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Crock-Pot Peach Pumpkin Butter Recipe
Fresh peaches and canned pumpkin puree are combined in the slow cooker to make a tasty fruit butter that is perfect on your morning toast.
Servings Prep Time
64Servings 30Minutes
Cook Time
4Hours
Servings Prep Time
64Servings 30Minutes
Cook Time
4Hours
Ingredients
Instructions
  1. Add all ingredients to a 6 quart or larger slow cooker and stir to combine.
  2. Cover the slow cooker with the lid slightly ajar or propped open with a wooden spoon and cook on LOW for 3 hours.
  3. Turn slow cooker to HIGH and continue cooking with the lid slightly ajar for an additional 30 minutes to 1 hour or until the mixture reaches the desired thickness.
  4. Ladle into a clean quart sized canning jar or freezer container.
  5. Allow to cool completely before storing in the refrigerator for up to 4 weeks or in the freezer for up to 1 year.
  6. To can use a pressure canner and process for 30 minutes at 10 pounds pressure.
Recipe Notes

This recipe yields about 1 quart of fruit butter with a serving size being 1 tablespoon.

Nutrition Information
Nutrition Facts
Crock-Pot Peach Pumpkin Butter Recipe
Amount Per Serving
Calories 37 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.02g 0%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.04g
Sodium 6mg 0%
Potassium 36mg 1%
Total Carbohydrates 9g 3%
Dietary Fiber 0.4g 2%
Sugars 9g
Protein 0.2g 0%
Vitamin A 12%
Vitamin C 2%
Calcium 0.2%
Iron 0.5%
* Percent Daily Values are based on a 2000 calorie diet.