Peach Or Apricot Butter Slow Cooker Food
PEACH OR APRICOT BUTTER-SLOW COOKER
Make and share this Peach or Apricot Butter-Slow Cooker recipe from Food.com.
Provided by TishT
Categories Sauces
Time 8h10m
Yield 6 8 oz jars
Number Of Ingredients 4
Steps:
- Drain fruit.
- Remove pits& puree in blender.
- Pour into a slow cooker.
- Stir in remaining ingredients.
- Cover.
- Cook on High 8-10 hours.
- Remove cover during last half of cooking.
- Stir occasionally.
SLOW COOKER PEACH BUTTER
Make and share this Slow Cooker Peach Butter recipe from Food.com.
Provided by ratherbeswimmin
Categories Fruit
Time 6h30m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Add the peaches and water to a blender; process until smooth.
- Transfer mixture to a slow cooker; stir in the brown sugar.
- Cover and cook on LOW for 4-6 hours.
- Remove the lid and stir in the lemon juice, ginger, and cloves; allow to cool, uncovered.
- Taste to adjust the flavorings.
- Once cool, the peach butter may be stored in the refrigerator in containers with tight fitting lids; it will keep for several weeks.
OLD-FASHIONED PEACH BUTTER
Cinnamon and ground cloves add down-home flavor to this spread for toast or biscuits. Using the slow cooker eliminates much of the stirring required when simmering fruit butter on the stovetop. -Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Time 9h25m
Yield 9 cups.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves. Transfer to a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until peaches are very soft, stirring occasionally., Stir in tapioca. Cook, uncovered, on high for 1 hour or until thickened. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and refrigerate up to 3 weeks or freeze up to 1 year. To use frozen peach butter: Thaw in the refrigerator for 1-2 days; use within 3 weeks.
Nutrition Facts : Calories 46 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
CROCKPOT APRICOT BUTTER
There were 4 apricot trees in the front lawn of our Indiana farm home when I was growing up. Every year they produced many more apricots than we and our friends and neighbors could use. We were always looking for ways to preserve them and use them. Apricot butter became one of my favorites. Here is a simple version of that...
Provided by Kathie Carr
Categories Spreads
Time 10h30m
Number Of Ingredients 5
Steps:
- 1. Wash, peel, pit fruit. Puree in small batches using blender or food processor. Pour pureed apricots into crock pot as you work. Add sugar to fruit. Add spices and lemon juice. Mix well. Cover and cook on High for 8 to 10 hours. Remove cover about half way through cooking. Stir occasionally. Store in refrigerator, can, or freeze.
- 2. IF CANNING: Fill hot, sterilized jars to 1/4 inch headspace; remove air bubbles, wipe rims, affix lids and process for 10 minutes in a boiling water bath. IF FREEZING: Pour into sterilized cans or boxes, leaving 1/4-inch headspace and freeze. TO USE: Use in any recipe that calls for apple butter. Great on warm biscuits, fresh home made bread, and breakfast toast!
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