Capture the sweet flavors of summer with this simple peach butter recipe, perfect for spreading, mixing or gifting.
Instructions
1
Combine the ingredients
2
In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves. Transfer this mixture to a 5-quart slow cooker. Editor's Tip: To easily remove the skins from fresh peaches, blanch them in boiling water for 30 seconds, then transfer them to an ice bath. The peels should slip off effortlessly.
3
Cook the mixture
4
Cover the slow cooker and cook on low for 8 to 10 hours, stirring occasionally, until the peaches are very soft.
5
Stir in the tapioca. Cook uncovered on high for one hour or until the butter has thickened to your desired consistency. Editor's Tip: For a smoother texture, use an immersion blender to puree the peach butter before thickening.
6
Store it in jars
7
Pour the hot peach butter into pint jars or freezer containers and let it cool to room temperature for about 1 hour. Cover and refrigerate for up to three weeks or freeze for up to 1 year. Editor's Tip: Preserve your fruit butter with water bath canning for shelf-stable storage. Once in jars, bring a large pot to a boil and process the jars for 10 minutes.
