Easy Slow Cooker Peach Butter

It’s peach week in Georgia!!!! To help celebrate, I want to share an easy peach butter recipe. It’s easy and delicious. Even if you are new to preserving foods, you will be shown how easy it is to make.

A Georgia Peach

Not everyone in Georgia gets the opportunity to grow up next to a peach farm, and now, as an adult, we have our own peach trees with a farm down the road. I must admit a peach is my favorite fruit.

Cling versus Free? That is the question.

I just recently learned that peaches come in two types. There are two types of peaches: clingstone and freestone. Cling peaches are the type where the fruit is woven into the pit. You need to separate the fruit from the pit or seed. Cling peaches are very juicy and sweet, making them an ideal choice for canning and making jellies. If canning is what you’re interested in, then the clingstone is the way to go.

Freestone is a term used to describe varieties where the pit is separated from the flesh. In some cases, the pit or seed can fall out once the fruit is cut. Free peaches are the most common type found at local markets and grocery stores, as they are best when eaten fresh. Free peaches are typically larger than cling peaches. They are used in cooking, baking, canning, and freezing.

Which brings me to this post. I’d like to share a quick and easy peach butter recipe that can be prepared in a slow cooker and stored in the refrigerator.

What is a Peach Butter?

Peach butter is a luxurious creamy spread made from peaches, sugar, and water that can be made in a crockpot (slow cooker). It is super easy to make.

This time-tested recipe for peach butter is adapted from Ball Complete Book for Home Preserving.

Peach Butter Recipe

Makes 2- 8oz jars

Prep Time: varies 5 mins up

Cook time: 10 hours

Ingredients

• 2 to 2 1/2 pounds of fresh peaches, peeled, pitted, and coarsely chopped, or frozen peaches.
• 2 Tablespoons water or apple juice
• 2/3 cups granulated sugar
• Grated zest and juice of 1 lemon

If using frozen peaches, you can skip steps 1 -3. If using fresh peaches, start with step 1.

Step 1: Prepping the Peaches

Wash peaches under cool water, rubbing them with both hands to remove the fuzz.

Step 2: Blanching the Peaches

In a medium saucepan, put enough water to cover about 3 to 4 peaches. Bring water to a boil. Once water is boiling, add 3 or 4 peaches with a slotted spoon. Let them have full contact with the water for about 30-60 seconds. Remove the peaches with your slotted spoon, putting them in a large bowl of ice water. This will help them to cool down, so the peelings are easier to remove. After 1 or 2 minutes, remove the item from the cold water and place it on a clean towel or in a drain. Repeat this process 3 – 4 peaches at a time until all peaches are blanched.

Step 3: Slicing the Peaches

Cut the peaches in half lengthwise, circling around the pit in the middle of the peach. Twist the peach slightly in both hands to separate the two halves from the pit. Remove the pit and any stringy, fibrous flesh from the pit area.

Peel the outer skin off the peach halves using your hands or a paring knife. Discard the pits and skins from the peaches. The skin should peel off easily if the peaches are blanched properly.  (You can also just peel them by hand with a sharp paring knife.)

Step 4: Cooking the Peaches

Combine Ingredients. Place peach slices, sugar, lemon juice, and apple juice (or water) into the slow cooker and stir to combine.

Cover and cook on low for 6–8 hours, stirring occasionally. Blend with an immersion blender until smooth, do not liquefy. Then cook uncovered for 1–2 more hours until thickened.

The consistency of your butter will be a personal preference. As this is essentially a longer cook time—slow cooking all day until reaching your preferred consistency.

Optional: I like to add cinnamon, and ground cloves to taste.

Step 5: Finish and Store

Let it cool slightly, then transfer to a sterilized jar(s). Store in the refrigerator for up to 2 weeks or freeze for longer storage

To Freeze: Freeze and lay flat the peach butter in ziplock freezer bags for up to 3 months. Thaw in the fridge overnight before using.

How to Use Peach Butter?

• Spread peach butter on pancakes, waffles or biscuits.
• Peach butter is good on toast or toasted English muffins.
• Use it in oatmeal
• Use it as a filling for crepes
• Spoon over ice cream

No matter how you use peach butter—it’s a delicious treat.

Other Peach Tips and Recipes

Read other peach tips and recipes

• Peach ice cream
• Mana’s old-fashioned Peach Cobbler
• Southern Style Peach Pie
• Canning Peaches
• Tips on Freezing Peaches

If you’re as obsessed with peaches as I am, you’ll also enjoy learning to cook, bake, and preserve them. This peach butter is so delicious, you will enjoy spooning it onto a warm biscuit.

Comment below or send me a message to let me know if you’d like a printable version of this recipe or additional tips for preparing it.