There’s something deeply satisfying about putting up peach butter at the tail end of summer. Maybe it’s the scent of cinnamon and vanilla hanging in the air, or the sight of jars cooling on the counter while a thunderstorm rolls in. Whatever it is, peach butter is one of my favorite ways to send summer off right—a little sweet, a little spiced, and perfect for spreading on everything from hot biscuits to campfire pancakes.
And if you’ve got a slow cooker and a little time, it’s easier than you think.
Why Peach Butter?
Peach butter is the quieter cousin of jam—no pectin, no chunks, no fuss. Just pureed peaches, cooked down until thick and caramelized, with a few warm spices to round it out. It’s cozy and rich but still tastes like peaches, not pie filling.
Best part? It cans beautifully. Make a batch now, and you’ll thank yourself come January.
Ingredients You’ll Need
- 7 cups peach puree (about 9–12 ripe peaches, depending on size)
- 4 ½ cups brown sugar
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1 tbsp vanilla extract
- 1 tsp salt
🛠️ Tip: You can tweak the spices if you want—nutmeg or cardamom are nice additions. But I keep it simple most of the time.
Step 1: Prep and Purée the Peaches
Start with ripe, flavorful peaches—the kind that bruise if you look at them sideways.
- Peel, pit, and slice the peaches into chunks.
- Toss them in a blender or food processor and purée until smooth (not liquified, just a nice thick purée).
- Measure out 7 cups of purée.
Shortcut: If your peaches are very soft and the skins are thin, you can skip peeling. The purée smooths out nicely once it cooks down.
Step 2: Cook It Low and Slow
This part’s easy—and it makes your whole house smell like you live inside a cobbler.
- Add the peach purée to a 4–6 quart slow cooker.
- Stir in brown sugar, cinnamon, ginger, vanilla, and salt.
- Cover and set to LOW for 7–8 hours (overnight works great).
When time’s up, crack the lid and turn the heat to HIGH for another 3–4 hours, stirring occasionally. This lets the moisture escape so the butter thickens.
It’s done when it’s darkened in color and mounds on a spoon—thick, smooth, and spreadable.
Canning Instructions: How to Preserve Peach Butter
If you want this peach butter to last all year (trust me—you do), here’s how to can it safely using a water bath method.
🛠️ Equipment You’ll Need
- 7 clean half-pint (8 oz) jars
- New lids and clean bands
- Jar funnel, ladle, jar lifter
- Boiling water canner or a deep pot with a rack
- Clean towel and moist cloth for wiping rims
Tip: I prefer smaller jars for this one. It’s rich, and half-pint jars are just right for gifting or grabbing when you want a little something sweet on your plate.
Step-by-Step Canning Process
- Sterilize jars in the dishwasher or by simmering in hot water.
- Simmer lids in hot (not boiling) water to soften seals.
- Ladle hot peach butter into warm jars using a funnel, leaving ½-inch headspace.
- Wipe the rims clean with a damp cloth.
- Place lids on, screw on bands finger-tight, and lower jars into your canner.
- Ensure jars are fully submerged (at least 1 inch of water over tops).
- Bring to a rolling boil, then process for 15 minutes (adjust for altitude).
- Turn off heat, remove lid, and let jars rest 5 minutes before lifting out.
- Set jars on a towel, undisturbed, for 12–24 hours.
Tip: Check seals after 24 hours—lids shouldn’t flex. Label, date, and store in a cool, dark place.
Storage & Shelf Life
- Unopened jars: Store up to 1 year in a pantry or cellar.
- Opened jars: Keep in the fridge and use within 2–3 weeks.
- Leftover butter: Didn’t have enough to fill a jar? Just refrigerate and enjoy it first.
How to Use Peach Butter
This stuff is ridiculously versatile. Here’s how we use it around here:
- Spread on biscuits, toast, or scones
- Dolloped onto Greek yogurt or cottage cheese
- Swirled into oatmeal
- Spooned onto grilled pork chops
- Served warm over ice cream or pancakes
Bonus: It’s also incredible on cast iron cornbread at camp.
Final Thoughts: Put Summer in a Jar
Every summer, peaches feel like the grand finale. They show up late, they’re messy, and they don’t stick around long. Peach butter is one of the best ways I know to slow down and hang onto that flavor just a little longer.
So fire up the slow cooker, prep your jars, and get ready to hear those happy little pings from the counter. That’s the sound of summer sealed up tight—ready for cold mornings, warm biscuits, and everything in between.