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
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)
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.