Go Back
No ratings yet

Slow Cooker Peach Vanilla Butter


  • Peaches
  • 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.