Crockpot Peach Butter Recipe

Crockpot Peach Butter Recipe - Easy

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from my sweet friend ~ Katie Tevis… enjoy!!

We are fortunate to have a farmer’s market right at the bottom of our hill, and a nearby apple orchard, pumpkin patch, and peach orchard. Since I haven’t grown a garden recently, I try to take advantage of these great local businesses and can some goodies for the upcoming winter. When my mom dropped off a bushel of peaches one evening, I froze several bags, canned about 19 jars, and made some peach butter.

Crockpot Peach Butter Recipe

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I had never made peach butter before, but it is so delicious and can be made right in your Crock Pot! That’s my kind of cooking! c-: Bradley and I have been enjoying some on peanut butter sandwiches this week. Here’s how to make your own:

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Crockpot Peach Butter Recipe
  • 15 ripe freestone peaches
  • 1 Tablespoon cinnamon
  • ½ teaspoon cloves
  • ¼ teaspoon allspice
  • 1-1/2 cups sugar
  1. Bring a pot of water to a boil, and place peaches in the water for 1 minute. This works better if you’re using ripe peaches that are ready to eat.
  2. Using a slotted spoon, place the peaches into a bowl of ice water for 2 minutes. Then, slide the skins right off! I do this with tomatoes as well. Or you can use a regular peeler and skip the boiling/ice method. Whatever strikes your fancy. :)
  3. Cut the peaches into slices, and place in blender. Blend until smooth.
  4. Place the pureed peaches into your Crock Pot, and top with cinnamon, cloves, allspice, and sugar. Cook on low until it reaches the thickness you want. Anywhere from 3-6 hours is good.
  5. I used half-pint jars, and left about ¼ – ½ an inch at the top. Then I wiped the top edge of the jars to make sure it was nice and clean. I want those lids to seal well!
  6. I keep the lids in hot water until I’m ready to use them. So once the jars are filled with peach butter, I put the hot lids on them and place them in a hot water bath. I make sure the jars are covered by an inch or two of boiling water, and and let them cook for 15 minutes.
  7. Next, you’ll lift the jars out of the boiling water, preferably with one of these nifty gadgets, and let them cool overnight so the jars aren’t touching. You can make sure they sealed correctly by pressing your fingers on the lid. If it doesn’t pop up and down, you’re golden!
  8. If you’re giving your jars away as gifts, you can place a sticker on the front, or loosen the lid and put some pretty fabric underneath. If you’re keeping them for yourself, get ready to bake some homemade biscuits and eat up! Or if you’re like my son, you’ll eat right out of the jar with a spoon. :) Enjoy!



Recipe adapted from  Craving more delicious Recipes??  Get inspired below…

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What types of things do you enjoy canning?

Or do you have a yummy canning recipe?

Leave a comment & share!

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  1. says


    With this, it is ok to use the water bath method where you just use a pot that’s large enough to cover the jars by 1-2 inches.

    I put my jars in the dishwasher on the sanitize cycle when I’m getting ready to can something. It washes, dries, and keeps them really hot until I’m ready to use them. I have never had one crack.

    Then for the lids, just keep them in a saucepan with water that’s almost boiling, and take out one by one as you need them. I used some clean tongs, but they have a little magnetic gadget that’s made specifically for that.

  2. says

    Hi Tulsapunkin ~ you can actually print a printer-friendly version of all posts. When you’re on the specific post… all you’ll need to do is click on the little printer icon at the bottom of the post {just to the right of the little Twitter ‘t’}.

    Hope that helps!! 😉

    ~ Heidi

  3. Cassie says

    Making this right now, it just went into the hot water bath. I had mine in the crockpot for a little 6 hours before it got to be the consistency I wanted, but my peaches were super juicy. I also mixed all the sugar and spices in it from the beginning, and stirred it a few more times as it thickened. I used pint jars, since walmart didn’t have any regular half-pint jars, and it filled 7 perfectly, with enough left over for a couple of pieces of peach-butter bread:)

  4. Donna S says

    I make my peach butter with a 12 ounces of orange juice concentrate. (No sugar needed!) I also purée fruit with skin on in a Vitamix. (Can’t tell the skin is on). I also low sugar pectin, but not sure this necessary. It might help in thickening quicker. I don’t use spices, but think spices would only make it even more yummy!

  5. Stephanie says

    What is the shelf life of this recipe? I saw there were a few people that asked but I haven’t been able to find a response.

  6. Cheryl Pugh says

    Can I use white peaches for this recipe? Would you suggest I add lemon to increase the acidity?

  7. sandra says

    my niece wants to make peach butter using her home canned peaches, is there any recipes for doing this? I always use fresh peaches and cannot find any recipe for doing this but im sure you can do it…

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