How to Make Homemade Peach Butter in the Crockpot | Peach Season
Today I'm showing you how I make my homemade peach butter!
The fall air sweeps through the screen door, fluttering pages on the nearby front table, while the sun casts a warm yellow haze on the floor. So perfectly warm, and so perfectly yellow, that my chiweenie McGee has deemed it the perfect place to take an autumn nap. A box of peaches rest in the kitchen. Their sweet aroma announces that they are in fact-very suddenly per usual-very ripe and ready to be bottled, boiled, and baked into perfection. It's my favorite fruit season of the year...well except for cherries!
It's the season of peach ricotta ice cream, peach salsa, peach caprese salad, and peach licuado. My favorite place to start when preserving most types of fruit is to start with a fruit butter! Fruit butters are great because they can easily be turned into syrups, salad dressings, barbecue sauces, marinades, and more! I love how versatile they are, and I follow this same method with apricots and plums. Today I'm sharing with you my peach butter recipe as well as a Youtube tutorial that follows a similar method to mine! Enjoy!
Ingredients
- 8-10 large peaches
- Juice from 1 Lemon
- 1 Pinch of Salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
Directions
- Peel peaches, remove pit. (I didn't peel them when I first made this, but ended up preferring the peach butter with peeled peaches.)
- Add peaches, sugar, lemon juice, spices and water to the crock pot.
- Prop a wooden spoon or some chopsticks underneath the lid of the crock pot and cook on low for 4 hours. Slip an immersion blender under the lid, and puree to reduce splattering. Cook a little longer until the peach butter is thicker.
Easy DIY Crockpot Peach Butter | Kayla Stocum
So easy, anyone can do it. Peach butter! Recipe: A crock pot full of peaches that are pitted. You can peel if you want but it is not necessary. 2 1/2 cups of sugar 1 1/2 tsp cinnamon 3/4 tsp ground clove You can use whatever spices you like. Some people like nutmeg, or even no spices. Completely up to you and what your taste is.
You also can just freeze this or use right away. Canning is not necessary.
- Video Description