As a busy mom of a teen and a tween, words like luxury and decadence aren’t used in daily conversation, nor are the definitions of the words noticeably practiced in any manner in my home. True story: we are always busy.
Seven days a week, we can be spotted running from this place to that place in a hurry (the largest portion of my days), working on school projects, cleaning/organizing the some part of of the house, cooking and prepping meals, working out (I love to exercise, it keeps me sane), working outside on the property in some manner (we live on some acreage in the country), or caring for the small domestic zoo we’ve got going on these days.
By domestic zoo, I mean we have 4 indoor cats, 2 outdoor cats (they all showed up at different times and adopted us, lucky us 🩷), one energetic young dog (we did go looking to adopt her last October), and two chatty parakeets who have been with us now for six years! Sunny and Kiwi, our parakeets, can often be heard chirping loudly in the background in my cooking videos.
Even though we have no shortage of daily projects at the moment, I still like to work in some simple luxuries for us to enjoy in our weekly meal plan when I can. You know, those sort of dishes and desserts that make people excitedly exclaim “Oh yummy!”, when mentioned. That’s our kind of indulgence.
I think we all need to be treated to something special at times, and one of my favorite ways to do this is by making rich, flavorful fruit butters for our breakfasts or desserts. They are so good, y’all.
I consider fruit butters to be quite different from simple, chunky jams that can be made very quickly on the stove top using a potato masher. Fruit butters take many hours to cook, and their silky, smooth consistency and bold flavors are very different from jam or jelly. Also, the creamy, deep colors of prepared fruit butter are much more interesting and intriguing than a transparent, sweet, sticky jam, in my opinion.
Oh please don’t get me wrong here, we love the heck out of rustic, homemade jam. I literally make strawberry jam all of the time, but pureed fruit butters just hit a bit different. I just think they’re a smidge fancier and refined than jam; a little something to brag about on a charcuterie board? You bet.
One of my favorite fall and winter recipes is this amazing Slow Cooker Apple Butter. It’s become a family tradition for me to make a big batch in October. It’s seriously so delicious and it’s fantastic gift from the kitchen around the holidays. In the post for the recipe, I describe Apple Butter as a warm-spice lovers dream, and that is so, so true! Enjoying a smear of amber-colored apple butter on toast absolutely does feel decadent and luxurious.
Lately, we’ve been loving this Slow Cooker Spiced Peach Butter; it’s become one of our favorite, homemade summer treats. I’m borderline obsessed with peaches during the summer months so peach butter just seemed like a natural, seasonal transition from apple butter. We’ve been loving this stuff on toast, English muffins, bagels with cream cheese, and sometimes just by the spoonful!
I’ve got a few more varieties of fruit butter I plan to try soon, and I’ll be posting about them here when I do. Love me some delicious experiments, y’all!
How to make slow cooker spiced peach butter
This recipe uses three pounds of peeled, pitted peaches, sugar, cinnamon and a tiny measure of lemon juice. This recipe typically yields four cups of peach butter that we will refrigerate in clean mason jars for storage. I always used frozen peaches that have already been peeled and sliced to make this delicious peach butter. But, the catch with my fave short cut is that frozen peaches MUST be completely thawed out to use them successfully in this recipe. (please refer to the complete recipe tutorial video below. In the video, I complete the whole process for you to see)
Peeling and pitting three pounds or more of fresh peaches is just a bit too tedious for me as I live in an almost constant state of interruption during the daytime hours. It would likely never get done if I had to do it that way, so I choose to wait for frozen peach slices to thaw instead. However, if you’re feeling frisky, freshly sliced peaches can certainly be used in this fruit butter recipe!
⭐ Important Note: If you’re opting to use fresh fruit for this recipe, make sure to weigh out three pounds of peeled peach slices. Three pounds of whole peaches will not equal three pounds of prepared prepared once the pits and skin are removed.
I also use my slow cooker to make this, or any other fruit butter as the fruit and other ingredients must cook down on low heat over several hours. The slow cooker is the perfect gadget for this typically 8-hour task. Using the slow cooker frees up my day (or night) and I don’t have to babysit the pot all day. Yes, please.
Also, I rarely can fruit butters, jams or jellies as I tend to make small batches I know will be consumed rapidly. However, if you want can this recipe or any other, I recommend visiting www.ballmasonjars.com (I would have sworn they called this website www.freshpreserving.com before!!) for proper canning instructions for almost anything you can dream up.
I also add in a measure of cinnamon to this delicious peach butter, but you can leave it out if for any reason you prefer to. Without the cinnamon, you’re making some good, ol’ fashioned peach butter, sans the spice but just as delish! I hope you enjoy the recipe, if you try it! Happy crocking, y’all! 🍂🍁🌻🍲
Here are some pics of that domestic zoo I mentioned, we love our fur babies like real human babies and they love us back. It’s a win-win.
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Slow Cooker Peach Butter
Course: Breakfast, Brunch, AppetizersCuisine: AmericanDifficulty: Easy4
cups8
hoursThis delicious Slow Cooker Spiced Peach is a wonderful way to feature fresh peaches at your table or on your charcuterie boards during the summer months. However, if you like this recipe as much as my family does, thanks to the year round availability of frozen fruit you can have peach butter any time you’d like. This recipe will yield 4 cups of spiced peach butter.
Ingredients
3 pounds yellow peaches, peeled, pitted and sliced (*please see important notes below)
1-1/4 cup sugar
2 teaspoons ground cinnamon
2 teaspoons lemon juice
Directions
- Place peach slices, cinnamon, lemon juice and sugar into the crock of a slow cooker (I used a 6 quart slow cooker). Give ingredients a quick toss with a wooden spoon and cover the crock.
- Allow the peaches to cook on low for 8 hours (*see notes below). Remove the crock from the heating element and allow to cool slightly on a rack.
- Use an immersion blender to process the tender, cooked peaches into to smooth peach butter. The peach butter will thicken immediately once it’s pureed and will continue to thicken as it cools.
- Transfer the spiced peach butter to clean mason jars and store in the refrigerator for up to one month.
- Enjoy!
Recipe Video
Notes
- ** If you’re opting to use fresh fruit for this recipe, make sure to weigh out three pounds of peeled peach slices. Three pounds of whole peaches will not equal three pounds of prepared fruit slices once the pits and skin are removed.
- I always use frozen fresh peach slices that have been completely thawed for this recipe. Allow the frozen peach slices to thaw overnight by placed them in a colander stacked into a large bowl to contain the water drainage as they thaw (You can also just use a rimmed plate for this). For thick, luscious peach butter it’s extremely important for the frozen peaches to be thawed completely for this recipe. Refer to the recipe video for a complete tutorial for homemade peach butter made with frozen peaches!
- If you double this recipe, the peach butter can cook for up to 10 hours, if necessary. 8-hours cook time is more than enough for this small batch recipe.
- Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish
I love apple butter, but I’ve never had peach butter! I need to have it!
Marcelle, your house is humming. Thanks for the inspiration for slow cooker peach butter.
Sounds very delicious Marcelle. Love your cat photos!
cheers
sherry
Hi Sherry, thank you!!
I made this last night using your video! It tastes amazing… I use fresh peaches and it’s a little thin, so I am cooking it a little more on the stove today. (User error — your recipe is fantastic. I think slightly underripe peaches were my issue!)
Hi David, I’m so glad the recipe worked out with a little more cooking time. Every batch is always a little different for me too. But, on second thought the amount of fruit might be the issue too. I’m thinking I should point out that if substituting in fresh fruit, to weigh the fruit after it’s peeled and pitted to make sure 3 pounds of peaches is what you’re starting with. If you weigh just the whole fruit, the skins and pits could offset the weight compared to starting with peeled peach slices. I’ve never made this with whole, fresh peaches, I always used the prepped frozen peaches that are thawed. I need to experiment to understand if that weight difference is significant. Certainly something to consider with this recipe!! Thank you so much for the comment and for giving this recipe a try!! ❤️
Well, clever me did actually weight the fruit after peeling and pitting — I really think the issue was the peaches. They weren’t soft and juicy. Another hour in the slow cooker would have done it; 15 minutes on the stovetop was perfect. I made notes for next time in case the peaches aren’t perfect.
Awww, such beautiful and adorable furry friends! I love peach jam, but I’ve never had peach butter. It looks perfectly smooth and luscious – wonderful!
Thank you so much, Ben!
I miss my orange cat terribly 🙁 The peach butter turned out so very creamy and with perfect consistency and colour.
Hi Angie, thank you so much! I’m sorry about your fur baby 🐈❤️