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You are here: Home / Food / Crock Pot Spiced Peach Butter

by Stacy  98 Comments

Crock Pot Spiced Peach Butter

Peaches are a sign of summer. Peaches are delicious. Peaches are sticky. Peaches rot. I had a good amount of peaches in my fridge that were starting to go the way of the dinosaur…and I didn’t feel like canning them since there weren’t that many. And I didn’t feel like eating 3 pounds of peaches in one day either. While yes, I could do that…going to the ER to get my stomach pumped is not my idea of a good time. *Burp*

So, I think I had a stroke of genius when I decided to make this…I already had apple butter on the brain, thinking I could tweak my recipe and use stevia (which I haven’t tried yet). Then I thought to myself, “Self, I bet peach butter would rock my face off.” So, self decided to try it…and self was right. It DOES rock my face off. Self is a genius.

Crockpot Spiced Peach Butter. Use up some peaches that are about to go bad or some that you've frozen with this easy recipe.

To get this right, you’ll have to peel and pit your peaches. I just have to say that peeling peaches is about some of the best fun of all time. I really shouldn’t enjoy it so much…but it’s ROCKING AWESOME!

Have you ever peeled a peach? You just cut an X in the bottom of the peach, submerge it in boiling water for about 30 seconds, pull it out, burn the snot out of your finger, and use a knife to just peel that skin right off. It’s a miracle! It’s fun. I love it, have I mentioned that?

If you’ve never done it, here is a cool video about how to peel a peach. God bless You Tube.

Crockpot Spiced Peach Butter. Use up some peaches that are about to go bad or some that you've frozen with this easy recipe.

The process for this is much like the process for Strawberry Chia Jam and Blackberry Maple Syrup. You’ll cook and then when the fruit starts to break down, you’ll smash. Smashing is fun. I like to smash things with my potato masher. Except bugs. I don’t smash bugs with it. The holes are too big and it totally wouldn’t work. Not that I’ve tried. *Cough*

This cooks slowly on low for about 4 hours to really get the peaches soft. You could cook on high for 2 hours instead…but I’ll be honest, I don’t use high on my crock very much. I’m scared of it – kinda like I’m scared of the BROIL on my oven. It usually doesn’t end well…think smoke and fire alarms.

But yes you will use HIGH on this recipe and a few of my others. I try to break out of my comfort zone sometimes….like, once a year.

Crockpot Spiced Peach Butter. Use up some peaches that are about to go bad or some that you've frozen with this easy recipe.

After letting the peaches break down, we’ll have to let some of the liquid evaporate. We do that by propping the lid open and letting it cook for an additional two hours (see recipe at the bottom).

You’ll be cooking on high for this part. I know, scary. If something scares you, you conquer the fear by doing it. Does that sound as stupid to anyone else as it does to me? I hate snakes and I sure as heck ain’t gonna invite them to dinner, touch them, or even get close enough to see one in real life. The end.

Crockpot Spiced Peach Butter. Use up some peaches that are about to go bad or some that you've frozen with this easy recipe.

And because “butter” is supposed to be nice and smooth instead of chunky, when we’re done we’ll need to puree it. You can do this using an immersion blender (Dear Big Brother, this is my affiliate link if you’re in the market for an immersion blender) or a food processor…or a Blendtec. But after sending butter and milk all over my kitchen during the same day, I was a bit hesistant to use my Blendtec. So, out came the immersion blender! Which I really enjoy, by the way. It’s a nice little tool to have around.

Crockpot Spiced Peach Butter. Use up some peaches that are about to go bad or some that you've frozen with this easy recipe.

This makes a delicious spiced topping for sourdough bread…or pancakes…or a spoon. I ain’t picky. Annie kept begging for more, and I’m quite sure she would have downed the entire crock if I had left the room…you’d be surprised how fast 4 year olds can work. They’re like lightning.

Barry tried to convince me it was yucky – I think that’s so he could eat it all when I was asleep. The joke is on him though…I’m a light sleeper and I can hear the suction sound on the fridge door. BUSTED.

I put mine in a small mason jar for the fridge and then 3 other smaller 1 cup bowls for the freezer. I haven’t felt much like canning this year. The natives are wearing me out. You could can this if you are feeling froggy. If it lasts that long. Your natives might like it and then you’re outta luck.

Crockpot Spiced Peach Butter. Use up some peaches that are about to go bad or some that you've frozen with this easy recipe.

Crock Pot Spiced Peach Butter

  • 3 pounds peaches
  • ¼ cup water
  • 2 teaspoons cinnamon
  • ¼ teaspoon ginger
  • ¾ teaspoon stevia extract OR 1 cup sugar/sucanat/or ½ cup maple syrup
  1. Peel and chop peaches.
  2. Place peaches in crock with ¼ cup water.
  3. Cover and cook on low 4 hours.
  4. Mash.
  5. Add cinnamon, ginger and stevia.
  6. Prop lid and cook on HIGH 2 hours, stirring after the first hour.
  7. Puree with food preocessor or immersion blender.
  8. Freeze, can, or refrigerate.

Yield: about 4 cups

Crockpot Spiced Peach Butter. Use up some peaches that are about to go bad or some that you've frozen with this easy recipe.

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. Ruth A says

    August 4, 2021 at 9:57 am

    Love spiced fruit butter! Apple, pear and this year peach. I add a vanilla bean while cooking the last hour or so.

    Reply
    • staceface1981 says

      August 4, 2021 at 11:01 am

      Vanilla is always a good choice!

      Reply
  2. Tj says

    July 7, 2021 at 10:56 am

    My friend and I found this recipe recently. And we are wondering since we can alot of things so we have it thru out the year. If you water-bath it how long do you leave it in for? It or do you pressure can… Trust us we understand the natives thing we each have kids of our own lol

    Reply
    • staceface1981 says

      October 11, 2021 at 1:48 pm

      I haven’t canned it, so I’m not quite sure.

      Reply
  3. Tj says

    July 7, 2021 at 10:55 am

    My friend and I found this recipe recently. And we are wondering since we can alot of things so we have it thru out the year. If you water-bath it how long do you leave it in for? It or do you pressure can… Trust us we understand the natives thing we each have kids of our own lol

    Reply
  4. Maggie Smith says

    July 1, 2021 at 7:38 am

    I would rather use sugar than Stevia. How much sugar do I use to replace Stevia?

    Reply
    • staceface1981 says

      October 11, 2021 at 1:49 pm

      1 teaspoon of sugar equals ⅛ teaspoon of stevia powder.

      Reply
  5. Tammy says

    December 25, 2020 at 10:33 am

    I have used this recipe numerous times and it always turns out perfect. I use frozen peaches and omit the water. Perfection.
    Thank you for sharing.
    Tammy

    Reply
    • Stacy says

      December 26, 2020 at 9:01 am

      Thank you for the review, Tammy!

      Reply
  6. Melissa says

    September 16, 2018 at 7:51 am

    Good morning.. so I followed the directions and after the 2 hours of cooking on high, the peaches are still really liquidy.. I’ve purred them with no success.. suggestions?

    Reply
    • Julie Chittock says

      December 21, 2018 at 9:27 am

      I don’t know what to say about that. Perhaps your peaches had a higher moisture content. I would omit the water next time. I’m sorry it didn’t work well for you!
      Julie, Humorous Homemaking Team

      Reply
    • Granny Jean McDaniel says

      June 16, 2020 at 6:22 pm

      Put the peaches in a heavy bottom pot, add 1/2 cup of sugar and cook on medium low until thickened. This should probably take around 15-20 minutes. Stir, Stir, Stir do it does not stick. Or you can put cheese cloth in a large strainer and pour the peaches in to drain. You will lose a little, but better than trying to eat peach soup. Then reheat before you put in jars.

      Reply
  7. Ladette says

    August 6, 2016 at 11:27 am

    I made this recipe this week– it’s WONDERFUL!! Thank you so much for sharing!

    Reply
    • Stacy says

      August 6, 2016 at 8:54 pm

      Oh, I’m so glad you liked it!

      Reply
  8. Mary-Ann says

    July 3, 2016 at 11:39 pm

    What would this be considered on the Trim Healthy Mama Plan?

    Reply
    • Stacy says

      July 5, 2016 at 8:50 pm

      Hi Mary-Ann – I’m not on Trim Healthy Mama, so I can’t speak for plan approved recipes. So sorry.

      Reply
  9. CRK says

    August 30, 2014 at 1:17 am

    How many cups of peeled, chopped peaches can be extracted from 3 pounds?

    Reply
    • Stacy says

      August 30, 2014 at 2:39 pm

      I didn’t measure.

      Reply
  10. hlm says

    August 21, 2014 at 2:30 pm

    So…. is it 4 hours on low or 2 hours on high? Thanks!

    Reply
    • Stacy says

      August 22, 2014 at 9:05 am

      As a general rule with crock pot recipes, you can cook a recipe on high for half the amount that you can cook it on low. I usually prefer the results from cooking on low. The only thing this doesn’t really work for is recipes that are desserts – they almost always need to be cooked on high.

      Reply
  11. Christine says

    September 28, 2013 at 9:36 am

    Ginger.. Do you mean fresh ginger? Should I shred it?

    Reply
    • Stacy says

      September 28, 2013 at 6:20 pm

      No, I didn’t use fresh ginger.

      Reply
  12. Anjanette says

    September 25, 2013 at 2:55 am

    Thanks so much!! I was desperate for a peach recipe! Perfect! Featuring for Wellness Wednesday tomorrow!

    Reply
    • Stacy says

      September 25, 2013 at 8:33 am

      ROCK ON!

      Reply
  13. Guest says

    September 5, 2013 at 11:24 am

    Love this! Your writing style is awesome–you make me laugh every time! Everything is an adventure with you… thanks for spicing up my life! I am so going to try this… only thing is that I don’t actually have a “high” setting on my crock pot… do you think it will work on a lower setting? Keep up the awesomeness!

    Reply
    • Stacy says

      September 5, 2013 at 9:19 pm

      Yes – you will just have to cook it a bit longer. 🙂 Good luck and keep me posted!

      Reply
  14. Jennifer (@GrowingUpTriplets) says

    September 4, 2013 at 9:05 pm

    Yum! Thanks for linking up at Foodie Fridays on http://www.GrowingUpTriplets.com!

    Reply
    • Stacy says

      September 5, 2013 at 9:25 pm

      Thank YOU for hosting!

      Reply
  15. HandJ Cobb says

    September 4, 2013 at 9:55 am

    Oh man! I totally pinned this! I’m your newest follower as well, your blog is awesome! I can’t wait to try out this recipe, my husband has been making apple and pear butter for years, and peach butter…why didn’t I think of that before?!?

    Jessica

    http://www.domesticblisssquared.com

    Reply
    • Stacy says

      September 5, 2013 at 9:28 pm

      Thank you for stopping buy! 🙂 So nice to meet you.

      Reply
  16. Amy Roberts says

    September 3, 2013 at 11:39 pm

    Stacey, I like you more and more every day! I am afraid of the broiler. If the recipe says “broil” I come up with a million different ways to NOT broil OR I don’t even make the recipe. I laughed out loud when I read you were afraid of Broil too – we should start a support group! And peaches…oh my! Love me some peaches! I am sooo making this! Thank you!

    Reply
    • Stacy says

      September 5, 2013 at 9:30 pm

      I don’t even know why Broil is a setting. It should just say “Burn” or “Fire.”

      Reply
  17. Kelly Miller says

    September 3, 2013 at 9:12 pm

    This looks amazing!! I’ll be featuring you tomorrow on Show & Share Wednesday. 🙂

    Reply
    • Stacy says

      September 5, 2013 at 9:30 pm

      Thank you so much!!!

      Reply
  18. April Harris says

    September 3, 2013 at 10:21 am

    I have never had Peach Butter – but I’m hoping to try it soon. Your recipe sounds delicious, and I love that it can be made in a crock pot! I’ve featured it in my Hearth and Soul post this week. Thank you for sharing it with us, Stacy!

    Reply
    • Stacy says

      September 5, 2013 at 9:34 pm

      Wahoooooo!!!

      Reply
  19. Miz Helen says

    September 2, 2013 at 5:29 pm

    I just love Peach Butter and am so glad to have this recipe. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have had a great weekend and have a fabulous week.
    Come Back Soon!
    Miz Helen

    Reply
    • Stacy says

      September 3, 2013 at 6:15 am

      🙂 Thank you for hosting it!

      Reply
  20. Craft Dictator says

    September 1, 2013 at 7:33 am

    This looks great!! Come link up with us at Craft Frenzy Friday at http://www.craftdictator.com!! The link up is open until Wednesday!

    Reply
    • Stacy says

      September 1, 2013 at 8:16 am

      Thanks!

      Reply
  21. jennikolaus says

    September 1, 2013 at 12:45 am

    OMG this looks amazing!! I seriously am so excited to try this, thanks for sharing! Pinning!

    Reply
    • Stacy says

      September 1, 2013 at 8:16 am

      I’m so excited to eat it!

      Reply
  22. Kathleen says

    August 30, 2013 at 10:42 pm

    I love apple butter and this sounds great! I will be trying this for sure.

    Reply
    • Stacy says

      August 31, 2013 at 6:43 am

      Me too. *Burp*

      Reply
  23. maria @ close to home says

    August 30, 2013 at 8:57 pm

    wow this looks great, funny you said it is fun to peel peaches I just was thrilled to find a no peel peach pie recipe:0

    Reply
    • Stacy says

      August 30, 2013 at 9:55 pm

      Peach pie….be still my heart!

      Reply
  24. homemaidsimple says

    August 30, 2013 at 4:42 pm

    You are killing me!!! My mom’s peaches are almost ready, and I am so suggesting she use some to make this…and then taking a jar or two home with me. Maybe I could just bring you home with me? By the way, to avoid burning your poor fingers, after you take the peaches out of the boiling water, put them in an ice bath. Not for too long, but a quick dip makes them easier to handle, and then the peels should also just slip right off. Thanks so much for coming to Foodie Friday again!

    Reply
    • Stacy says

      August 30, 2013 at 9:57 pm

      Sure – I can cook for you…if you’ll clean my house. 🙂

      Reply
  25. Gina Kleinworth says

    August 30, 2013 at 3:38 pm

    Oh yum- I’m always looking for new crock pot recipes.

    Reply
    • Stacy says

      August 30, 2013 at 3:52 pm

      What a coincidence…me too! 🙂

      Reply
  26. Juggling Real Food & Real Life says

    August 30, 2013 at 12:08 pm

    I love all things peach so I can’t wait to try this. I used to eat a peach butter, but had to ditch it when I cleaned up my diet. I’m looking forward to bringing it back now. Thanks so much for sharing this with our Let’s Get Real hop. You always bring such amazing recipes. I can’t wait to read more.

    Reply
    • Stacy says

      August 30, 2013 at 1:51 pm

      Well thanks for the fantastic compliment. 🙂

      Reply
  27. Kristin @ herbanmomma.com says

    August 28, 2013 at 1:44 pm

    This sounds so yummy and super easy. I’m definitely going to be giving this a try. Followed you from the Homestead Barn Hop.
    Love for you to come by Wildcrafting Wednesday and share.
    http://www.herbanmomma.com/2013/08/wildcrafting-wednesday-8-28-13/

    Reply
    • Stacy says

      August 28, 2013 at 2:19 pm

      Thanks! 🙂

      Reply
  28. Sarah Puleo says

    August 28, 2013 at 1:18 pm

    This looks so yummy! I’m going to link to this in my peach recipe round up tomorrow. I’m sure my readers will want to see this easy peach butter.

    Reply
    • Stacy says

      August 28, 2013 at 2:19 pm

      Thanks for the link love! 🙂

      Reply
  29. Lisa says

    August 27, 2013 at 7:09 am

    OMG! This looks so good ! I would love for you to come share at the From the Farm Blog Hop this week. We’ll be favoriting all the peach linkups from this week at next weeks’ party, so be sure and link up before Thursday to be included!

    Lisa

    Fresh Eggs Daily

    http://www.fresh-eggs-daily.com/2013/08/from-farm-blog-hop_23.html

    Reply
    • Stacy says

      August 27, 2013 at 9:22 pm

      I link up with you every week. 🙂

      Reply
  30. Jill Success says

    August 26, 2013 at 10:16 pm

    YUM Stacy – that butter looks awesomely good!

    Thanks for linking to a Round Tuit!

    Hope you have a fabulous week!

    Jill @ Creating my way to Success

    http://www.jembellish.blogspot.com/

    Reply
    • Stacy says

      August 27, 2013 at 9:23 pm

      Well thanks a bunch for hosting it! 🙂

      Reply
  31. Cynthia L says

    August 26, 2013 at 9:08 pm

    I am glad you posted this, I tried to make peach butter in the crockpot and it failed! It tasted good, but it was not thick! Thanks for linking this to the In and Out of the Kitchen link party!

    Reply
    • Stacy says

      August 27, 2013 at 9:23 pm

      Gotta let the moisture escape!

      Reply
  32. Sara Howe says

    August 26, 2013 at 7:40 pm

    YUM!!! This sounds amazing! I’d love it if you’d stop by and link it up at Random Recipe Link Up

    Reply
    • Stacy says

      August 27, 2013 at 9:23 pm

      Thanks for the invitation.

      Reply
  33. Becky Diestelkamp-Woodham says

    August 26, 2013 at 10:52 am

    Oh yum! I was just getting ready to make apple butter but I might have to switch things up. I have a few peaches laying around. Thanks for sharing! Stop by my Friday’s Five Features and link up this post (and
    others)! http://diy-vintage-chic.blogspot.com

    Reply
    • Stacy says

      August 27, 2013 at 9:25 pm

      Well hey – just make both. 🙂

      Reply
  34. Holly says

    August 25, 2013 at 9:51 am

    I’m making this right now, and was wondering how long you put them in the canner? I think I will process jelly jars for 20 minutes, because the pints of just peaches are 25 minutes at my altitude.

    Reply
    • Stacy says

      August 25, 2013 at 9:46 pm

      I’m not sure – I didn’t can them. I froze mine…if you have a canning book, like Ball, see what it says about butters. 🙂

      Reply
  35. Holly says

    August 24, 2013 at 7:23 pm

    I’m in love. I’m making a double batch tomorrow. One batch made today and I want to have this stuff for the rest of forever.

    Reply
    • Stacy says

      August 25, 2013 at 9:47 pm

      Preach it, girl. Preach it.

      Reply
  36. Jenn says

    August 23, 2013 at 10:34 pm

    Oh yum! Peach butter sounds amazing! Anything with peaches really is good, actually. My grandma makes peach-orange jam and that is still one of my favorite things to this day. Put it on some fresh homemade bread and you can’t stop eating it! {I am pregnant right now, so all I think about is food– ha ha!} Thanks for the recipe!

    Reply
    • Stacy says

      August 24, 2013 at 5:59 am

      I’m nursing so all I think about is food too. LOL LOL

      Reply
  37. Tina says

    August 23, 2013 at 8:15 pm

    That clears it up. Thanks!

    Reply
  38. Stacey says

    August 23, 2013 at 6:02 pm

    Thanks a lot, Stacy! I forgot to stop at market and pick up more peaches on the way home. NOW I want this. *sigh*
    On an up note though, I got frozen boysenberries at the Amish store, and I’m going to have a look-see at that syrup recipe. I’m going to make my first ever batch of THM Pancakes in the morning. Don’t worry–the second Manling is a junior firefighter. Hee!

    (Oh…and the snake thing? Yeah, “face your fears” and “knowledge is power”. HA! Creepy, slithery things without legs should not be allowed! But I could probably get a job as a herpetologist if I ever need the money.)

    Reply
    • Stacy says

      August 23, 2013 at 9:12 pm

      Cool!!! I have never had boysenberries!

      Reply
      • Stacey says

        August 24, 2013 at 9:17 pm

        It was good. It was really good. YUM.

        Reply
        • Stacy says

          August 25, 2013 at 9:47 pm

          Awesome!

          Reply
  39. Lori says

    August 23, 2013 at 1:47 pm

    OH, man, Stacy, that looks yummy! How did you know I have a 25 lb box of peaches in my frig that need to have something done with them? Thanks for posting this today. I will be making this today. Or maybe tomorrow. (I’m not going to make all 25 lbs into peach butter….in case you were wondering….)

    Reply
    • Stacy says

      August 23, 2013 at 2:53 pm

      Well why not?

      Reply
      • Lori says

        September 6, 2013 at 12:37 am

        You convinced me. I did. The whole box. 2 crocks full.

        Reply
        • Stacy says

          September 6, 2013 at 7:24 am

          I’m good at convincing. I’m also good at eating. *Burp*

          Reply
  40. Tina says

    August 23, 2013 at 1:38 pm

    Hi Stacy,
    I am just starting to read THM. I noticed that this recipe calls for stevia extract. I am confused about the different forms of stevia mentioned in recipes. What is the difference between stevia, stevia extract, Truvia,NuStevia, Nunaturals, etc. Sometimes the recipe calls for more than one of these. Can you help! I’m a little slow.

    Reply
    • Stacy says

      August 23, 2013 at 2:55 pm

      Stevia extract is the purest form…it’s very concentrated and you need very little. Currently, my favorite is Kal Stevia Extract. Used to be NuNaturals, but they quit making the good stuff. Truvia is a mixture of erythritol and stevia – stronger than sugar but not as strong as stevia. It’s good for baking because you have the bulk. Then there is xylitol and erythritol which are sugar alcohols made from plants and fruits. Sometimes a recipe will call for more than one because it’s very expensive to use, let’s say ALL truvia. So it might say 4 tablespoons of Truvia plus a shake of stevia. 🙂 Does that help?

      Reply
      • Tina says

        August 23, 2013 at 4:50 pm

        Yes, it does. Thanks!

        Reply
  41. Melissa Warren says

    August 23, 2013 at 12:03 pm

    Would you use the same principal in making apple butter? I cannot eat peaches (because I think they’re disgusting lol) but my friend and I will be making apple butter next month (tradition) and I’d love to be able to make it THM compliant by using the stevia.

    Reply
    • Stacy says

      August 23, 2013 at 9:20 pm

      Should be able to. I’ll be attempting it myself with my recipe linked above.

      Reply
  42. Tanya Miles says

    August 23, 2013 at 10:15 am

    Seriously, Stacy, you are killing me! The only thing I could love more than apple butter would be peach! Do you think it would work with apricots?

    Reply
    • Stacy says

      August 23, 2013 at 9:21 pm

      Sure! 🙂

      Reply
  43. Carole says

    August 23, 2013 at 9:41 am

    My mother in-law taught me to make peach butter years ago with not so great peaches. She didn’t really use a recipe–just taste as you go.

    Reply
    • Stacy says

      August 23, 2013 at 9:22 pm

      That drives me bananas. LOL LOL

      Reply
  44. Rebekah says

    August 23, 2013 at 9:23 am

    I’m definitely going to try this recipe! So I don’t burn my fingers, I submerge the peaches into an ice water bath after the 30 seconds in the boiling water. 🙂

    Reply
    • Stacy says

      August 23, 2013 at 9:23 pm

      Yeah, yeah…everyone’s a critic. 😉

      Reply
  45. Nikki says

    August 23, 2013 at 9:18 am

    Yes…this looks delicious. I was going to can peaches (sliced) but my peaches are tiny and many are getting mushy…this is a better option 🙂 My family LOVES apple butter…so why not? 🙂

    Reply
    • Stacy says

      August 23, 2013 at 9:23 pm

      Exactly – why not?

      Reply
  46. KelliSue says

    August 23, 2013 at 8:45 am

    Stacy, thank you for posting this recipe. For blanching peaches, the procedure that I use is to drop the peaches into boiling water, and leave there for a minute, then immediately plunge into icy cold, or when I’m feeling haphazard, cold tap water. There, my fingers feel safe from injury right away. 😉 The kids help me peel, from 2 years old on up, because when we make peach butter, we go big, or stay home! I use the immersion blender in the pot after peeling, before measuring, so I’m measuring a semi-puree’ for each jam or butter recipe. I don’t always feel motivated to wash up my vitamix blender or I might be doing two flavors of jams at the same time. I’ve been hoping to start making some jams or butters with Truvia but have felt overcautious and not made the leap yet. Thanks! I think I shall, after all.

    Reply
    • Stacy says

      August 23, 2013 at 9:24 pm

      I’m not over-cautious with food…but I mess up a LOT with it. Ha!

      Reply
  47. Sandy says

    August 23, 2013 at 8:37 am

    This sounds good! Thanks

    Reply
    • Stacy says

      August 23, 2013 at 9:24 pm

      You’re most welcome!

      Reply


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