Peaches, honey, cinnamon and nutmeg combine in this fantastic recipe for Crock-Pot Spiced Peach Honey Butter. Perfect on your morning toast or yogurt!
Slow Cooker Spiced Peach Honey Butter
Serve this lovely spiced peach honey butter on your morning toast, bagel or English muffin or spoon it over ice cream, yogurt or oatmeal. Such a tasty treat!
Special Diets
Gluten Free | Low Calorie | Low Carb | Low Cholesterol | Low Fat | Low Sodium | Low Sugar | Vegan | Vegetarian
This recipe for Crock-Pot Spiced Peach Honey Butter is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
Crock-Pot Spiced Peach Honey Butter Recipe
Transform fresh juicy summer peaches into a delectable fruit butter with a hint of warm spices (cinnamon, nutmeg and cloves) and sweetened to perfection with honey. This peach fruit butter is perfect spread on your morning toast or spooned into yogurt, oatmeal or ice cream!
Equipment
- 6 Quart Crock-Pot or larger
- Freezer Containers optional, use if freezing
- 5 to 6 Half Pint Sized Canning Jars optional, use if canning
- Canning Tongs optional, use if canning
- Canning Funnel optional, use if canning
- Water Bath Canner optional, use if canning
Ingredients
- 5 Pounds Peaches
- ½ Cup Granulated Sugar
- ½ Cup Honey
- 2 Teaspoons Lemon Juice
- 1 ½ Teaspoons Ground Cinnamon
- ¼ Teaspoon Ground Nutmeg
- ¼ Teaspoon Ground Cloves
Instructions
- Peel, remove pit and cut the peaches into medium sized chunks. Place peaches into the jar of a blender and puree.5 Pounds Peaches
- Add peach puree to the bottom of a 6 quart or larger slow cooker.
- Add remaining ingredients to the slow cooker and stir to combine.½ Cup Granulated Sugar –½ Cup Honey –1 ½ Teaspoons Ground Cinnamon –¼ Teaspoon Ground Nutmeg –¼ Teaspoon Ground Cloves –2 Teaspoons Lemon Juice
- Place lid on slow cooker but prop the lid open slightly using a wooden spoon to allow moisture to evaporate as the fruit butter cooks.
- Cook LOW for 8 to 9 hours or until the mixture has thickened and mounds on a spoon.
- At this point you can either store the peach butter in food-safe containers in the refrigerator for up to 2 weeks, in the freezer for up to 1 year or water bath can in sterilized pint sized canning jars with canning lids and rings for 20 minutes (adjusting for higher altitude depending on where you live.)
Notes
This recipe will yield approximately 5 to 6 half pint jars. We have calculated this recipe as making 5 half pint jars with a serving size of 1 tablespoon of peach butter.
Nutrition
Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 18mg | Fiber: 1g | Sugar: 3g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
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could you do this recipe with apples?
Hi Neena,
I would totally think you could do this with apples. We have a recipe for apple butter here: https://crockpotladies.com/recipe-categories/sauces/crockpot-apple-butter/ that I am sure could be adapted to use vanilla instead of the spices.
Let us know how it turns out!
Heidi
If using canned peaches, how much or how many cans would you use? I might try this, but due to lack of fresh peaches that actually taste good (store bought), I might use canned instead. Love your website!! =)
Yes you could used canned (drain them first). I cant remember what size the cans come in. But I am thinking off hand maybe 2 or 3 cans? It has been awhile since I purchased canned peaches. I was given a few of those large “cafeteria” size cans that could last a family a lifetime and am still working on using those up.