Yummy Peaches + Your Slow Cooker = this delicious spiced homemade Crockpot Peach Butter Recipe! Are you ready to take your peaches to the next level of delicious goodness??
Following is the best easy Crockpot Peach Butter Recipe for Canning
and guest post from my sweet friend Katie… 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. First of all, when my mom dropped off a bushel of peaches one evening, I froze several bags. Also I canned about 19 jars. Finally, I made some peach butter.
I had never made peach butter before, but it is so delicious and can be made right in your Crock Pot!
So that’s my kind of cooking! 🙂 Bradley and I have been enjoying some on peanut butter sandwiches this week. Here’s how to make your own Peach Butter in your Slow Cooker…
Related: How To Cut Your Grocery Bill In Half {16 easy tips}
Crockpot Peach Butter Recipe
Crockpot Peach Butter Recipe
Ingredients
- 15 Ripe Peaches {I like Freestone}
- 1 tablespoon Cinnamon
- ½ teaspoon Cloves
- ¼ teaspoon Allspice
- 4 tsp. Lemon Juice
- 1.5 cups Granulated Sugar
Instructions
- 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.
- 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. 🙂
- Cut the peaches into slices, and place in blender. Blend until smooth.
- Place the pureed peaches and Lemon Juice into your Crock Pot, stir, and then top with cinnamon, cloves, allspice, and sugar.
- Cook on LOW until it reaches the thickness you want. Anywhere from 3-6 hours is good.
- I used half-pint jars, and left about 1/4 – 1/2 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!
- 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.
- 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!
- Now, 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!
What You’ll Need for This Recipe:
6 – 7 quart Crock Pot
4 oz. Mason Jars
Jar Lifter
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Recipe adapted from PickYourOwn.org. So now that you know how to make Crockpot Peach Butter… it’s time to check out even more delicious Recipes!
Even more yummy ideas can be found below…
Easy Crockpot Applesauce Recipe
5 Ingredient Pressure Cooker Applesauce Recipe {Instant Pot}
Sweet Skillet Peach Crisp Recipe {Cast Iron Dessert}
9×13 Peach Cobbler Recipe {3 Ingredients}
Easy Freezer Jam Recipe
Crock Pot Pumpkin Butter Recipe {5 ingredients}
Crockpot Spicy Apple Butter Recipe
Homemade Crockpot Cranberry Sauce Recipe
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What types of things do you enjoy canning?
Or have you ever made Crockpot Peach Butter before?
Leave a comment & share!
Vanessa says
Thanks for sharing! Do they keep long?
Suzanne says
This looks so good! I can follow this recipe with other types of fruit?
Danielle bean says
How many jars does this make?
Sandy says
What size peaches or approximately what weight? We have two peach trees and I would say they’re usually about a medium size, but this year the peaches were quite small. I also don’t know what kind they are since they were already here when we bought the house. Thanks for your help.
Alicia says
How many pints does this recipe make? I want to make about 12 pints. Can this recipe just be doubled?
Marcie Williams says
I would love to be included..thank you for info!
Marcie Williams says
Excited to find you!
Pam says
Can you use frozen peaches? How many cups of peaches would this be?
Cynthia says
Hello. Approximately 7 1/2 cups pureed peaches woukd equal 15 whole peaches… http://www.peach-depot.com/conversion-charts.html
Mrs. Bell says
Very tasty but I think I will use a lot less spice than the recipe calls for when I make the next batch as I found the spice to be too overpowering.
Helen Marie Keiser says
Made the peach butter in crock pot and its very tasty.. However the consistency is runny and I would like to know how to thicken it a little more. I cooked it for over 8hours. What is the shelf life of these jars?
Cynthia says
I put the heat setting at high for around 4 hours, It will depend on how many peaches you use and desired thickness as to how long.
I used 2 wooden spoons to lay across the top of the crockpot, and set the lid on them, that will help to thicken the peaches. When your happy with the consistency just follow the canning instructions above.
Don’t know the “correct” shelf life of these, to me, there isn’t any. listen for the POP sound when opening, If they the smell good and taste good, then eat. I’ve opened some dated as 3 years old. 🙂
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…
Cynthia says
Sure can! I just did! I don’t use a recipe per say,
Drain peaches, add to crockpot, I used a potato masher to crush to desired “chunkiness”, I added sugar to taste. I don’t care for the other spices, so I didn’t add them. I put the heat setting at high for around 4 hours, It will depend on how many peaches you use and desired thickness as to how long. I used 2 wooden spoons to lay across the top of the crockpot, and set the lid on them, that will help to thicken the peaches. When your happy with the consistency just follow the canning instructions above.
Cheryl Pugh says
Can I use white peaches for this recipe? Would you suggest I add lemon to increase the acidity?
Cynthia says
Yes, you can. You may need to adjust the sugar amount to your taste. And the lemon juice…. You don’t need to, The lemon juice just keeps the peaches from browning, it’s a personal preference.
Sally Chipman says
Have you ever made blueberry butter? I found some years ago when we were driving home from Florida but have not found it anywhere else or a recipe for it.
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.
Cynthia says
Don’t know the “correct” shelf life of these, to me, there isn’t any. listen for the POP sound when opening, If they the smell good and taste good, then eat. I’ve opened some dated as 3 years old.
Wendy says
You didn’t say if you can keep it in the refrigerator? If so, for how long? Can you freeze?
Cynthia says
In the fridge for 3 weeks I guess, mine doesn’t last that long. And I’ve put these in the freezer and the jams and butters were delish!
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!
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:)
Heidi 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
Tulsapunkin says
I love your site….if possible, could you make your instructions on crafts…receipes….etc. in print form..
Thank You
Andrea @ Saving Everyday says
Katie I just canned my first batch of salsa and think I may have a new addiction (as if I have time for that) This sounds delicious! We LOVE peach butter!
Katie @ Frugal Femina says
Stacey,
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.
Katie @ Frugal Femina says
Angela, you’re very welcome. I’m glad you enjoyed. c-:
Stacey says
Do you use a pressure cooker or just a large pot with enough water to cover 1-2 inches??
Angela says
My mouth is watering! Gonna have to try this for sure! Thank you Katie!!!
Katie @ Frugal Femina says
Always glad to share on The Frugal Girls. Thanks for the invite, Heidi!