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Slow Cooker Peach Butter

This peach butter recipe is a great way to make use of excess fruit.

Ingredients:

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5 pounds (about 10) peaches (peeled, pitted, and cut into chunks)

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1 cup granulated sugar

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1 teaspoon crushed pink peppercorns

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1 teaspoon kosher salt

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Zest and juice from 1 lemon, divided

Step 1:

Put the fruit into a 6-quart (or larger) slow cooker. Add the sugar, pink peppercorns, salt, and lemon zest, and stir to combine.

Step 2:

Place a wooden spoon or chopsticks across the top of the slow cooker to vent the lid (this will allow the fruit to reduce).

Step 3:

Cook, stirring every few hours, until the liquid from the peaches becomes syrupy, 10 to 12 hours on low or 6 to 8 hours on high. Make sure to re-vent the lid after each stir.

Step 4:

Turn off the slow cooker and let cool slightly, uncovered.

Step 5:

Transfer the contents to a blender, add half of the lemon juice and puree until smooth.

Step 6:

Finish with more lemon juice, as desired.

The peach butter is great with breakfast and brunch on biscuits or swirled in yogurt. Would also be great served with roasted or grilled chicken or pork.