Crock-Pot Peach Butter
If you’re anything like me, you’ve been over-ambitious and bought far too many peaches at the farm stand.
I’m not saying there’s something wrong with it, it’s just that — just like myself — you’re probably facing an over-abundance of peaches and need to come up with a way to use ‘em before they go bad.
Crock-Pot Peach Butter to the rescue.
This is hands-off the easiest way to make sure your peach haul is turned into something delicious that will keep through winter (if, of course, properly preserved.)
If you’re not familiar with fruit butter, they get their names from their thick but spreadable texture. Unlike jams and jellies, which are usually thickened with pectin and are stiffer, fruit butters are slow-cooked with sugar and spices and tend to be smoother.
I’ve tried many methods but I believe that the slow-cooker is the best one for making peach butter because cooking off all the peach juices takes a long time, so you can set it for 10 to 12 hours and forget about it (okay, not really because you need to stir it up from time to time.)
Use the peach butter like you would with your favorite jam: swiped on toast, stirred into yogurt, or blended with soft butter for the ultimate sweet experience. I’m sure you’re going to love it!
Crock-Pot Peach Butter Print this recipe!
Ingredients
Makes about 4 lbs of peach butter
16 large ripe peaches (I used freestone)
1 tablespoon ground cinnamon
¼ teaspoon allspice
2 cloves
¾ cup sugar (I used coconut sugar)
Juice of ½ lemon
Directions
Bring a large pot of water to a boil. Drop peaches in the water for 1 minute.
Using a slotted spoon, fish peaches out of the water and place them into a large bowl filled with iced water. Wait for 2 minutes, then take them out and slide the skin right off.
Alternatively you can use a regular peeler and skip the boiling/water method.
Roughly cut peaches into pieces and place in a blender. Blend until smooth.
Place pureed peaches in the Crock-Pot, sprinkle cinnamon, allspice, cloves, and sugar on top.
Place a long wooden spoon (or 2 wooden chopsticks) across the top of the Crock-Pot, then place the lid on top (this will allow the water to evaporate and the peach butter to reduce.)
Cook on low for 10 to 12 hours, stirring every few hours, until thick and spreadable. Make sure to re-vent the lid after each stir.
Turn off the slow cooker, uncover, add lemon juice, and stir to combine.
Place hot peach butter in sterilized jars, leaving ¼-inch headspace. Cover with sterilized lids and rings.
Process in a water bath for 10 minutes.
Remove to counter and allow to cool before storing in a cool, dry, dark place.
Alternatively let the peach butter cool completely. Pour into jars and store in the refrigerator. It will keep for about two week or in the freezer for 6 months.
Nutrition facts
One tablespoon of peach butter yields about 40 calories, 0 grams of fat, 11 grams of carbs, and 0 grams of protein.
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