CROCKPOT PEACH BUTTER RECIPE
This is the best easy Crockpot Peach Butter Recipe for Canning! Grab your Crockpot and get ready to make a delicious slow cooker breakfast spread with your fresh peaches!
Provided by Katie
Categories Breakfast
Time 4h15m
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil, and place peaches in the water for 1 minute. This works better if you're using ripe peaches that are ready to eat.
- Using a slotted spoon, place the peaches into a bowl of ice water for 2 minutes. Then, slide the skins right off! I do this with tomatoes as well. Or you can use a regular peeler and skip the boiling/ice method. Whatever strikes your fancy. :)
- Cut the peaches into slices, and place in blender. Blend until smooth.
- Place the pureed peaches and Lemon Juice into your Crock Pot, stir, and then top with cinnamon, cloves, allspice, and sugar.
- Cook on LOW until it reaches the thickness you want. 4 - 6 hours is typically good, although it may take longer. After 4 hours, to speed up the thickening process you can pop the lid of the crock pot off just a crack to allow a little steam to escape.
- I used half-pint jars, and left about 1/4 - 1/2 an inch at the top. Then I wiped the top edge of the jars to make sure it was nice and clean. I want those lids to seal well!
- I keep the lids in hot water until I'm ready to use them. So once the jars are filled with peach butter, I put the hot lids on them and place them in a hot water bath. I make sure the jars are covered by an inch or two of boiling water, and and let them cook for 15 minutes.
- Next, you'll lift the jars out of the boiling water, preferably with one of these nifty gadgets, and let them cool overnight so the jars aren't touching. You can make sure they sealed correctly by pressing your fingers on the lid. If it doesn't pop up and down, you're golden!
- Now, if you're giving your jars away as gifts, you can place a sticker on the front, or loosen the lid and put some pretty fabric underneath. If you're keeping them for yourself, get ready to bake some homemade biscuits and eat up! Or if you're like my son, you'll eat right out of the jar with a spoon. :) Enjoy!
PEACH BUTTER RECIPE
Steps:
- Once the fruit butter is made, you will need to start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here.
- Wash and blanch your peaches to peel and remove the pits.
- Add to the crockpot with 1/2 cup water to prevent sticking.
- Cook on high approximately 3 hours.
- Stir and cook on low. Cook stirring occasionally until peaches are soft.
- Add sugar to taste. Suggestion is 4 cups sugar to 1 quart pulp.
- Optional - Add spices to taste. A suggestion is 1 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp salt.
- Stir well and continue to cook on low stirring occasionally until sauce is the consistency you like. Butter will round up on spoon. Leave lid off or ajar to alow steam to escape.
PEACH BUTTER OR PEACH MANGO BUTTER
Slow cooker peach butter with or without mango is a lovely way to savor summer's fresh peaches
Provided by Holly Baker
Categories Canning
Time 5h15m
Number Of Ingredients 4
Steps:
- Put all ingredients in the crock pot. Cook for 2 1/2 hours on low with lid on.
- Then prop open the lid (use a wooden spoon laid across the edge) and cook for another 2-3 hours or until the fruit mixture is soft.
- Use an immersion blender or process the mixture in a blender until smooth and thick.
- Ladle into jars and refrigerate.
Nutrition Facts : Calories 30 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 tablespoons, Sodium 12 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SLOW-COOKER PEACH CRUMBLE
I look forward to going on our beach vacation every year, but I don't always relish the time spent cooking for everybody. This slow-cooker dessert (or breakfast!) gives me more time to lie in the sun and enjoy the waves. Melty ice cream is a must. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Desserts
Time 3h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Grease a 6-qt. oval slow cooker with 1 tablespoon softened butter. Toss peaches with brown sugar, lemon juice, vanilla and, if desired, rum; spread evenly in slow cooker., Whisk together first 6 topping ingredients; stir in oats. Cut in butter until crumbly; sprinkle over peaches. Cook, covered, on low until peaches are tender, 3-4 hours. If desired, serve with whipped cream.
Nutrition Facts : Calories 339 calories, Fat 11g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 293mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 4g fiber), Protein 4g protein.
SLOW COOKER PEACH CRISP
I like to make this slow cooker peach crisp when the summer days are hot and I don't want to start the oven.
Provided by Amy Woessner
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 4h15m
Yield 8
Number Of Ingredients 8
Steps:
- Lightly spray the inside of a slow cooker with cooking spray.
- Mix flour, oats, butter, brown sugar, white sugar, and cinnamon together in a large bowl.
- Layer peaches in the bottom of the prepared slow cooker. Sprinkle the flour mixture over the peaches.
- Cover and cook on Low until peaches are bubbly, 4 to 6 hours.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 30.9 g, Cholesterol 20.3 mg, Fat 8.1 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 4.9 g, Sodium 60.1 mg, Sugar 21.2 g
SLOW COOKER PEACH BUTTER
Make and share this Slow Cooker Peach Butter recipe from Food.com.
Provided by ratherbeswimmin
Categories Fruit
Time 6h30m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Add the peaches and water to a blender; process until smooth.
- Transfer mixture to a slow cooker; stir in the brown sugar.
- Cover and cook on LOW for 4-6 hours.
- Remove the lid and stir in the lemon juice, ginger, and cloves; allow to cool, uncovered.
- Taste to adjust the flavorings.
- Once cool, the peach butter may be stored in the refrigerator in containers with tight fitting lids; it will keep for several weeks.
SLOW COOKER EASY PEACH COBBLER
Delightfully sweet and rich. The crust is buttery with bits of crumbly bits on the top and the peaches are super juicy and bursting with flavor. It reminds me of the dump cake-version of peach cobbler that we would enjoy after long days on the lake in the summer. Serve warm, topped with cold vanilla ice cream.
Provided by NicoleMcmom
Time 4h
Yield 10
Number Of Ingredients 5
Steps:
- Combine peaches and sugar in a medium bowl. Stir well and let stand for 5 minutes.
- Liberally spray a slow cooker with cooking spray.
- Stir peaches once more and add to the prepared slow cooker. Sprinkle cake mix evenly over the peaches; don't stir. Distribute butter pieces evenly over the cake mix.
- Cover and cook on High until cake is done and golden and bubbly around the edges, about 3 1/2 hours. Turn off slow cooker and let stand 15 minutes before serving.
Nutrition Facts : Calories 330 calories, Carbohydrate 50 g, Cholesterol 24.4 mg, Fat 13.9 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 6.5 g, Sodium 292.2 mg, Sugar 39.8 g
OLD-FASHIONED PEACH BUTTER
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
Provided by Taste of Home
Time 9h25m
Yield 9 cups.
Number Of Ingredients 6
Steps:
- 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 : Calories 46 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
OLD-FASHIONED PEACH BUTTER - CROCK POT
Make and share this Old-Fashioned Peach Butter - Crock Pot recipe from Food.com.
Provided by katie in the UP
Categories Fruit
Time 11h45m
Yield 9 cups
Number Of Ingredients 6
Steps:
- In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves; mix well.
- Transfer to a 5 qt slow cooker.
- Cover and cook on low for 8 to 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 freezer containers; cool to room temp, about 1 hour.
- Refrigerate or freeze.
Nutrition Facts : Calories 369.7, Fat 0.7, SaturatedFat 0.1, Sodium 77.4, Carbohydrate 94.1, Fiber 3.9, Sugar 86, Protein 2.2
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