Crock-Pot Peach Butter
Crock-Pot Peach Butter
Ingredients
Makes about 4 lbs of peach butter
16 large ripe peaches (I used freestone)
1 tablespoon ground cinnamon
¼ teaspoon allspice
2 cloves
¾ cup sugar (I used coconut sugar)
Juice of ½ lemon
Directions
Bring a large pot of water to a boil. Drop peaches in the water for 1 minute.
Using a slotted spoon, fish peaches out of the water and place them into a large bowl filled with iced water. Wait for 2 minutes, then take them out and slide the skin right off.
Alternatively you can use a regular peeler and skip the boiling/water method.
Roughly cut peaches into pieces and place in a blender. Blend until smooth.
Place pureed peaches in the Crock-Pot, sprinkle cinnamon, allspice, cloves, and sugar on top.
Place a long wooden spoon (or 2 wooden chopsticks) across the top of the Crock-Pot, then place the lid on top (this will allow the water to evaporate and the peach butter to reduce.)
Cook on low for 10 to 12 hours, stirring every few hours, until thick and spreadable. Make sure to re-vent the lid after each stir.
Turn off the slow cooker, uncover, add lemon juice, and stir to combine.
Place hot peach butter in sterilized jars, leaving ¼-inch headspace. Cover with sterilized lids and rings.
Process in a water bath for 10 minutes.
Remove to counter and allow to cool before storing in a cool, dry, dark place.
Alternatively let the peach butter cool completely. Pour into jars and store in the refrigerator. It will keep for about two week or in the freezer for 6 months.