We were in Vermont last weekend and somehow came home with 10 pounds of blueberries and 10 pounds of peaches. We froze most of the blueberries, made an amazing batch of Wild Blueberry Jam using a recipe from The Lakehouse Kitchen, and then made the most incredible Maple Peach Butter. I’ve made both apple and peach butter in the past, but this recipe was new because I sweetened the peach butter with maple syrup and maple sugar, and I also used the slow cooker to make it. This peach butter is super easy to make, made the house smell delicious, and now I don’t have to worry about all of those peaches going bad before we have a chance to eat them. Now I just need to bake a batch of flaky biscuits.
Growing up, I had never had peach butter, or even apple butter for that matter. Once I met my husband Britt, I started visiting his family in North Carolina where they are all about the apple and peach butters. There truly is nothing better than a homemade biscuit, still warm from the oven, slathered with homemade peach butter. This recipe makes 4 half-pint jars of peach butter. If you would like to make more than 4 jars, double or even triple the recipe. Homemade peach butter makes a lovely house-warming or Christmas gift. It’s also nice in the dead of winter to open up a jar full of late summer flavor.
Making the Slow Cooker Maple Peach Butter:
This is seriously one of the easiest recipes that you will ever make. You’ll need to peel, core, and slice 5 pounds of peaches. You can use any fresh peach. We happened to pick white peaches so that’s what we used. You’ll place the peaches, maple syrup, cinnamon, and ginger into the slow cooker and cook on low for 8 hours, leaving the lid slightly vented. After 8 hours, you will need to puree the peach butter. You can use your immersion blender for this or you can allow the peach butter to cool a bit and transfer to your blender and puree. Once you have pureed the peach butter, you will return it to the slow cooker, sweeten with maple sugar to taste, and cook for one last hour with the top of the slow cooker still vented.
Storing Your Maple Peach Butter:
Once the peach butter is finished, you will transfer the butter to containers for storage. You have three options for storage.
- “can” your peach butter and it will last in your pantry for 18 months – 2 years (some people say indefinitely)
- store your peach butter in the refrigerator for about 2 weeks
- freeze your peach butter for up to a year
Canning Your Peach Butter:
If you decide to can your peach butter, you’ll start by sterilizing your jars in boiling hot water. You’ll drop the jars, their lids and rims into boiling hot water for ten minutes and then allow the jars to cool and then dry them out. You will ladle the hot peach butter into your canning jars, leaving a little bit (about 1/4 inch) of room at the top of the jar. Wipe the jars off and then seal with the lid and rim. Finally you will submerge the filled jars in boiling water and process for 10 minutes. Remove the jars from the boiling water using tongs and allow to cool completely. The lids should be sealed tight and should not make a popping sound when you push down on them. I used 4 half-pint jars for this recipe.
Slow Cooker Maple Peach Butter is sweetened with maple syrup and flavored with cinnamon and ginger. The perfect way to use up some of those extra peaches. Delicious slathered on a homemade biscuit or a piece of toast any time of day.
- 5 pounds peaches, peeled, cored and sliced
- 1/2 cup maple syrup
- 2 tablespoons lemon juice, or juice of 1 lemon
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 cup maple sugar can also use brown sugar, sweeten to taste
Place sliced peaches into your slow cooker. Add maple syrup, lemon juice, cinnamon and ginger. Mix gently to combine. Cook on low, with the lid slightly vented for 8 hours.
After 8 hours, use your immersion blender to puree the peach butter. If you don't have an immersion blender, use your regular blender and puree until smooth.
Return the peach butter to your slow cooker, sweeten with the maple sugar to taste and cook for an additional hour on low, stirring often.
Cool and store peach butter in the refrigerator or freezer or follow the directions below for canning your peach butter.
If you decide to can your peach butter, start by sterilizing your jars in boiling hot water. Carefully lower the jars, their lids and rims into boiling hot water for ten minutes and then allow the jars to cool and then dry them out.
Ladle the hot peach butter into your canning jars, leaving a little bit (about 1/4 inch) of room at the top of the jar. Wipe the jars off and then seal with the lid and rim.
Finally, submerge the filled jars in boiling water and process for 10 minutes.
Remove the jars from the boiling water using tongs and allow to cool completely. The lids should be sealed tight and should not make a popping sound when you push down on them. I used 4 half-pint jars for this recipe.
KITCHEN TOOLS AND INGREDIENTS THAT CAN BE USED TO MAKE THIS RECIPE:
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