Old Fashioned Peach Butter Crock Pot Recipes

Steps:

• In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves; mix well.
• Transfer to a 5 qt slow cooker.
• Cover and cook on low for 8 to 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 freezer containers; cool to room temp, about 1 hour.
• Refrigerate or freeze.

Steps:

• Wash, core and quarter apple (do not peel).
• Combine apples and apple juice in lightly oiled crock pot.
• Cover and cook on low for 10 - 18 hours or high for 2 - 4 hours.
• When fruit is tender, put through a food mill to remove peel.
• Measure cooked fruit and return to crock pot.
• For each pint of sieved cooked fruit, add 1 cup of sugar, 1 teaspoon cinnamon, 1/2 teaspoon allspice and 1/2 teaspoon cloves. Stir well.
• Cover and cook on high for 6 - 8 hours, stirring about every 2 hours.
• Remove cover after 3 hours to allow fruit and juice to cook down.
• Add sauterne for the last hour of cooking.
• If desired, spoon into hot sterilized jars and process according to standard canning methods.
• Makes about 5 1/2 pint jars.

Steps:

• Place half of peaches into container of an electric blender; process until coarsely chopped.
• Pour into a flat-bottomed kettle.
• Repeat procedure with remaining peaches.
• Stir in sugar.
• Cook over medium low heat, stirring frequently 30 minutes or until mixture thickens.
• Quickly ladle butter into hot sterilized jars, leaving 1/4 inch headspace.
• Cover at once with metal lids and screw bands tight.
• Process in boiling water bath 5 minutes.