- 14 cups coarsely chopped peeled fresh or frozen peaches (about 5-1/2 pounds)
- 2-1/2 cups sugar
- 4-1/2 teaspoons lemon juice
- 1-1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- 1/2 cup quick-cooking tapioca
- 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.
Freeze option: Thaw peach butter in the refrigerator for 1-2 days; use within 3 weeks. Yield: 9 cups.
Reviews for Old-Fashioned Peach Butter
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"Fantastic! The only change I made was to use 1/2 white sugar & 1/2 brown sugar and decreased to 2 cups. I was able to use up a ton of peaches that weren't that good for plain eating....worked out great!"
"This was my first time making any kind of fruit butter, and I loved the results! I used fresh peaches, and didn't add any cloves (personal preference). I loved that it wasn't overly sweet, way less sweet than jam. It let the peach flavor really shine. I diced my peaches pretty large, so it was really chunky. I liked it, but I also think it would be good pureed after cooking (but before adding the tapioca) to make a smooth butter. One last note, I halved the recipe to fit in my 4 qt. slow cooker and it was the perfect amount for that size."
"I left this in the crock pot overnight and added the tapioca in the morning. The peaches were still very liquidy before adding the tapioca. The last hour is crucial in thickening. Even after the last hour, I had to purée the mixture. The butter thickened quite nicely after being refrigerated. The next time I would cook it for 1.5-2 hours on high to make it a bit thicker. I liked the flavor - its very strong despite decreasing the cloves."