to simmer mode and simmer for 3-5 minutes, with the lid off, to thicken. It splatters a lot so cover loosely with a clean kitchen towel, if needed, and monitor closely.
Turn off cooker and allow the mixture to cool. Transfer to an airtight container and refrigerate for up to 10 days. This can also be frozen for up to 3 months.
WW Freestyle Info.: This recipe makes 18 servings (about 2 ¼ cups). Each 2 Tablespoons serving is 1 SmartPoint.
Instant Pot Peach Butter
Ingredients
Ingredients
- ~2 lb. peaches, peeled and pitted
- ~¾ c. water
- ~2 T. lemon juice
- ~1 T. cornstarch
- ~¼ to 1/3 c. packed brown sugar
- ~½ to 1 tsp. ground cinnamon, optional
- ~¼ tsp. ground cloves, optional
- ~1/8 tsp. ground allspice, optional
Instructions
- Cook peaches and water at high pressure for 20 minutes; natural release.
- After all pressure has been released, turn off the pressure cooker, open the lid, remove the pot, and carefully pour off ¾ c. water. Return the pot back to the cooker.
- Puree with an immersion blender until smooth.
- Add cornstarch, lemon juice, brown sugar (I used 1/3 c. but start with ¼ and add more if too tart.), and spices to taste, if desired; continue to blend well with immersion blender.
- Turn the pressure cooker to simmer mode and simmer for 3-5 minutes, with the lid off, to thicken. It splatters a lot so cover loosely with a clean kitchen towel, if needed, and monitor closely.
- Turn off cooker and allow the mixture to cool. Transfer to an airtight container and refrigerate for up to 10 days. This can also be frozen for up to 3 months.
Notes
WW Freestyle Info.: This recipe makes 18 servings (about 2 ¼ cups). Each 2 Tablespoons serving is 1 SmartPoint.