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
Chop peaches into large chunks or slices
Add sugar to peaches in crock-pot
Scrap vanilla bean
Add vanilla bean seeds and pods to 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.
Crock-Pot Peach Vanilla Butter
2 Vanilla Beans
1/4 Cup Sugar
- Peel peaches, remove pit and cut into chunks or slices and place in crock-pot.
- 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.
- Add the sugar and stir to combine.
- Cover and cook on low 4 hours.
- Remove the vanilla bean pods.
- Pour cooked peaches into the jar of a blender and cover.
- Carefully (the mixtures will be hot!) blend the peaches until smooth.
- 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.
- Continue cooking on low for 1-2 hours, stirring every now and then to prevent peach butter from burning.
- 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.
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