Last month, when I had all those peaches from the Sweet Preservation folks, I did more than just make spiced peach jam. I also cooked up a slow cooker full of peach butter with flecks of vanilla bean and made a batch of mixed stone fruit jam.
Because I’ve been running on fumes, I didn’t manage to share either of the two remaining techniques/recipes with you. However, I spent some time at various farmers markets this weekend and was reminded that there are still peaches to be had. And so, I’m trying to get them up while they still have some utility.
When it comes to making fruit butters, it’s important to remember that there are a lot of variables, and so it’s better to approach it as a technique than a strict recipe. Here are just some of the things that are up for grabs with slow cooker fruit butters.
Size of the slow cooker. My favorite model is a 40+ year old four quart cooker that cooks at a very low temperature. You might have a brand new one that has both a larger capacity and a higher cooking temperature.
Yield. Even if you had the exact same slow cooker as I did, chances are that your yield would still vary. That’s because ever batch of fruit is going to have different water and sugar content. If your fruit contains a lot of water, you’re going to have to cook longer to reach your desired consistency. Use your judgement and cook until you like the butter. It doesn’t matter if you have to run your slow cooker for five hours longer than I did, it is still okay.
Time. There is just no way for me to predict how long a batch of butter will take in your slow cooker and that’s okay. Just fill the cooker up at least 3/4 the way up with puree and start cooking on low. Stir regularly. If you need to run an errand (or go to bed), turn the cooker off, put a lid on it and turn it back on in the morning. Towards the end, if you want to speed things up, turn the cooker on high and stir every ten minutes or so.
Sweeteners. Because fruit butters don’t depend on sugar for set (they become spreadable thanks to the fiber in the fruit), you can always sweeten your butter to taste. However, do remember that sugar is a preservative. That means that if you don’t use any sugar (or if you use a sugar substitute like Splenda or Stevia), the shelf life will be shorter.
Now, let’s talk about peeling peaches. Most of the time, when I work with peaches I take the time to peel them because I just don’t like the texture of the skin in the finished product. But not when I’m making butter with them. I find that if you puree the fruit before cooking in a sturdy blender, and then zap it again at the end of cooking with an immersion blender, you’re able to get a perfectly smooth butter, peels and all. This fact deeply pleases my inner lazy person.
After reading all that, you might still be wondering how you make peach butter. Here’s how.
- 1 vanilla bean
- lemon juice (optional)
- sugar, honey, or other sweetener, to taste
- Puree enough peaches to fill your slow cooker at least 3/4 of the way up and pour them in.
- Scrape a vanilla bean and add the seeds to the puree.
- Set the cooker to low.
- Put a wooden spoon or chopstick across the mouth of the cooker and set the lid on top of it. This way, you vent the cooking butter.
- Cook for 2-3 hours and check. Stir and replace the propped lid.
- Keep checking and stirring every hour or two.
- If you need to go to bed, turn the butter off and set the lid on the cooker all the way. In the morning, prop the lid again and keep cooking.
- When the butter seems quite thick and spreadable, taste it and sweeten it to taste.
- Add some lemon juice at this time if you feel it could use a little brightening.
- Using an immersion blender, puree the butter so that it is smooth and emulsified.
- Funnel the butter into clean, hot half pint jars, leaving 1/2 inch headspace. Wipe the rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes.
- Eat on toast, stirring into yogurt, or baked into quick breads all winter long.