Peach Butter

Total Time Prep: 25 min. Cook: 9 hours + cooling

Yield 9 cups

Test Kitchen Approved

Capture the sweet flavors of summer with this simple peach butter recipe, perfect for spreading, mixing or gifting.

Ingredients

14 cups coarsely chopped peeled fresh or frozen peaches (about 5-1/2 pounds)
2-1/2 cups sugar
4-1/2 teaspoons lemon juice
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 cup quick-cooking tapioca

Directions

In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves. Transfer to a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until peaches are very soft, stirring occasionally.
Stir in tapioca. Cook, uncovered, on high for 1 hour or until thickened. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and refrigerate up to 3 weeks or freeze up to 1 year.
To use frozen peach butter: Thaw in the refrigerator for 1-2 days; use within 3 weeks.

Nutrition Facts

2 tablespoons: 46 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 12g carbohydrate (10g sugars, 1g fiber), 0 protein.

Cinnamon and ground cloves add down-home flavor to this spread for toast or biscuits. Using the slow cooker eliminates much of the stirring required when simmering fruit butter on the stovetop. —Marilou Robinson, Portland, Oregon

Recipe Creator