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 mango butter. This recipe for peach mango butter is easily made in a crock pot or slow cooker.
Only a few ingredients are needed for peach mango butter. Fruit, juice (or water), sugar, and a touch of lemon cook down slowly to create this fruit butter. No dairy here, but peach mango has the consistency of an apple butter and is a luscious fruit spread.
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.
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
- 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.
Try making this fruit butter with all peaches if you don't have fresh mangoes.
Serving Size:2 tablespoons
Amount Per Serving:Calories: 30 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 12mg Carbohydrates: 8g Fiber: 0g Sugar: 7g Protein: 0g
Are you looking for more preserving ideas? Here are a few more!
Originally published in 2013.