Old-Fashioned Peach Butter – Crock Pot Perfection

There are few aromas that transport me back to my grandmother’s sun-drenched kitchen quite like the sweet, spiced scent of simmering peaches. She’d often churn out jars of peach butter during the peak of summer, a testament to the season’s bounty. While her method involved hours of vigilant stirring over the stovetop, I discovered a much more hands-off approach that yields the same soul-warming result, transforming ripe peaches into a spreadable delight with the magic of a slow cooker.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 8 to 10 hours on low, then 1 hour on high
• Total Time: 9 hours 15 minutes to 11 hours 15 minutes
• Servings: Approximately 8-10 servings (depending on jar size)
• Yield: About 9 cups
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

This recipe is remarkably straightforward, relying on the natural sweetness of ripe peaches and a few pantry staples to enhance their flavor.

• 14 cups peaches, chopped and peeled (about 4-5 pounds of whole peaches)
• 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

A Note on Peaches: The key to exceptional peach butter is using ripe, fragrant peaches. Look for fruit that gives slightly to gentle pressure and has a sweet aroma. Freestone varieties are easiest to work with as the pits release readily. If you don’t have fresh peaches readily available, frozen (thawed and drained) peaches can also be used, though the flavor might be slightly less vibrant.

Equipment Needed

• 5-quart slow cooker
• Large bowl
• Measuring cups and spoons
• Wooden spoon or heatproof spatula
• Freezer-safe containers

Instructions

The beauty of this recipe lies in its simplicity, allowing the slow cooker to do most of the heavy lifting.

1. Prepare the Peaches: Begin by peeling and chopping your 14 cups of peaches. You can blanch them briefly in boiling water to loosen the skins, or if they are very ripe, the skins may peel off easily with a paring knife. Aim for roughly 1-inch chunks.

2. Combine the Ingredients: In a large bowl, combine the chopped peaches, sugar, lemon juice, ground cinnamon, and ground cloves. Mix everything together thoroughly, ensuring the spices and sugar are evenly distributed amongst the peach pieces.

3. Transfer to Slow Cooker: Transfer the peach mixture into your 5-quart slow cooker.

4. Slow Cook, Low and Slow: Cover the slow cooker with its lid. Cook on the low setting for 8 to 10 hours, or until the peaches are very soft. It’s important to stir occasionally during this long cooking period. This helps to break down the fruit and prevents sticking. Don’t worry if it looks very liquidy at this stage; that’s expected.

5. Thicken with Tapioca: Once the peaches are tender and beginning to break down, it’s time to add the thickener. Stir in the 1⁄2 cup of quick-cooking tapioca.

6. Final Simmer, Uncovered: Cover the slow cooker again, but this time cook on the high setting for 1 hour, or until the peach butter has thickened to your desired consistency. It’s crucial to cook uncovered during this final hour to allow excess moisture to evaporate. The tapioca will absorb excess liquid, creating a beautiful, spreadable texture.

7. Cool and Store: After the final hour of cooking, pour the hot peach butter into freezer-safe containers. Allow the peach butter to cool to room temperature, which will take approximately 1 hour. Once cooled, you can refrigerate or freeze it for later enjoyment.

Expert Tips & Tricks

• Peach ripeness is paramount: The riper the peaches, the less sugar you’ll need, and the more intense the natural peach flavor will be. Underripe peaches will result in a less flavorful and slightly tougher butter.
• Don’t skip the lemon juice: While it might seem like a small amount, the lemon juice plays a vital role. It not only brightens the flavor of the peaches but also acts as a natural preservative, helping to extend the shelf life of your peach butter.
• Adjusting thickness: If after the final hour on high your peach butter is still too thin, you can leave the lid off for another 15-30 minutes, stirring frequently, until it reaches your preferred consistency. Be mindful not to overcook at this stage, as it can lead to a gummy texture.
• For a smoother texture: If you prefer a completely smooth peach butter, you can use an immersion blender to blend the mixture once it’s cooked through but before adding the tapioca. Blend until mostly smooth, then add the tapioca and continue with the recipe.

Serving & Storage Suggestions

This Old-Fashioned Peach Butter is incredibly versatile. It’s a delightful spread for toast, biscuits, muffins, or scones. You can also swirl it into yogurt, oatmeal, or use it as a filling for cakes and pastries. For a savory twist, it pairs surprisingly well with pork chops or roasted chicken.

• Refrigeration: Properly stored in an airtight container in the refrigerator, your peach butter should last for up to 3 weeks.
• Freezing: For longer storage, freeze the peach butter in airtight containers, leaving about an inch of headspace to allow for expansion. It can be stored in the freezer for up to 6 months. Thaw overnight in the refrigerator before serving.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving. Please note that actual values may vary based on the sweetness of your peaches and the exact sugar content used.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	369.7 kcal	—
Total Fat	0.7 g	1%
Saturated Fat	0.1 g	0%
Cholesterol	0 mg	0%
Sodium	77.4 mg	3%
Total Carbohydrate	94.1 g	31%
Dietary Fiber	3.9 g	15%
Sugars	86 g	344%
Protein	2.2 g	4%

Note: The “Calories from Fat” value is listed as 5g in the source data, but this is inconsistent with the “Total Fat” of 0.7g. The percentage for calories from fat is also noted as 2%, which aligns with 5g of fat if calories were significantly higher, or 0.7g of fat if calories were around 370kcal. For this table, the Total Fat value of 0.7g is used, which is more consistent with the other macronutrient values provided in the source.

Variations & Substitutions

While this recipe is a classic for a reason, feel free to experiment:

• Spiced Variations: Add a pinch of nutmeg, allspice, or ginger along with the cinnamon and cloves for a more complex spice profile. A small amount of vanilla extract can also be a lovely addition.
• Sugar Adjustment: Depending on the sweetness of your peaches, you may be able to reduce the sugar slightly. Taste the mixture before adding the tapioca and adjust if needed.
• Texture Preference: If you find the tapioca pearls too noticeable for your liking, you can pulse the cooked peach mixture a few times with an immersion blender before adding the tapioca to achieve a smoother consistency.

FAQs

Q: Why is my peach butter not thickening?
A: Ensure you are cooking it uncovered on high heat for the last hour, as this allows moisture to evaporate. The quick-cooking tapioca also needs time to absorb the liquid properly. If it’s still too thin, continue cooking uncovered for additional 15-30 minute intervals.

Q: Can I use fresh or dried spices instead of ground?
A: While fresh spices can add complexity, this recipe is designed for the ease of ground spices, which distribute more evenly and consistently in cooked fruit. If using fresh spices, you’d need to finely mince them and potentially strain them out later for a smooth texture.

Q: How do I know when the peaches are “very soft”?
A: They should be easily mashable with a spoon or fork. They will have lost their firm structure and will be starting to break down into a pulp.

Q: Is it okay to use regular tapioca instead of quick-cooking tapioca?
A: While regular tapioca will eventually thicken the butter, it requires a longer cooking time and might not achieve the desired consistency within the specified hour. Quick-cooking tapioca is specifically formulated to thicken rapidly.

Q: Can I make peach butter without a slow cooker?
A: Yes, you can! You’ll need to simmer the peach mixture on the stovetop in a large, heavy-bottomed pot, stirring very frequently to prevent scorching, for a similar amount of time until the peaches are soft, then proceed with the tapioca and final thickening.

Final Thoughts

This Old-Fashioned Peach Butter made in the slow cooker is more than just a spread; it’s a jar of sunshine, a comforting reminder of simpler times, and a delicious way to savor the fleeting sweetness of summer peaches. It’s the kind of recipe that fills your home with an irresistible aroma and delivers pure, unadulterated joy with every bite. I encourage you to gather those ripe peaches and give this a try. I’d love to hear how it turns out for you – perhaps spread on some warm, crusty bread with a cup of your favorite tea? Happy cooking!