When we were first married, we had a huge garden and when it was harvest time I was busy canning and freezing fruits and vegetables for days. Now that the house is empty, we still garden, just not to the same extent – which leads me to this Crock Pot Peach Butter recipe.
Now my preserving is scaled back and I don’t actually “can” anything. I do still make a few of our favorite recipes, they just are done on a much smaller scale.
The peach tree in our backyard decided to give a small harvest this year, just enough for a few bowls of fresh peaches and several half pints of Crock Pot Peach Butter. We don’t use any insecticides on our trees, so the bugs are definitely a nuisance. Thankfully, I was able to pick peaches at just the right time, to make that on coveted batch of Crock pot Peach Butter for the year.
My husband has been busy eating peach butter on crackers and my co-workers enjoyed it on toasted English muffins.
Crock pot Peach Butter was just the right size batch to last our family for several months. I put it in the freezer in the jelly jars, so it’s easy. The crock pot does most of the work. I just make sure the jelly jars are sterilized and hot, fill with the peach butter, allow to cool and freeze. Don’t forget to leave a bit of head space so they don’t explode in the freezer. If you want to make bigger batches of Crock pot Peach Butter, you will probably want to can your batch. Follow the directions from the local county extension office to ensure your preserving is done correctly.
Crock Pot Peach Butter
Ingredients
- 4 lbs Peaches
- 1/3 Cup Brown Sugar
- 1 tsp Lemon Juice
- 1 tsp Cinnamon.
Wash, peel and pit peaches. (I let some of the peel on)
Cut peaches in to bite size peaches and puree in a blender or food processor.
Add peach puree to a crock pot. (4 quart or larger)
Add brown sugar, lemon juice and cinnamon.
Stir well.
Cover and cook on low for 4 to 6 hours, until consistency of jelly.
Allow to cool and place in containers to freeze.
Enjoy!
Crock Pot Peach Butter
Ingredients
- 4 lbs Peaches
- 1/3 Cup Brown Sugar
- 1 tsp Lemon Juice
- 1 tsp Cinnamon
Instructions
- Wash, peel and pit peaches. (I let some of the peel on)
- Cut peaches in to bite size peaches and puree in a blender or food processor.
- Add peach puree to a crock pot. (4 quart or larger)
- Add brown sugar, lemon juice and cinnamon.
- Stir well.
- Cover and cook on low for 4 to 6 hours, until consistency of jelly.
- Allow to cool and place in containers to freeze.
Do you make any favorite peach recipes?
Mandy
Tuesday 14th of June 2022
Hi! I just finished making this and it is very runny and not jelly like at all. What did I do wrong, or how can I fix it?! Thanks!
Michele Brosius
Tuesday 14th of June 2022
Sorry to hear that. You could thicken it up by transferring it to a pot on the stove then mix 2 tablespoons of flour or cornstarch with ¼ cup of cold water, mix well, and add back to the pot. Whisking the flour and water together will help to make sure there are no lumps of flour in the slurry. Stir the apple butter well to incorporate the slurry and cook for at least 10-15 more minutes to thicken.
Ed Roberts
Wednesday 4th of October 2017
Could you use canned peaches if fresh ones were not available?
Michele Brosius
Thursday 5th of October 2017
Hi Ed, I am not sure you canned peaches would work. The texture and taste is definitely different from fresh. Let me know how it works if you decide to try it. Thanks! Michele
Michelle Minton
Monday 22nd of May 2017
Can this be canned in a water bath?
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