Crock Pot Peach-Mango Butter

Peach season is winding down this month– grab this seasonal fruit while you can and store its goodness for months to come by making jams, jellies and this fruit butter. Here in Colorado we have Palisade peaches which, thanks to my friend Barb, I tasted one recently and wished I had lots more. Instead, Costco was my source for beautiful, ripe peaches this time and that is ok. Grocery store peaches can be flavorful and freshly picked too and this method of cooking the fruit and some sugar on low heat in the crock pot really amplifies the fruity flavor.

The standard for preserving food is Ball and their Blue Book of Preserving. I started with their recipe for peach butter as a base for this peach-mango butter made with a slow cooker. You can do the same, adding spices you like and fruit combinations that sound good to you. I did not process this butter in a boiling water canner and would caution you to only process jams, jellies and butters for which you know the acidity levels such that processing them is safe for long-term consumption. Here I refrigerated some and froze the rest so that I know I’ll have this peach-mango butter to use for weeks to come…or as long as it lasts! I am using it on everything from toast, to muffins, to crackers with brie, as a flavoring for my tea, and might try it next to make a peach-mango bellini cocktail.

Peach-mango Butter: recipe adapted from Ball’s Blue Book of preserving
yield about 4 pints

Ingredients:
2 pounds peaches, peeled and quartered (5-6 large peaches)
1 pound mango, peeled and sliced (about 2)
1 cup sugar
juice from 1 lemon
1/2 cup peach mango V8 Fusion juice (or use 1/2 cup water)

Directions:
Put all ingredients in the crock pot. Cook for 2 1/2 hours on low with lid on. Then prop open the lid (use a wooden spoon laid across the edge) and cook for another 2-3 hours or until the fruit mixture is soft. Use an immersion blender or process the mixture in a blender until smooth and thick. Ladle into jars and refrigerate.

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Comments

  1. says

    This looks like sunshine in a jar Holly. Mango and peach is such a nice flavor combination. I have been meaning to freeze some peaches for the winter and I guess I better get on with it before they are gone. This rainy day looks like a perfect time.

  2. says

    I guess it would be rude to say something like, ‘Neener Neener, Holly game me some and not you!’ so I won’t. But she did. And I LOVE it!

    Thanks Holly…I am gonna miss your treats when I move; we’ll have to find a halfway house!

    • says

      Glad you liked it, Barb. We’ll certainly have to find a mid-way point to meet up and share goodies. Really looking forward to your new house– you’ve had quite a year and starting fresh in your new place is going to be wonderful for you.

  3. says

    Holly, once again a great photo. This butter sounds incredible. I’ve made jams/jellies/sauces from the Blue Book, and I agree, it’s my go-to-preserving Bible. And looking at your jars, why or why have I not made a butter????? Pinning this one to my “gifts from the kitchen” board. So good to see you today Holly.

    • says

      Hi Chrissy, Good question– I didn’t preserve this because I did not know the precise acidity of the peach-mango butter and that could affect the safety of the preserves. The Ball Blue Book of Preserving has a recipe for peach butter that has a ratio of 4 pounds of peaches to 4 cups of sugar. I used far less sugar in my recipe. I found a USDA list that had mangoes at 3.6-4 pH and peaches cooked with sugar at 3.3 pH which would make them a good candidate for boiling water canning but since I do not have the expertise to know for sure, I wouldn’t suggest canning this recipe. It will keep in the refrigerator for a few weeks. Holly

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