K This recipe is similar to my other peach fruit butter recipes but, this is finished off in a slowcooker - this makes a rather large batch - if you want to start smaller - try my Homemade Peach Butter (small batch) or my Peach Butter with a kiss of vanilla.
All are easy to make and taste great! ~Enjoy! Diane
SlowCooker Peach Butter
8 Cups Chopped Peaches (approx 15 Med)
1/2 cup water
2 1/2 Cups sugar
2 1/2 Cups honey
1 small lemon, zested with juice added in
(Approx 1 Tbs zest and 2 Tbs juice)
1/2 tsp vanilla bean paste
Wash peaches in cold water to remove dirt and fuzz.
Cut an 'X ' mark on the stem end of each peach.
Blanch peaches in boiling water for about one minute.
Plunge peaches in ice water and let set for two minutes.
Peel away skins, slice and remove the pit.
**If your peaches are fully ripe - the skins will be easy to peel off using a paring knife - I sometimes luck out and can do this without blanching. To me, peaches are ripe when you can press the flesh with your thumb and leave a slight indentation into the peach. Once peeled, slice and pit your peaches.
Combine all in a stainless pot on stove top, cook down until peaches
Are soft, blend with immersion blender, pour carefully into a Slowcooker
To cook-down all day (or overnight) on LOW until it reaches the consistency
You like, (Keep in mind, this can take some time - I like my butter to be firm enough
to round up on a spoon and not runny) The last batch I made cooked down approx 12-14 hours.
Prior to jarring, I do the "plate test" by placing a small dish in the freezer for at least 10 mins. I place a spoonful of peach mixture onto plate and tip plate - mixture should not run at all. As well, the mixture should mound/round up easy onto a regular spoon and not run off back into slow-cooker.
Wash jars in warm soapy water, rinse and place in canning pot/water to warm up jars for canning. Place lids and bands in warm (not boiling) water.
Setup your area to process the butter.
Ladle hot butter into hot jars, leaving ¼ inch head space.
Remove any air bubbles.
Wipe rim of jar to remove any food particles.
Adjust two piece caps on jar and tighten finger tight.
Process in a water bath canning pot for 10 minutes (or according to regs in your area)
Remove and place on cloth towel in a draft free area.
Do not move jars for 24 hours to allow for proper seal.
Any jars that haven't sealed properly place in fridge for immediate use.
Date and Label your jars, Peach Butter will keep up to one year in storage.
Yield: Approx 5 pints
Recipe & Photos by: Diane Baker
Peaches From: Washington Fruit Commission
F I N D A R E C I P E