Crockpot Peach Butter

Here is a great way to enjoy your peaches for several months. Spread on crackers or bread. I even like to put a little on my pancakes or French Toast!

Ingredients

12 ripe freestone peaches (tip *leave your peaches out of the fridge for about 1-2 days to let them soften a bit)

1 Tablespoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon allspice

1-1/2 cups sugar

Directions:
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. c-:

 

Cut the peaches into slices, and place in blender. Blend until smooth.

 

Place the pureed peaches into your Crock Pot, and top with cinnamon, cloves, allspice, and sugar. Cook on low until it reaches the thickness you want. Anywhere from 3-6 hours is good.



 

Spoon carefully into glass jars. You can use any size jars and leave 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 let them cook for 15 minutes.

 

Next, you’ll lift the jars out of the boiling water with a set of tongs 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!

As long as the top is sealed properly the butter does not need to be refrigerated. Use within about 6 months.

Recipe from: The Frugal Girls