Crock-Pot Peach Vanilla Butter

I am just so loving the fresh peaches this time of year and I wanted to do a little bit of canning. But gosh it is so hot this year, up in the triple digits here, which is pretty rare for us up here in a Wyoming. So this recipe let’s you do all your cooking in the crock-pot. And you can either refrigerate the peach vanilla butter for up to 2 months or freeze it for up to 6 months or if you are feeling adventurous get out the canning supplies and boil that water and process in a hot water bath for 20 minutes. I decided it was too darn hot so I just put one jar in the fridge and one in the freezer.

This is a small batch recipe and only make two 8 oz. jars of peach vanilla butter. But you could easily double or triple this batch and cook for a bit longer. I had already used up most of my peaches in my Crock-Pot Peach Crisp recipe so that is why this is a small batch recipe.

 

Start with fresh peaches

Fresh Peaches

Peel peaches

Peel Peaches

Chop peaches into large chunks or slices

Chopped Peaches

Add sugar to peaches in crock-pot

Add Sugar To Peaches

Scrap vanilla bean

Scrape Vanilla Beans

Add vanilla bean seeds and pods to peaches.

Vanilla Beans And Peaches

Cover and cook on low for 4 hours.

Remove vanilla bean pods and blend peaches in blender.

Pour blended peaches into crock-pot and cook covered with lid slightly propped open for another 1-2 hours.

Prop Up Crock-Pot Lid

Crock-Pot Peach Vanilla Butter

Rating: 51

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours, 30 minutes

Crock-Pot Peach Vanilla Butter

Ingredients

8 Peaches
2 Vanilla Beans
1/4 Cup Sugar

Instructions

  1. Peel peaches, remove pit and cut into chunks or slices and place in crock-pot.
  2. Cut each vanilla bean in half lengthwise and scrap out the vanilla bean seeds with a spoon and put seeds and the pods into the crock-pot with the peaches.
  3. Add the sugar and stir to combine.
  4. Cover and cook on low 4 hours.
  5. Remove the vanilla bean pods.
  6. Pour cooked peaches into the jar of a blender and cover.
  7. Carefully (the mixtures will be hot!) blend the peaches until smooth.
  8. Pour pureed peaches back into crock-pot and cover, but prop up the lid of the crock-pot with a chopstick or other heat proof utensil to allow moisture to escape.
  9. Continue cooking on low for 1-2 hours, stirring every now and then to prevent peach butter from burning.
  10. Pour into jars or containers and refrigerate for up to 2 months, freeze for up to 6 months or process in a hot water bath for 20 minutes.
http://crockpotladies.com/crockpot-peach-vanilla-butter/

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Comments

    • says

      Hi Denise,

      Although I have not tried it I would think that you could use vanilla extract just fine. What I would do is use 2-3 teaspoons of vanilla extract and add it when the peach butter is done cooking so that you are no cooking off the vanilla flavor.

      Heidi

  1. Karen Walling says

    Do you think you could make this with Splenda?
    My husband is a diabetic and I would love to know if you or anyone you know has substituted the sugar for an alternative.
    Thanks and it sounds divine! This would also make great gifts! Cant wait to try!!

    • says

      Hi Karen,

      I think you could use Splenda just fine in this recipe. In fact you could probably just leave off the sugar and it would come out just fine. There is only 1/4 cup of sugar in the recipe and if your peaches are sweet ripe and sweet I would think leaving off the sugar would be fine. Especially if you are going to freeze or just refrigerate. You may need the extra sugar if you are going to actually can this. I am not a canning expert so I don’t want to steer you down the road to botulism or something! LOL

      • Karen Walling says

        Thanks for the reply! I will try it and let you know how it goes, either with or without the sugar substitute. Keep on crockin!!

  2. Mary says

    Just made this…glad I read the part about adding vanilla extract at the end…I couldn’t find vanilla pods. I bottled the juice that cooked off the peaches for an herbal tea base…I bet it’s going to be great!

    • says

      Hi Vicky, thanks for dropping by! This recipe makes two (2) 8 oz. jars. And you should be able to store the jars after they are processed in a hot water bath for about 8-months to a year.

      • Jenn says

        This recipe is AMAZING!! I used little 1/2 pint jars so I was able to get more – I figure they will be wonderful teacher gifts this year – as well as Christmas basket add ins for family! I’m wondering – is there way to thicken the recipe up a little? Mine spreads wonderfully, but is much like the consistency of gerber applesauce.

        • says

          I am so glad you enjoyed this recipe Jenn, it does make wonderful gifts around the holidays. Or just when you want to spread a little sunshine and cheer to someone!

          As far as thickening it up. Because the water content of peaches can really vary quite a bit the key is to just cook it longer until you have the right consistency. It should be a bit thicker than applesauce for sure. More like really soft room temperature butter. Or apple butter 😉

  3. Party says

    I gave up on fresh peaches! I cannot peal them without a frustrating mess. I’ve tried blanching them first. If you can give me the secret I’d love to try this recipe please!

    • says

      I am not sure I have a secret. I just use a vegetable peeler and peel them. The riper they are the juicier the peaches are so they can be a bit trickier but I just peel over the sink or a bowl so I don’t make too much of a a mess. Hope you will give this one a try. I will let you in on a secret though…you can make this with the skins on. I didn’t notice a difference at all.

      • Kara says

        Hi there! I’m excited to try this and would love to leave the skins on, both for ease and for nutrients. Will this effect their ability to be canned though? I know you said you’re not a canning expert but if you or anyone else knows, I’d love to hear! Thanks!

        • Lady Katie says

          This is Katie, and I am not an expert…but I definately love to can. I would think that skins on would make for harder spots in the butter. that and the skins wont mash like the other fruit. You would not have a smooth consistency. kwim? I like to do a quick 30 second blanch of the peaches in boiling water. the skins will literally peel off. Hope this helps.

          • Jeri says

            You do not have to peel the peaches :) I always read 2-4 recipe variations before I start and I saw several that said not to worry about the skin…so I didn’t. It melts into the butter just the same. May be a bit more sour- like a fruit roll-up- but I also used less sugar 😉

    • Jamie vroubel says

      I learned on another website that in order to get the skins of the peaches you can boil them in hot water for 30 to 60 seconds and then you put them into cold water with ice for 2 minutes and then they pretty much slide right off. Good luck

  4. Jeri says

    Sounds awesome! How much head space? All of the books and extension office ladies are hard-core so I’m afraid to mess up a step and kill off my whole family. :)

    • Lady Katie says

      1/2 inch is about the norm in Butters and the such. The nice thing about fruit butters/jellies is really you will know if you shouldnt eat it. You will be able to tell by the smell alone. and if any mold forms, you can just scoop it out and continue eating (that is old school style, they do not recommend that now, but Hey I did it and still kicking)

  5. Dawn says

    I use my kitchen aid food mill type attachment and skip peeling and chopping up fine. I remove the seed, but once i cook it in the crock-pot and then use the food mill. It makes it so much easier! For apple-butter or applesauce I just cut out any bad places then chop them whole, the food mill strains everything out.

  6. Jamie vroubel says

    I learned on another website that in order to get the skins of the peaches you can boil them in hot water for 30 to 60 seconds and then you put them into cold water with ice for 2 minutes and then they pretty much slide right off. Good luck

  7. Tracey Varis says

    I ended up cooking mine for almost 3 hours over the stated time & it was still really thin & runny. I don’t know what I did wrong.

  8. Kylie says

    Is this recipe ready to eat after cool down? Im wanting to try this before i decide to make it for my christmas baskets this year.

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