Monday, July 8, 2013
Heat Wave Canning: Slow Cooker Ginger Peach Butter
The last thing anyone wants to do during hot and humid weather is turn on the gas. If you have fruit to put up, take some of the stovetop out of the equation and prep your preserves in the slow cooker. That way, you'll only need to turn on the burner to process the cans!
Slow cookers aren't just for soups, stews, and fall fruits. Almost any fruit butter can be made in a crock pot. Here, I took juicy peaches and combined them with some brown sugar and grated ginger for butter with a bit of bite.
Slow Cooker Ginger Peach Butter
makes about 7 half pint jars
5 lbs peaches (about 10-12), pitted (no need to peel!)
1/2 cup brown sugar
1-inch piece of ginger root, peeled and grated
1/4 cup peach juice (or orange juice)
Add all ingredients to slow cooker. Cook on high for 6 hours, or overnight on low for 10 hours. With an immersion blender (or transfer to a food processor), pulse until you reach a desired consistency (I prefer it a little chunky). Turn slow cooker on high for 1-3 hours depending on how wet your peaches are, until desired thickness has been reached. Transfer to sterilized jars, seal, and process in a water-bath canner for 15 minutes. Remove and let cool.
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