A couple weeks ago some friends of ours had some extra peaches they weren’t going to be able to use. Of course I gladly took them off their hands! It wasn’t enough to do much with, but I knew I wanted to give peach butter a shot. If it works for apples why wouldn’t it work for for peaches? So I pulled out the crock pot, sliced up my peaches and waited patiently while the kitchen smelled throughout the evening of a delicious orchard. Can this recipe get any easier?? Seriously. Two ingredients and a crock pot. You’re welcome. I had my peach butter on some warm rolls and it was so yummy delicious. This is too easy NOT to make. Do it. You can thank me later ;)
Try this peach butter on some toast for your next breakfast - SO good!
- 6 lbs fresh peaches
- 1/2-1 c. raw sugar more or less to taste
- * For more efficient cooking, fill the crock pot with peaches. Measurements above are for a 3-quart crock pot, adjust ingredients accordingly.
- Peel peaches, dice, and mix with sugar. Add to crock pot and cook on high for 1-2 hours, reduce heat to low and continue to cook 6-8 hours; stir occasionally. Remove lid and use and immersion blender to puree until smooth. Leave lid off crock pot and continue to cook to desired consistency, stirring occasionally. Prepare canner, jars and lids. Ladle hot peach butter into prepared jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more peach butter. Wipe rim and center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint jars for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Adapted from Crock Pot Apple Butter recipe