{"id":33343,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/old-fashioned-peach-butter\/"},"modified":"2024-10-14T16:38:47","modified_gmt":"2024-10-14T21:38:47","slug":"old-fashioned-peach-butter","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/old-fashioned-peach-butter\/","title":{"rendered":"Peach Butter"},"content":{"rendered":"<p>If you&#8217;re looking for a quick and easy way to enjoy the sweet taste of peaches all year round, this peach butter recipe is perfect. Unlike traditional peach butter recipes that require long setting times, this version uses tapioca as a thickener, significantly shortening the process. With a few simple ingredients and minimal hands-on time, you can create a batch of homemade fruit butter that&#8217;s ideal for baking, stirring into oatmeal or topping your favorite ice cream.<\/p>\n<h2>Ingredients for Peach Butter<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2063870\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Peach-Butter_TOHD24_21059_AlejandroMonfort_51.jpg?fit=700%2C1024\" alt=\"Taste Of Home Peach Butter\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Peaches<\/strong><span data-preserver-spaces=\"true\"><strong>:<\/strong> Use <a href=\"https:\/\/www.tasteofhome.com\/article\/fresh-vs-frozen-peaches-when-to-use-each-type\/\" data-name=\"www.tasteofhome.com\/article\/fresh-vs-frozen-peaches-when-to-use-each-type\/\" data-module=\"content engagement\" data-position=\"embedded links\">fresh or frozen peaches<\/a> that are peeled, pitted and coarsely chopped. They provide the main flavor and texture of the butter.<\/span><\/li>\n<li><strong>Sugar<\/strong><span data-preserver-spaces=\"true\"><strong>:<\/strong> This ingredient sweetens the peaches, balancing their natural tartness and helping to preserve the butter.<\/span><\/li>\n<li><strong>Lemon juice<\/strong><span data-preserver-spaces=\"true\"><strong>:<\/strong> The lemon juice adds a hint of tartness and maintains the peaches&#8217; bright color.<\/span><\/li>\n<li><strong>Ground cinnamon<\/strong><span data-preserver-spaces=\"true\"><strong>:<\/strong> This spice infuses\u00a0<\/span><span data-preserver-spaces=\"true\">a warm, spicy note to the fruit butter that complements the sweetness of the peaches.<\/span><\/li>\n<li><strong>Ground cloves<\/strong><span data-preserver-spaces=\"true\"><strong>:<\/strong>\u00a0<\/span><span data-preserver-spaces=\"true\">Cloves<\/span><span data-preserver-spaces=\"true\"> add depth with their strong, sweet and slightly bitter flavor.<\/span><\/li>\n<li><strong>Quick-cooking tapioca<\/strong><span data-preserver-spaces=\"true\"><strong>:<\/strong> This ingredient thickens the butter, giving it a smooth, spreadable consistency. \u00a0<\/span><\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Combine the ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2063871\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Peach-Butter_TOHD24_21059_AlejandroMonfort_52.jpg?fit=700%2C1024\" alt=\"Taste Of Home Peach Butter\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves. Transfer this mixture to a 5-quart slow cooker.<\/p>\n<p><span data-preserver-spaces=\"true\"><em>Editor&#8217;s Tip:<\/em> To easily remove the skins from fresh peaches, blanch them in boiling water for 30 seconds, then transfer them to an ice bath. The peels should slip off effortlessly.<\/span><\/p>\n<h3>Step 2: Cook the mixture<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2063872\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Peach-Butter_TOHD24_21059_AlejandroMonfort_53.jpg?fit=700%2C1024\" alt=\"Taste Of Home Peach Butter\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Cover the slow cooker and cook on low for 8 to 10 hours, stirring occasionally, until the peaches are very soft.<\/span><\/p>\n<h3>Step 3: Thicken it<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2063874\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Peach-Butter_TOHD24_21059_AlejandroMonfort_54.jpg?fit=700%2C1024\" alt=\"Taste Of Home Peach Butter\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Stir in the tapioca. Cook uncovered on high for one hour or until the butter has thickened to your desired consistency.<\/span><\/p>\n<p><em>Editor&#8217;s Tip:<\/em><span data-preserver-spaces=\"true\">\u00a0For a smoother texture, use an immersion blender to puree the peach butter before thickening.<\/span><\/p>\n<h3><span data-preserver-spaces=\"true\">Step 4: Store it in jars<\/span><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2063875\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Peach-Butter_TOHD24_21059_AlejandroMonfort_55.jpg?fit=700%2C1024\" alt=\"Taste Of Home Peach Butter\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Pour the hot peach butter into pint jars or freezer containers and let it cool to room temperature for about 1 hour. Cover and refrigerate for up to three weeks or freeze for up to 1 year.<\/span><\/p>\n<p><em>Editor&#8217;s Tip:<\/em><span data-preserver-spaces=\"true\">\u00a0Preserve your fruit butter with <a href=\"https:\/\/www.tasteofhome.com\/article\/canning-101\/\" data-name=\"www.tasteofhome.com\/article\/canning-101\/\" data-module=\"content engagement\" data-position=\"embedded links\">water bath canning<\/a> for shelf-stable storage. Once in jars, bring a large pot to a boil and process the jars for 10 minutes.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2063878\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Peach-Butter_TOHD24_21059_AlejandroMonfort_57.jpg?fit=700%2C1024\" alt=\"Taste Of Home Peach Butter\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<h2><span data-preserver-spaces=\"true\">Peach Butter Variations<\/span><\/h2>\n<ul>\n<li><strong>Skip the tapioca<\/strong><span data-preserver-spaces=\"true\"><strong>:<\/strong> If you prefer, you can skip the tapioca.\u00a0<\/span><span data-preserver-spaces=\"true\">Simply<\/span><span data-preserver-spaces=\"true\">\u00a0cook the butter a bit longer to achieve your desired thickness.<\/span><\/li>\n<li><strong>Make it spicy<\/strong><span data-preserver-spaces=\"true\"><strong>:<\/strong> Add a teaspoon of ground ginger and other warming spices to give the peach butter a warm, spicy kick.<\/span><\/li>\n<li><strong>Add vanilla<\/strong><span data-preserver-spaces=\"true\"><strong>:<\/strong> Enhance the flavor by adding a teaspoon of vanilla extract during the last hour of cooking.<\/span><\/li>\n<\/ul>\n<h2>How to Store Peach Butter<\/h2>\n<p>After cooling, refrigerate the peach butter for up to three weeks. For longer storage, freeze it in airtight containers for up to 1 year or use a water bath canner for canning.<\/p>\n<h3><span data-preserver-spaces=\"true\">Can you freeze peach butter?<\/span><\/h3>\n<p><span data-preserver-spaces=\"true\">Yes, you can freeze peach butter. Place it in airtight containers, leaving some space for expansion, and freeze for up to one year. Thaw in the refrigerator for one to two days before using.<\/span><\/p>\n<h2>Peach Butter Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2063879\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Peach-Butter_TOHD24_21059_AlejandroMonfort_58.jpg?fit=700%2C1024\" alt=\"Taste Of Home Peach Butter\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<h3>How do you use peach butter?<\/h3>\n<p>Peach butter can be spread on toast, waffles, or pancakes, mixed into yogurt or oatmeal, and much more.<\/p>\n<h3><span data-preserver-spaces=\"true\">Can you use frozen peaches to make peach butter?<\/span><\/h3>\n<p><span data-preserver-spaces=\"true\">Yes, fresh or <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-peaches\/\" data-name=\"www.tasteofhome.com\/article\/how-to-freeze-peaches\/\" data-module=\"content engagement\" data-position=\"embedded links\">frozen peaches<\/a><\/span><span data-preserver-spaces=\"true\"> work for this recipe. Just thaw frozen peaches first and follow the recipe as directed. Frozen fruit may have a higher water content so keep that in mind as well.\u00a0<\/span><\/p>\n<h3>How do you know when peach butter is done?<\/h3>\n<p>Peach butter is done when it has thickened to a spreadable consistency and holds its shape on a spoon. This typically takes 8 to 10 hours in a <a href=\"https:\/\/www.tasteofhome.com\/article\/the-best-slow-cooker\/\" data-name=\"www.tasteofhome.com\/article\/the-best-slow-cooker\/\" data-module=\"content engagement\" data-position=\"embedded links\">slow cooker<\/a>, plus an additional hour if thickening with tapioca.<\/p>\n<h3>What&#8217;s the difference between peach butter and peach jam?<\/h3>\n<p><span data-preserver-spaces=\"true\">The taste of peach butter is smooth and much more concentrated in flavor than <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pretty-peach-jam\/\" data-name=\"www.tasteofhome.com\/recipes\/pretty-peach-jam\/\" data-module=\"content engagement\" data-position=\"embedded links\">peach jam<\/a>. It&#8217;s made by cooking the peaches until thick and smooth, often without large pieces of fruit you&#8217;ll find in jam.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Capture the sweet flavors of summer with this simple peach butter recipe. It&#8217;s perfect for spreading, mixing or gifting.<\/p>\n","protected":false},"author":8023,"featured_media":2108062,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,305982,304328,305487,304343,307104,303966,304988,303887,306848,305020,307211,324623,304078,303883,305028],"categories-v2":[308623,311717,308984,308481,310796,308993,310155,308495,308935,308478,309603,308960,310258,309177,308698,309004,308476,308974],"coauthors":[343403],"recommended_recipes":[{"post_title":"Peach Cobbler","post_link":"\/recipes\/peach-cobbler\/","post_image":"\/wp-content\/uploads\/2024\/08\/Peach-Cobbler_EXPS_FT24_4125_JR_0808_1.jpg"},{"post_title":"Classic Butter Pie Crust","post_link":"\/recipes\/classic-butter-pie-pastry\/","post_image":"\/wp-content\/uploads\/2018\/01\/Classic-Butter-Pie-Pastry_EXPS_TOHON20_159965_E06_11_10b.jpg"},{"post_title":"Butter Toffee","post_link":"\/recipes\/aunt-rose-s-fantastic-butter-toffee\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_7860_LeticiaAlmeida_07.jpg"},{"post_title":"47 Vintage Recipes That Celebrate Butter","post_link":"\/collection\/butter-cookies-butter-recipes\/","post_image":"\/wp-content\/uploads\/2018\/03\/exps3355_CC143384C04_24_4b.jpg"},{"post_title":"Bourbon Peach Jam","post_link":"\/recipes\/bourbon-peach-jam\/","post_image":"\/wp-content\/uploads\/2024\/09\/Bourbon-Peach-Jam_EXPS_TOHD24_176575_EricKleinberg_6.jpg"},{"post_title":"Apple Butter","post_link":"\/recipes\/all-day-apple-butter\/","post_image":"\/wp-content\/uploads\/2018\/01\/All-Day-Apple-Butter_EXPS_TOHEDSCODR22_2868_E12_02_1b.jpg"},{"post_title":"Old-Time Buttermilk Pie","post_link":"\/recipes\/old-time-buttermilk-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Old-Time-Buttermilk-Pie_EXPS_TOHX24_6205_DR_01_10_7b.jpg"},{"post_title":"Old-Time Butter Crunch Candy","post_link":"\/recipes\/old-time-butter-crunch-candy\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps_CBZ16_7602_D04_21_4b.jpg"},{"post_title":"Peaches and Cream Whiskey Loaf","post_link":"\/recipes\/peaches-and-cream-whiskey-loaf\/","post_image":"\/wp-content\/uploads\/2025\/01\/Peaches-and-Cream-Whiskey-Loaf_EXPS_TOHD24_257086_SheriSilver_7.jpg"},{"post_title":"Strawberry Butter","post_link":"\/recipes\/easy-strawberry-butter\/","post_image":"\/wp-content\/uploads\/2025\/01\/Strawberry-Butter_EXPS_TOHD24_92725_AbbeyLittlejohn_05.jpg"},{"post_title":"Old-Fashioned Buttermilk Doughnuts","post_link":"\/recipes\/old-fashioned-buttermilk-doughnuts\/","post_image":"\/wp-content\/uploads\/2018\/01\/Old-Fashioned-Buttermilk-Doughnuts_EXPS_CIMZS20_50855_E12_10_2b.jpg"},{"post_title":"Peach Chutney","post_link":"\/recipes\/peach-chutney\/","post_image":"\/wp-content\/uploads\/2017\/09\/Peach-Chutney_exps8965_RDS2930098D03_14_10bC_RMS.jpg"},{"post_title":"Peach Syrup","post_link":"\/recipes\/peach-syrup\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_278090_EricKleinberg_1.jpg"},{"post_title":"Peach Pancakes with Butter Sauce","post_link":"\/recipes\/peach-pancakes-with-butter-sauce\/","post_image":"\/wp-content\/uploads\/2025\/02\/Peach-Pancakes-with-Butter-Sauce_EXPS_TOHD24_48140_AbbeyLittlejohn_08.jpg"},{"post_title":"Butternut Squash Butter","post_link":"\/recipes\/butternut-squash-butter\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps134368_CP143300D01_16_4b_WEB.jpg"},{"post_title":"Peaches & Cream Jelly Roll","post_link":"\/recipes\/peaches-cream-jelly-roll\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps90843_BAFTF2307047B05_05_1b_WEB.jpg"},{"post_title":"Chunky Peach Spread","post_link":"\/recipes\/chunky-peach-spread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chunky-Peach-Spread_EXPS_FTTBZ19_20918_B03_08_1b_rms.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Old-Fashioned-Peach-Butter_EXPS_TOHD24_21059_AlejandroMonfort_56.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/old-fashioned-peach-butter\/","name":"Peach Butter","datePublished":"2018-01-01","dateModified":"2024-10-14","prepTime":"PT25M","cookTime":"PT09H00M","totalTime":"PT09H25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Old-Fashioned-Peach-Butter_EXPS_TOHD24_21059_AlejandroMonfort_56.jpg","height":1200,"width":1200},"recipeCategory":"","description":"<span data-preserver-spaces=\"true\">Capture the sweet flavors of summer with this simple peach butter recipe, perfect for spreading, mixing or gifting.<\/span>","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Combine the ingredients","text":"In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves. Transfer this mixture to a 5-quart slow cooker. Editor's Tip: To easily remove the skins from fresh peaches, blanch them in boiling water for 30 seconds, then transfer them to an ice bath. The peels should slip off effortlessly.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Peach-Butter_TOHD24_21059_AlejandroMonfort_52.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the mixture","text":"Cover the slow cooker and cook on low for 8 to 10 hours, stirring occasionally, until the peaches are very soft.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Peach-Butter_TOHD24_21059_AlejandroMonfort_53.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Thicken it","text":"Stir in the tapioca. Cook uncovered on high for one hour or until the butter has thickened to your desired consistency. Editor's Tip: For a smoother texture, use an immersion blender to puree the peach butter before thickening.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Peach-Butter_TOHD24_21059_AlejandroMonfort_54.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Store it in jars","text":"Pour the hot peach butter into pint jars or freezer containers and let it cool to room temperature for about 1 hour. Cover and refrigerate for up to three weeks or freeze for up to 1 year. Editor's Tip: Preserve your fruit butter with water bath canning for shelf-stable storage. Once in jars, bring a large pot to a boil and process the jars for 10 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Peach-Butter_TOHD24_21059_AlejandroMonfort_55.jpg?fit=700,1024"}],"recipeYield":"9 cups","author":[{"@type":"Person","name":"Stephanie Gravalese"}],"nutrition":{"@type":"NutritionInformation","calories":" 46 calories","fatContent":"0 fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"0 sodium","carbohydrateContent":"12g carbohydrate (10g sugars","fiberContent":"1g fiber)","proteinContent":"0 protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.375,"reviewCount":8,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-06-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCupcake"},"reviewBody":"This tasted just how I thought it would.  Because of the amount of peaches I had, I had to cut this recipe into quarters.  That would have meant I should have used 3\/8tsp ground cloves... I only used 1\/8.  I'm also not sure what I did wrong but the tapioca didn't really dissolve.  It thickened the peach butter but there were small white balls in it.  If anyone has suggestions on how to fix that, I'd love to hear it!  I also think I overcooked it a bit because it was pretty thick.  More like a jam than a butter.  To help with the consistency and to get rid of the tapioca, I put it in my food processor.  The taste is good, but because of the tapioca and the consistency, I might not try this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-06-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveFries"},"reviewBody":"This recipe turned out delicious!  I wondered whether the tapioca was to be cooked before I added it but I added it uncooked and it was great.  My peaches weren't as finely chopped as I wanted so before I added the tapioca, I used a potato masher.  I just mashed them up more right in the slow cooker. It tuned out perfect!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenFan"},"reviewBody":"Made this today.  Turned out just as pictured.  We liked the flavors, peach, cinnamon, and clove, but may cut back a tinge on the ground cloves next time I make it.  Thanks for the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueTooth"},"reviewBody":"Way too much cloves!  First batch I followed recipe and pitched.  Could not taste peaches over clove taste.  Next time used half the amt of cloves as asked for and still could not taste peaches over closes.  If I made this again (unlikely) would reduce to a pinch of cloves only.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleCupcake"},"reviewBody":"I left this in the crock pot overnight and added the tapioca in the morning.  The peaches were still very liquidy before adding the tapioca. The last hour is crucial in thickening.  Even after the last hour, I had to pur\u00e9e the mixture. The butter thickened quite nicely after being refrigerated. The next time I would cook it for 1.5-2 hours on high to make it a bit thicker.  I liked the flavor - its very strong despite decreasing the cloves.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBottle"},"reviewBody":"This was my first time making any kind of fruit butter, and I loved the results! I used fresh peaches, and didn't add any cloves (personal preference). I loved that it wasn't overly sweet, way less sweet than jam. It let the peach flavor really shine. I diced my peaches pretty large, so it was really chunky. I liked it, but I also think it would be good pureed after cooking (but before adding the tapioca) to make a smooth butter. One last note, I halved the recipe to fit in my 4 qt. slow cooker and it was the perfect amount for that size.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleHelmet"},"reviewBody":"Fantastic! The only change I made was to use 1\/2 white sugar & 1\/2 brown sugar and decreased to 2 cups. I was able to use up a ton of peaches that weren't that good for plain eating....worked out great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-08-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBullhorn"},"reviewBody":"I didn't add the sugar or lemon juice but added 1 diced apple.  I used the peach butter as a sauce for chicken.  Delicious!  Thank you, Marilou, for sharing your recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"21059","romance_copy_dek":"<span data-preserver-spaces=\"true\">Capture the sweet flavors of summer with this simple peach butter recipe, perfect for spreading, mixing or gifting.<\/span>","enhanced_recipe_title":"Old-Fashioned Peach Butter","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"14 cups coarsely chopped peeled fresh or frozen peaches (about 5-1\/2 pounds)","IngredientText":"14 cups coarsely chopped peeled fresh or frozen peaches (about 5-1\/2 pounds)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-1\/2 cups sugar","IngredientText":"2-1\/2 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4-1\/2 teaspoons lemon juice","IngredientText":"4-1\/2 teaspoons lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons ground cinnamon","IngredientText":"1-1\/2 teaspoons ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 teaspoon ground cloves","IngredientText":"3\/4 teaspoon ground cloves"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup quick-cooking tapioca","IngredientText":"1\/2 cup quick-cooking tapioca"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Old-Fashioned-Peach-Butter_EXPS_TOHD24_21059_AlejandroMonfort_56.jpg","RecipeId":21059,"AttachmentSourceId":null,"AttachmentSource":"Alejandro Monfort for Taste Recipes","PhotoCredit":"Old-Fashioned Peach Butter Recipe photo by Alejandro Monfort for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Old-Fashioned-Peach-Butter_EXPS_TOHD24_21059_AlejandroMonfort_56.jpg","ContributorId":null,"Firstname":"Marilou","Lastname":"Robinson","City":"Portland","StateDescription":"Oregon","IsCommunityCook":false,"TimeCallout":"Prep: 25 min. 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