Description
This Crockpot Peach Butter Recipe creates a smooth and cozy peach spread with warm spices and fresh peaches cooked low and slow.
Ingredients
Scale
- 15 ripe peaches, peeled and sliced
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 4 teaspoons lemon juice
- 1 1/2 cups granulated sugar
Instructions
- Bring a large pot of water to a boil and blanch peaches for 1 minute.
- Transfer peaches to ice water and remove the skins.
- Slice peaches, remove pits, and blend until smooth.
- Pour peach puree into a slow cooker and stir in lemon juice, sugar, cinnamon, cloves, and allspice.
- Cook on LOW for 5 to 7 hours, stirring occasionally.
- Crack the lid slightly after 5 hours to help the mixture thicken faster.
- Spoon hot peach butter into sterilized jars, leaving 1/4 inch space at the top.
- Seal jars with lids and process in a boiling water bath for 15 minutes.
- Cool jars overnight before storing.
Notes
- Store in the refrigerator for up to 2 weeks.
- Freeze for up to 4 months in freezer-safe containers.
- Properly canned jars stay fresh for up to 1 year.
- Serve over biscuits, pancakes, waffles, toast, or ice cream.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 98
- Sugar: 21
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 1
- Cholesterol: 0