Old-Fashioned Peach Butter Recipe
Old-Fashioned Peach Butter Recipe photo by Taste of Home

Old-Fashioned Peach Butter Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Cook: 9 hours + cooling
MAKES:72 servings
TOTAL TIME: Prep: 10 min. Cook: 9 hours + cooling
MAKES: 72 servings

Ingredients

  • 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

Nutritional Facts

1 serving (2 tablespoons) equals 46 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 12 g carbohydrate, 1 g fiber, trace protein.

Directions

  1. 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.
  2. 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. Yield: 9 cups.
Originally published as Old-Fashioned Peach Butter in Quick Cooking July/August 2003, p45

Nutritional Facts

1 serving (2 tablespoons) equals 46 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 12 g carbohydrate, 1 g fiber, trace protein.

Reviews for Old-Fashioned Peach Butter

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Sep. 14, 2014

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!

MY REVIEW
Reviewed Sep. 26, 2013

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.

MY REVIEW
Reviewed Aug. 31, 2013

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.

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