Ingredients
Scale
- 4 pounds of fresh peaches (about 10-12 large peaches)
- 2 cups of granulated sugar
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1 tablespoon of lemon juice
- 1 teaspoon of vanilla extract
Instructions
- Start by washing your peaches thoroughly. Peel, pit, and slice them into small pieces. If you prefer a smoother texture, you can puree the peaches using a food processor or blender at this stage.
- Place the peach slices (or puree) into your Crock-Pot. Add the sugar, cinnamon, nutmeg, and lemon juice. Stir everything together until the peaches are well coated with the sugar and spices.
- Slow cook on low for 6-8 hours. Stir occasionally to prevent sticking and to help the flavors meld.
- If you prefer a very smooth peach butter, you can use an immersion blender directly in the Crock-Pot to blend the mixture until smooth.
- Once your peach butter is smooth and thickened a bit, stir in the vanilla extract. Let it cook for another 30 minutes to allow the flavors to combine fully.
- Carefully ladle the hot peach butter into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean, place the lids on, and screw the bands until fingertip-tight.
- If you plan to store the peach butter for a longer period, process the jars in a water bath canner for 15 minutes. Be sure to adjust for your elevation if you live 1,000 feet or more above sea level. (Refer to the chart linked in the blog post above.)
Notes
You can substitute the cinnamon and nutmeg for 1 1/2 tsp pumpkin pie spice.
- Prep Time: 45 minutes
- Canning Time: 15 minutes
- Cook Time: 6-8 hours