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Crockpot Peach Butter
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8 lbs Peaches (11 to 12 cups peeled sliced and cut into small pieces)
3 Tbl. cinnamon
1/2 cup fresh lemon juice
4 to 5 peach pits
Cook on high for seven hours, uncovered, stirring occasionally. Add 5 cups of sugar
Cook 2 more hours. Remove pits. Pour into jars and seal them with a hot bath. You could also package in containers or freezer Ziplocs and freeze instead of processing in hot bath.
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