Peaches are a quintessential summer fruit, known for their juicy sweetness, making them ideal for baking pies and making jams. Another delightful way to enjoy peaches is by making your own peach butter. This homemade crockpot peach butter is simple to prepare and incredibly delicious.
INGREDIENTS
- 12 cups chopped peaches* (skin and pit removed)
- 1 cup brown sugar
- 1 ½ tsp cinnamon
- 2 tsp lemon juice
- 1 tsp vanilla extract

INSTRUCTIONS
- Add the chopped peaches to a large crockpot or slow cooker. Stir in the brown sugar, cinnamon, and lemon juice until well combined.
- Cook on low for 6 hours, or until the peaches become soft. Stir occasionally to prevent the bottom from scalding.
- Once the peaches are soft, stir in the vanilla extract. Use an immersion blender to puree the mixture to your preferred consistency. I like it thick but smooth without lumps.
- Let the peach butter cool to room temperature before transferring it to jars. Store in the refrigerator for up to 2 weeks and enjoy it on pancakes, waffles, oatmeal, or toast.
Canning Instructions: If you plan to can the peach butter, prepare glass jars once it’s pureed. Fill the jars and process them for 10 minutes (adjust for altitude). This recipe should yield 6-8 half-pint mason jars, depending on how long you cook down the peach butter.
Recipe Notes: 12 cups of chopped peaches is approximately 5 pounds of peaches.