Crock Pot Peach 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 peach butter. This recipe for peach butter or mango butter is easily made in a crock pot, slow cooker, or Instant Pot.
Only a few ingredients are needed for peach butter or peach mango butter. Fruit, juice (or water), sugar, and a touch of lemon cook down slowly to create this fruit butter. This is a dairy free recipe, but peach mango has the consistency of an apple butter and is a luscious fruit spread.
Making homemade preserves, jams, and jellies is so rewarding. Start with this fruit butter recipe and you'll find that you quickly get addicted to having mason jars filled with sweet goodness homemade by you! Looking for another easy fruit butter? Try this apple butter recipe or pear butter in the slow cooker is divine as well.
Homemade preserves
Canning at home and making small batch jams and curds have really become a source of enjoyment for me in the kitchen. If you are interested in making more homemade preserves like grape jam, here is a canning resource to give more more recipe ideas!
Ingredients for Peach Butter
- peaches
- sugar
- lemon juice
- water
If you'd like to make peach mango butter, simply add in mangoes. The total amount of fruit should be about three pounds. So either three pounds of peaches OR one pound of mangoes with two pounds of peaches. You can't go wrong! Here is a photo of peach mango butter made in the slow cooker.
Every time I make this fruit butter it is with a different combination of peaches, mangoes, or peaches and mangoes together. The color is beautiful and bright!
Peach butter recipe- Crock Pot
Making peach butter in the crock pot is my preferred method. Yes, the crock pot or slow cooker takes more time than an Instant Pot, BUT the process is easier and less hands on.
Your house will smell so good as the peaches cook down into a thick, concentrated fruit puree.
Here's how to make peach butter in the slow cooker:
- Peel peaches, remove pit and slice.
- Add peaches, sugar, lemon juice and water to the crock pot.
- Cook with the lid closed for a few hours, puree with an immersion blender and then take the lid off (or prop a wooden spoon under the lid to reduce splattering) and cook a bit longer until the peach butter is thick and smooth.
Peach butter in the Instant Pot
The Instant Pot is a great tool to make fruit butters and it works well for peach butter too. You will need the extra step of stirring the peach butter constantly while you are sauteing it to reduce the mixture to a thick consistency.
The higher heat from the Saute function on the Instant Pot requires that you stir the peach butter so as you do not burn the bottom layer. If you use the Crock Pot, the heat is lower and the peach butter won't burn as it reduces slowly.
Here's how to make peach butter in the Instant Pot:
- Peel the peaches, remove the pit and slice.
- Add the peaches, sugar, lemon juice and water to the Instant Pot.
- Cook on high for 8 minutes. Let the pressure reduce naturally for 20 minutes before opening the Instant Pot. Puree with an immersion blender.
- Turn the Instant Pot on medium and saute the peach butter while stirring CONSTANTLY for 10-15 minutes. You may need to reduce the temperature to low if your fruit butter bubbles too vigorously.
Can you use frozen peaches for peach butter?
Yes, you may use frozen peaches to make peach butter. You may find that there is more moisture in the fruit butter after the cooking time. Simply reduce the fruit butter further until you reach the desired consistency.
Palisade Peaches
Here in Colorado we have Palisade peaches which, thanks to my friend Barb, I tasted one years ago and was hooked!
Most years I receive a delivery of Palisade peaches from Cunningham's Orchards thanks to a local fundraiser by the Boy Scouts. I mark my calendar with the delivery day and am thrilled when the peaches arrive.
If you don't have a local farm that grows peaches, don't worry about it and simply buy the best you find from the grocery store.
Costco has been a source for beautiful, ripe peaches many times 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.
How to Peel Peaches
Peeling peaches using boiling water is fast and easy. Follow these steps shown in photos to easily remove the skin from peaches. Work with two or three peaches at a time until you get through the whole batch.
Removing the skin from peaches and then slicing them is a great way to prepare peaches to be frozen for later use too.
- Immerse the peaches in boiling water for 30 seconds.
- Gently drop the peaches in an ice bath for at least one minute.
- The skins will peel off easily.
One item to note-- I've peeled peaches using the boiling water method many times and I've experimented with making an "X" with a knife at the bottom of the peach before boiling. While it can be helpful, it's not necessary to take that extra step. Making an "X" in the peach does encourage the peach skin to begin to peel so it has its benefits. You can choose to do so or skip that step.
Blue Book of Preserving for Slow Cooker Peach Jam ideas
The standard for preserving food is Ball and their Blue Book of Preserving. I started with their peach butter recipe as a base for this peach mango butter made with a slow cooker then added in the mangoes.
You can do the same, adding spices you like and fruit combinations that sound good to you. Try to flip the ratio of peach to mangoes and make a mango butter instead.
How long can you keep peach butter in the refrigerator?
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.
You can refrigerate fruit butter for up to a month. I am guessing you'll use it up faster than that!
Here I refrigerated some and froze the rest so that I know I'll have this peach mango fruit spread 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
Peach Butter or Peach Mango Butter
Slow cooker peach butter with or without mango is a lovely way to savor summer's fresh peaches
Ingredients
- 3 pounds peaches, peeled and quartered (8-10 large peaches)
- 1 cup sugar
- juice from 1 lemon
- ½ cup water
Instructions
- Put all ingredients in the crock pot. Cook for 2 ½ 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.
Notes
Peach mango butter 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
½ cup peach mango V8 Fusion juice (or use ½ cup water)
Note: to make in the Instant Pot cook on high for 8 minutes. Puree using an immersion blender then saute for 10-15 minutes to thicken to desired consistency.
Nutrition Information:
Yield:
64Serving Size:
2 tablespoonsAmount Per Serving: Calories: 30Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 12mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 0g
This data is provided by Nutritionix and is an estimate only.
Save this recipe for peach mango butter for later on Pinterest!
Are you looking for more preserving ideas? Here are a few more!
Originally published in 2013; most recently updated in 2021.
Holly Baker started the food blog, A Baker's House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader's Digest, and She Knows.
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.
Karen- you should write my posts for me-- describing this as "sunshine in a jar" is perfect. I've needed it the last few days of rain!
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!
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.
Sunshine in a jar it is! May be you should rename it 😀 I love this recipe because it is made in a slow cooker. How awesome is that! You Rock girl!
Thanks, Ansh! Thinking of you today and hoping the weather situation improves. Liked your photo of sunshine on Facebook earlier. Now it is back to rain here tonight...
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.
Thanks, Lea Ann, I should have brought some of this mango-peach butter to Yvette's house to share. Great to see you! Holly
I bet this is amazing on crackers with brie. Yum. I'll have to remember this the next time I want to make appetizers. I like making little appetizers with brie cheese. This butter looks incredible!
I love jams and fruit butters with brie. You've reminded me that it is time to make apple butter again this year. Love that with a cheese plate. Thanks for reading, Julie!
I can't tell you how much I love this recipe. I love the fruit combo and the fact that it gets simmered in the crock pot. Love it. Pinned!
Thanks, Jennie, this is an easy crock pot recipe and so tasty. I need to make apple butter next- that sings fall to me and makes the house smell really good.
Can this be preserved like apple butter?
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
Can’t wait to make this tomorrow with the big bag of fresh picked Palisade peaches we just got today! They are the BEST peaches in the world! We might add a little cinnamon and ginger to make it a little spicier and warmer now that fall is starting to set in.
Wonderful! Adding spices sounds like a great idea. Enjoy your Palisade peaches!
Have you ever substituted honey for the sugar?
I have not tried that but would like to learn more. Let me know how it turns out, thanks!
Can you freeze this?
Hi, I haven't frozen this myself but think that it would work pretty well. The texture might be different after thawing again, but you could puree it again to even out the texture.
Can you substitute pears for the peaches?
Here is a recipe link for pear butter in the crock pot
well attempted the peach butter i don’t like that much sugar so i only used 1/2 c . As a butter it was a total failure but will make a nice topping for vanilla ice cream. How do you reduce the sugar and still get a thick product ?
I am glad that you were able to use it as a topping but, yes, reducing sugar changes the consistency of the peach butter. I haven't tried using alternative sugars but if you do please let me know how it turns out. Sorry that I don't have the solution for you!
How many jars do you get out of one batch?
This recipe makes about 4 pints.
@Holly Baker,
Do you think I could half this recipe? I only want a little bit.
Can you use monk fruit sweetener in place of the sugar?
Hi, thanks for your question. I haven't used monk fruit sweetener in this recipe or in other preserves so I can't say that I know how it would turn out. I'd love to hear about your experience if you give it a try though. Thanks! Holly
I have a question. I want to make crockpot peach butter. Can I ship in mason jars ?
Or does it have to stay refrigerated ?
This recipe needs to stay refrigerated. I don't know the acidity level and therefore can't recommend processing it with a boiling water canner. In Ball's Blue Book of Preserving there is a Peach Butter recipe that uses the ratio of 4 pounds of peaches (18 peaches) to 4 cups of sugar. Their recipe is safe to process in a water bath canner and then it is shelf stable. I found that to be too much sugar so my version may not be ok for canning. Sugar helps to preserve and set the fruit butter.
Can the peaches be put in food processor first before putting in crock pot to cook down for Peach Butter?
You shouldn't need that step. The peaches will break down easily while they cook in the crock pot.
I have some peaches that I froze last year. Could I use these to make this peach butter? If so, would there be anything different I should do?
Thanks!
Yes, you could use frozen peaches but the water content may be different than that of fresh peaches. You may need to reduce the mixture a bit longer.
I have a peach tree in my yard and have been inundated with peaches this year! I’ve made this twice now and my family refers to it as Peach Crack! Obviously they approved of the recipe. 😹
I’m not sure why but my peaches are very watery, even if I leave the water out of the recipe. I will scoop the peaches out with a slotted spoon into my food processor. After two batches I ended up with a lot of wonderful peach juice that I reduced into a peach syrup, so a total win win here!
Hmmm, that is interesting that the peaches are so watery. I wonder why? How I would love a peach tree in my yard!
@Lynn, I too, have waaayyy too much liquid even after not adding any extra and cooking on high with the lid off! But I’m excited to find things to do with this yummy syrup!
Oh my goodness - yum!!!!
I wanted to do something different with some of my Palisade peaches (besides just eating them and slurping them off my sleeves... lol). This was a perfect way to try something new. Thank you!
So glad you enjoyed this! I am loving my Palisade peaches right now.
Can this peach butter be frozen?