You can hopefully imagine my shock when someone said to me that you can make all sorts of fruit butters using a crock pot! At first I was shocked and challenged them that perhaps I wasn’t explaining Apple Butter correctly. Because if they had ever had it they would understand that you couldn’t make something that delicious in a (I’m sorry) low rent crock pot!

But they insisted, that yes, you can apple, peach, pear butter all in a crock.

A short Google search later, I had proof and a recipe.

I used yellow peaches I picked at Schneph Farms in Queen Creek, Arizona.

The peach taste held its own, even with the cinnamon, all spice and cloves. Next, I’m going to can!

How to make Peach Butter from Pick Your Own:

It takes about 5 good sized peaches or nectarines (or about 10 plums) to make one quart of prepared peaches.  And each quart of prepared peaches cooks down to about 1 pint of peach butter.

You’ll need about 5 large peaches per pint of peach butter that you want to make!

For one batch in a 5 to 6 quart crock pot you’ll need about 30 medium to large peaches!  The rest of the measurements assume you’re making one full batch!

Peel the peaches.

Set the crock pot on low or medium heat.

To the crock pot gently stir in:

2 tablespoons of ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon of allspice
4 cups sugar

Peaches

Cover it loosely or use a large pot splatter-guard. It will spatter as it boils slowly, so I also cover nearby surfaces with towels.  You don’t want to seal it tightly because you want the steam to escape so it can reduce in volume and thicken.

Leave it to cook for 6 – 12 hours.  How long depends on the size and power of your crock pot, and how thick you like it, If you want to stir it occasionally, that’s fine but not necessary.

It will reduce in volume by about half overnight.

I used an imersion blender to smooth out the peach bits in the crock pot.

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