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.
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.
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.
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.
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.
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.
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
- Peel and chop peaches.
- Place peaches in crock with ¼ cup water.
- Cover and cook on low 4 hours.
- Mash.
- Add cinnamon, ginger and stevia.
- Prop lid and cook on HIGH 2 hours, stirring after the first hour.
- Puree with food preocessor or immersion blender.
- Freeze, can, or refrigerate.
Yield: about 4 cups
Love spiced fruit butter! Apple, pear and this year peach. I add a vanilla bean while cooking the last hour or so.
Vanilla is always a good choice!
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
I haven’t canned it, so I’m not quite sure.
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
I would rather use sugar than Stevia. How much sugar do I use to replace Stevia?
1 teaspoon of sugar equals ⅛ teaspoon of stevia powder.
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
Thank you for the review, Tammy!
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?
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
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.
I made this recipe this week– it’s WONDERFUL!! Thank you so much for sharing!
Oh, I’m so glad you liked it!
What would this be considered on the Trim Healthy Mama Plan?
Hi Mary-Ann – I’m not on Trim Healthy Mama, so I can’t speak for plan approved recipes. So sorry.
How many cups of peeled, chopped peaches can be extracted from 3 pounds?
I didn’t measure.
So…. is it 4 hours on low or 2 hours on high? Thanks!
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.
Ginger.. Do you mean fresh ginger? Should I shred it?
No, I didn’t use fresh ginger.
Thanks so much!! I was desperate for a peach recipe! Perfect! Featuring for Wellness Wednesday tomorrow!
ROCK ON!
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!
Yes – you will just have to cook it a bit longer. 🙂 Good luck and keep me posted!
Yum! Thanks for linking up at Foodie Fridays on http://www.GrowingUpTriplets.com!
Thank YOU for hosting!
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
Thank you for stopping buy! 🙂 So nice to meet you.
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!
I don’t even know why Broil is a setting. It should just say “Burn” or “Fire.”
This looks amazing!! I’ll be featuring you tomorrow on Show & Share Wednesday. 🙂
Thank you so much!!!
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!
Wahoooooo!!!
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
🙂 Thank you for hosting it!
This looks great!! Come link up with us at Craft Frenzy Friday at http://www.craftdictator.com!! The link up is open until Wednesday!
Thanks!
OMG this looks amazing!! I seriously am so excited to try this, thanks for sharing! Pinning!
I’m so excited to eat it!
I love apple butter and this sounds great! I will be trying this for sure.
Me too. *Burp*
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
Peach pie….be still my heart!
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!
Sure – I can cook for you…if you’ll clean my house. 🙂
Oh yum- I’m always looking for new crock pot recipes.
What a coincidence…me too! 🙂
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.
Well thanks for the fantastic compliment. 🙂
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/
Thanks! 🙂
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.
Thanks for the link love! 🙂
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
I link up with you every week. 🙂
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/
Well thanks a bunch for hosting it! 🙂
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!
Gotta let the moisture escape!
YUM!!! This sounds amazing! I’d love it if you’d stop by and link it up at Random Recipe Link Up
Thanks for the invitation.
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
Well hey – just make both. 🙂
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.
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. 🙂
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.
Preach it, girl. Preach it.
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!
I’m nursing so all I think about is food too. LOL LOL
That clears it up. Thanks!
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.)
Cool!!! I have never had boysenberries!
It was good. It was really good. YUM.
Awesome!
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….)
Well why not?
You convinced me. I did. The whole box. 2 crocks full.
I’m good at convincing. I’m also good at eating. *Burp*
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.
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?
Yes, it does. Thanks!
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.
Should be able to. I’ll be attempting it myself with my recipe linked above.
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?
Sure! 🙂
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.
That drives me bananas. LOL LOL
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. 🙂
Yeah, yeah…everyone’s a critic. 😉
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? 🙂
Exactly – why not?
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.
I’m not over-cautious with food…but I mess up a LOT with it. Ha!
This sounds good! Thanks
You’re most welcome!