Over many years of canning any and every fruit I could come by, I've learned a few rules about what works and what doesn't. One rule that took me years to understand: mealy peaches, white peaches, donut peaches, basically any peach that is not perfectly ripe and juicy will be abominable when canned. Because haven't often had a good peach source, I have generally avoided canning peaches at all, even throwing out some efforts that just didn't make the grade. So when I was offered some beautiful, perfectly ripe, skin practically falling off (and thus not market perfect) yellow peaches by an eccentric seller at the Davis Farmer's Market, I hesitated for a moment. He caught my hesitation, and said, “Take 'em or leave 'em, but these are the best peaches.”

He was correct. When my skeptical tongue taste tested this peach lemon basil butter just before canning, my instant thought was, “It's the best thing I've canned this summer.”

Juicy yellow peaches macerated overnight in minimal sugar, with bags full of fresh basil leaves, lemon zest, and lemon juice. Slowly baked down to spreadable perfection in the oven, with a handful of fresh basil leaves tossed in just before canning.

100% vegan&gluten free.