Old Fashioned Peach Butter Crock Pot Recipes

CROCKPOT PEACH BUTTER RECIPE

Steps:

• 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. 4 - 6 hours is typically good, although it may take longer. After 4 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 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!

OLD-FASHIONED PEACH BUTTER

Steps:

• In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves. Transfer to a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until peaches are very soft, stirring occasionally., Stir in tapioca. Cook, uncovered, on high for 1 hour or until thickened. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and refrigerate up to 3 weeks or freeze up to 1 year. To use frozen peach butter: Thaw in the refrigerator for 1-2 days; use within 3 weeks.

PEACH BUTTER OR PEACH MANGO BUTTER

Steps:

• Put all ingredients in the crock pot. Cook for 2 1/2 hours on low with lid on.
• Then prop open the lid (use a wooden spoon laid across the edge) and cook for another 2-3 hours or until the fruit mixture is soft.
• Use an immersion blender or process the mixture in a blender until smooth and thick.
• Ladle into jars and refrigerate.

OLD-FASHIONED PEACH BUTTER RECIPE

Steps:

• Start by removing the pits from your peaches and cutting them into quarters.
• Toss them in your food processor or high-speed blender, and process until they are smooth. (Be careful not to liquefy them- we are wanting a smooth puree, not peach juice)
• Now we need to cook the puree so it reaches the perfect consistency. You have two options: a slow cooker or a regular ol' pot on the stove.
• Slow Cooker Version: This method takes longer (anywhere from several hours to all day), but requires less babysitting. Simply pour your peach puree into your slow cook, and set it on low. You'll want to crack the lid open to allow the steam to escape. Otherwise, your peach butter won't reduce and thicken.
• Stove top Version: This method takes less time, but you need to be there to make sure you don't get peach butter spewed all over your kitchen. Pour the peach puree in a large stock pot and set it on the stove over medium-low heat. Stir frequently to prevent burning (and splashing) and continue to cook until it reaches the desired consistency (30-40 minutes)
• Perform a quick taste test to see if you need to add sweetener- my peaches were pretty sweet already, so I only added about 1/2 cup of sweetener to my batch.
• Now eat and enjoy, or freeze or can for later.

OLD-FASHIONED PEACH BUTTER - CROCK POT

Steps:

• In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves; mix well.
• Transfer to a 5 qt slow cooker.
• Cover and cook on low for 8 to 10 hours or until peaches are very soft, stirring occasionally.
• Stir in tapioca.
• Cook, uncovered, on high for 1 hour or until thickened.
• Pour into freezer containers; cool to room temp, about 1 hour.
• Refrigerate or freeze.

OLD-FASHIONED PEACH BUTTER

Steps:

• Place half of peaches into container of an electric blender; process until coarsely chopped.
• Pour into a flat-bottomed kettle.
• Repeat procedure with remaining peaches.
• Stir in sugar.
• Cook over medium low heat, stirring frequently 30 minutes or until mixture thickens.
• Quickly ladle butter into hot sterilized jars, leaving 1/4 inch headspace.
• Cover at once with metal lids and screw bands tight.
• Process in boiling water bath 5 minutes.