Peach Butter – Easy Crockpot Recipe

This peach butter recipe will brighten up toast, biscuits, and anything else you choose to spread it on! Make it in the slow cooker for an easy “set it and forget it” recipe that turns out perfectly every time!

A few weeks ago, a neighbor asked me, “Do your kids like peaches?” I told her they did, and she told me to wait for a minute.

She came back with a paper grocery bag filled to the top with fresh peaches and told me to take them all home.

As I carried it inside, the scent of peaches was almost overwhelming. I knew that this was some super ripe fruit.

I had visions of peach cobbler, peach pie, canned peaches and peach crisp, but the skins were slipping off some of them as I was pulling them out of the bag, which meant I had to eat or use these peaches ASAP.

Thankfully, I love cooking in bulk, and I knew that peach butter was the perfect way to use up the ripest of these peaches.

I also had an excellent recipe for peach butter in the slow cooker, meaning I could peel and pit the peaches, then walk away to let the fruit cook down into a smooth, silky spread.

Love fruit spreads? Learn how to make apple butter. Interested in canning? Our homemade apple pie filling is the best way to preserve apples!

About peach butter

What’s in this recipe for peach butter?

The basic ingredients for peach butter are super simple. You only need peaches and sugar!

This recipe has a few additional ingredients to bring the appearance and flavors the next level.

We add lemon juice to keep the natural peach coloring fresh and bright. If lemon juice isn’t used, the spread will turn brown. Lemon juice also keeps the peach mixture on the acidic side if you want to preserve it.

Cinnamon is also added to our peach butter to give a rich, warm flavor. The gentle spice makes the spread absolutely delicious on toast.

If you don’t want the cinnamon flavor in your peach butter, you can skip it.

What is peach butter?

Peach butter is a thicker and smoother variation of jam. While most jams have added pectin to thicken fruit and speed up the jam-making process, fruit butter cooks at a low temperature for a longer time to let the natural pectin do its magic.

Peach butter is also different from jam in that its fully pureed instead of cooked down and mashed. This gives it an extra smooth, spreadable texture.

The other great thing about this peach butter recipe is it’s pure, concentrated peach flavor. The slow cooker method draws out the natural sweetness of the peaches, and the long cooking time elevates the flavor.

Why is it called “butter”?

Sadly, fruit butters, including this peach butter recipe, don’t actually contain butter.

The first spread of this kind was apple butter, and it actually dates back to the middle ages!

Since then, many varieties of fruit butter have been created. The name only refers to the type of fruit and how it’s made into a rich, spreadable consistency that’s often served on bread.

What do you do with peach butter?

Use peach butter as you would use any of your favorite jams or jellies. Here are some ideas for what to do with it:

• Spread it on toast, biscuits or english muffins
• Use it as a pancake or waffle topping
• Stir it into oatmeal
• Add it to your yogurt
• Spread it on sandwiches
• Use it as pie filling
• Spread between cake layers
• Inject into or fill cupcakes
• Glaze pork roast

How do you know when fruit butter is done cooking?

There are a two different ways to test and make sure your fruit butter is done cooking.

First is the spoon method. use a clean spoon to scoop up some peach butter. Let it cool, undisturbed, for two minutes.

If the mixture remains mounded on the spoon then the peach butter is done. If the mixture settles or drips off, it needs more time.

The second way is the plate method. Scoop a bit of fruit butter onto a clean plate. The butter is done when a rim of liquid doesn’t separate around the edge of the mixture.

Can I preserve homemade peach butter?

You can absolutely preserve this peach butter recipe by canning it into jars and using the hot water bath method. But I have two safety warnings for you:

1. Only can this peach butter when using yellow peaches.
2. Do not eliminate the lemon juice from the recipe.

The reason for both of these warnings is acid content. White peaches are a low-acid fruit, which doesn’t present any issues when eating them fresh or frozen.

When you’re canning at home, however, you need to make sure your contents have enough acid to eliminate and prevent deadly bacteria (botulism) from spreading.

Why only use yellow peaches?

While white peaches aren’t acidic enough to can using any method, yellow peaches are perfectly safe! The lemon juice in the recipe adds more acid to the mixture, so you can be sure your canning process is safe.

Side note: if you love peaches try this peach clafoutis recipe!

How do I can peach butter?

Canning your homemade peach butter is a snap after the cooking is done!

Here’s what you need to do:

1. Wash and rinse the lids, rings and pint or half-pint canning jars, and keep them hot until you fill them.
2. Pour hot peach butter into the clean jars, leaving 1/2 inch of headspace.
3. Wipe the jar rims and edges with a clean, damp towel. Cover with a lid and screw on a ring.
4. Process the jar in a boiling water bath for 15 minutes. Remove and cool completely for at least 12 hours before checking to ensure the seals are in place.

Cooking with peaches FAQ

What is the best way to peel peaches?

Some people don’t like using the boiling water method to peel peaches, but I think it’s so quick and easy! If I’m peeling more than two or three, I’m definitely going to take the few minutes to boil a pot of water.

Here’s the fastest way to get your peaches peeled;

1. Bring a pot of water to a boil. Fill a bowl with ice water and put it next to the stove.
2. Use a sharp knife to cut a half inch X on the bottom of every piece of fruit. Pick up two or three peaches with tongs and quickly put them in the boiling water. Wait 30-60 seconds.
3. Remove the peaches with the tongs and drop them in the ice water.
4. Pull a peach out of the water, cup it in your hands and use your thumbs to pull the skin off the peaches.
5. Repeat for all the fruit you have.

How many peaches are in a pound?

There are about four whole medium peaches in a pound.

If your peaches are sliced, about 2 1/2 to 3 cups of sliced fresh peaches makes a pound.

2 1/4 cups of chopped peaches is also about a pound.

How many pounds does eight peaches make?

Eight peaches weighs around two pounds.

How to make peach butter

Making peach butter, especially making it in the slow cooker, is so easy, you’re going to wonder why you haven’t made it before!

You’ll also find the full recipe condensed into a printable card at the end of this article. Follow the article to check out the step-by-step guide with pictures, then use the recipe card to see the whole thing in one glance.

Ingredients

The ingredient list is super simple. Here’s what you need:

• 8-10 Peaches (about 2 pounds)
• 1 1/2 cups white sugar
• 3 tablespoons lemon juice
• 1 1/2 teaspoons ground cinnamon

Instructions

Peel the peaches, remove the pits and cut them into large pieces.

Put cut peaches into a blender or food processor and puree until smooth. Transfer to your crockpot and add the sugar, lemon juice and optional cinnamon.

Cook on low for 6 hours.

If you like a smoother, more concentrated peach butter, turn the heat up to high, remove the crockpot lid and let cook for an additional hour.

Store your cooked peach butter in jars in the refrigerator for up to two weeks. It can also be frozen or canned.