This dreamy, creamy crockpot Peach Butter Recipe is jam-packed with fresh sweet peaches and cozy spices! Plus, with just 6 ingredients and 15 minutes of prep… it’s also crazy easy to make!
Make some this week, then be sure to give this Easy Crockpot Pumpkin Butter a try, too!
Peach Butter Recipe
The next time you break bread, go ahead and slather on this wonderment with emphatic excess!
It’s wonderfully sweet and fruity, with a delicate peachy-keen finish.
DeeDee writes: “Excellent recipe! I made 3 (yes, THREE) crock pots of this!”
Trust me, with each delightful bite you’ll find yourself more and more enamored…
By this truly mesmerizing crockpot peach butter treat!
You’ll also find yourself looking for any excuse to have just a little bit more. Whether on a slice of toast, some warm biscuits, or even a lovely stack of pancakes.
You may even find yourself serving it warm over a vanilla scoop of ice cream!
Oh and the yum stains on your clothes…
Just consider those a badge of honor!
Because with this peach butter, the messier the better!
A BIG thank you to frugal friend Katie for sharing this delicious recipe!
Katie writes: “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. 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.”
Related: How To Get The Best Sam’s Club Deals
Peach Butter Ingredients
So what is peach butter made of?
Well, it’s made with just 6 simple ingredients. Many of which you probably have in your kitchen already…
- Peaches – You’ll want to use Fresh, not frozen
- Cinnamon
- Cloves
- Allspice
- Lemon Juice – Fresh squeezed or bottled will both work
- Granulated Sugar – your basic ‘White’ sugar
You’ll also need a 6 – 8 quart Crock Pot, and 4oz. – 8 oz. mason jars to make this easy peach butter.
What is the Difference Between Peach Jam and Peach Butter?
So are you wondering how peach butter differs from your traditional peach jam or preserves? It’s simple!
Basically, peach butter is a little different because it doesn’t require any pectin.
It’s also smoother and a little less sweet than peach preserves, so you’ll end up with a stronger peach flavor.
Trust me… it’s AMAZING!!
What is Peach Butter Used For?
Wondering what to do with peach butter?
Peach Butter is so versatile, and can be used so many different ways!
Here are a few of my favorite ways to use this crockpot peach butter recipe…
- Hot Biscuit or Bagel Spread
- Crusty Bread Spread
- English Muffin Spread
- Homemade Pancake Topping
- Vanilla Ice Cream Topping
- Waffle Topping
- Giving as sweet Mason Jar Gifts
The options really are endless for serving up this breakfast recipe masterpiece!
How To Make Peach Butter
Here’s how to make your own homemade peach butter in the slow cooker…
1. Bring a pot of water to a boil and place your peaches in the water until done.
2. Remove the peaches from the pot using a slotted spoon.
3. Place the peaches in a bowl of ice water.
4. Remove the skins from the peaches and slice the peaches
5. Place the peach pieces into a blender and blend until smooth.
6. Place the lemon puree and lemon juice into your Crock Pot.
7. Then top with the remainder of your spices.
8. Cook as specified.
9. Once done, pour your peach butter into mason jars, leaving 1/4″ – 1/2″ of space at the top.
10. Be sure to wipe off the top edge of the jars to make sure they are clean.
10. Then… follow the rest of the instructions below in the recipe card to complete the canning process.
Scroll down for the printable recipe card with detailed, step-by-step instructions.
Storage Tips
In the refrigerator: store in an airtight container up to 2 weeks.
In the freezer: store in a freezer-safe container, leaving a little room for expansion, up to 4 months.
Canned peach butter: use within 1 year for maximum freshness.
Crockpot Peach Butter Recipe Reviews
Here’s what your frugal friends are saying about this easy canning Crock Pot Peach Butter Recipe…
DeeDee writes: “Excellent recipe! I made 3 (yes, THREE) crock pots of this!”
Chelsea writes: “Turned out really good!”
Bryanah writes: “This turned out so delicious! My house smelled glorious! Like a peach cobbler!!”
Hannah writes: “This recipe is easy and delicious!”
Connie writes: “I will be repeating this next year. This tasted soooo good.”
Kimberly writes: “Very easy AND delicious.”
Debi writes: “We loved this”
Lorry writes: “It turned out great! I added a ripe mango and accidentally doubled the ground cloves. I used fresh Georgia peaches, but frozen ones would do, too.”
Martha writes: “Excellent.”
Tara writes: “This is my second year doing this recipe. Guaranteed you won’t be disappointed. It’s delicious!”
Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
Peach Butter Recipe
Ingredients
- 15 Ripe Peaches, (I like Freestone)
- 2 tsp Ground Cinnamon
- 1/4 teaspoon Cloves
- 1/8 teaspoon Allspice
- 4 tsp. Lemon Juice
- 1.5 cups Granulated Sugar
Instructions
- Gather your ingredients.
- 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. 5 - 7 hours is typically good, although it may take longer. After 5 hours, to speed up the thickening process you can pop the lid of the crock pot off just a crack to allow a little steam to escape.
- 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 a nifty jar lifter, 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!
Notes
- Refrigerator: store in an airtight container up to 2 weeks.
- Freezer: store in a freezer-safe container, leaving a little room for expansion, up to 4 months.
- Canned: use within 1 year for maximum freshness.
- Hot Biscuit or Bagel Spread
- Crusty Bread Spread
- English Muffin Spread
- Homemade Pancake Topping
- Vanilla Ice Cream Topping
- Waffle Topping
- Giving as sweet Mason Jar Gifts
Like this recipe? Rate & comment below!Recipe adapted from PickYourOwn.org.
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So have you ever made or canned Crockpot Peach Butter Recipe before?
Leave a comment & share!
Just wondering if I could exchange the sugar for brown sugar?
Hi Sandy ~ I’ve honestly never tried making this with brown sugar. If you’ll be canning it, I would stick with granulated sugar. If you’ll just be making a smaller batch and refrigerating it, you can definitely give the brown sugar a try. If you do, let me know how it turns out!
Second year to make this peach butter, but I have a problem, after 8 hours on low and cracked the lid open at 5 hours…it’s seeming to be more watery consistency….help! It’s still cooking now on low, don’t want to ruin….
Hi Cecilia… I would just keep on cooking it. The longer your peach butter cooks, the thicker it will get. Also, it will continue to thicken as it cools. Hope that helps! 🙂