Easy Slow Cooker Peach Butter

This has all the flavors of fall - and it's so easy in the slow cooker

Peel and pit peaches (or apples, plums, apricots, pears). Use any amount that will fit in your slow cooked.

Crush or puree gently in the blender (don't turn into juice).

Measure amount of puree and add sugar - 1/2 cup sugar to each cup of puree.
(I used my vitamix so I could measure right on the container)

Add desired spices (see below).

Put in slow cooker with lid propped open so puree can reduce all day until it thickens to the consistency you like. I left mine 10-12 hours.

I poured my Peach Butter into clean half pint jars, added lids and processed in a boiling water bath for 10 minutes.

For more info on the canning process - check the National Center for Food Preservation instructions

Optional Spices
For 1 gallon of pulp use any of all of these: 1 tsp cinnamon, 1/2 tsp ground allspice, 1/2 tsp cloves and 1/2 tsp ginger.

I was able to fit 1/2 gallon of pulp in my slow cooker so I added a little less than half of these - plus a little salt to boost the taste.

It's absolutely delicious! Can't wait to make some homemade whole wheat bread to spread it on.

Canning Peaches

 

My little tree decided I needed peaches this year lots of them. It's only the second year of producing and did it ever go crazy! Poor thing broke two branches because of the weight of the fruit. We aren't very good at taking care of trees. I did thing the peaches - lots - but obviously not enough.

So I dived back into ancient history and revived my canning skills. To be honest - I wouldn't go out and buy peached to can them. It's lots of work. But when they are a give from your very own tree, that's different.

Here's what I made:

Simple quarts of peach halves and slices in light syrup - haven't tasted them yet but I'm sure they will be fun in winter. I did learn something - the peaches peel and pull of the stone much easier after sitting on my outdoor table for a few days. They felt ripe but were hard to peal. Later when I made the jams it was much easier. So my pieces in the jars and a bit messy.

Raspberry Peach freezer jam based on the Sure Jell package insert - didn't like this one at al. It's way too sugary.

Peach freezer jam - better than the raspberry. I like it

and BEST OF ALL BY FAR

Peach Butter - much less sugar, added spices and so yummy! Recipe is in a different post.

Total so far (and there's still loads of peaches on the table:

28 quarts of peaches
8 half pints of peach raspberry jam
3 pints of peach jam
12 half pints of peach butter
4 bags of frozen peaches




Thank you tree!!!!