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!
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.