TBT: Peach Pumpkin Butter

I’m continuing the easy canning theme today with this deliciously sweet and tangy Peach Pumpkin Butter I posted last year. The season for pumpkin recipes somehow arrived earlier than I anticipated!  And I love pumpkin…I must have been focusing on other, less important things! Anyway, whip up a batch of this and have it on biscuits with dinner tonight…or scones in the morning…or by the spoonful, if that’s what you choose to do. I won’t judge.

This could not be simpler, y’all.  Well, I suppose you could go buy a jar, but you might not find this combination, and even if you did, you wouldn’t have the satisfaction of impressing your offspring with your jelly-making skills. Mine were at school all day, so they have no idea how easy making this butter truly was. Did I mention I used my slow cooker? See…could. not. be. simpler. You could even use frozen peaches if peach season is over in your neck of the woods. It might take a little longer to cook down, though, so plan for that.Peach-Butter

Peach Pumpkin Butter

  • 8 cups peeled and sliced ripe peaches (about 8 medium peaches)
  • 1 can (15 oz) pumpkin (not pumpkin pie filling)
  • 1 Tbsp pumpkin pie spice
  • 1 to 1-1/2 cups sugar, depending on how sweet you want it…I like a little tanginess

1. Puree the peaches in a blender or food processor. I put mine right into the slow cooker and used my immersion blender. When they’re smooth, add the remaining ingredients.

2. Cook on high for about 6 hours, until it’s as thick as you’d like. Remember it will be a bit thicker when it cools.  I put a spoonful in a small bowl and let it cool to test it. If it seems to be too watery while cooking, place a clean dishtowel over the open top of the slow cooker, then replace the lid to hold the towel taut. The steam will condense on the towel and you can remove it, so no more water is added to your butter. I did this for about the last hour of cooking.

3. Spoon into sterilized jars and screw on lids. I turn mine upside down to cool and seal, because that’s how my mama taught me, but I’m not sure that is essential. If they don’t seal, or if you don’t want to bother with the whole canning thing, just store it in the refrigerator and use it up in a couple of weeks.

Yield: 6 half-pint jars (and enough to try it out yourself on some toast!)

This butter is delicious on scones, biscuits, all the usual suspects. BUT it’s also good to spread on pork chops before baking them…there’s a tasty tip you wouldn’t get from a jar of store-bought peach butter, now would you? Also, not to preach to you, but I used organic ingredients, so I don’t even feel guilty feeding this to the hooligans!


Slow Cooker Ginger and Lemon Blueberry Butter

I love fresh blueberries, and with this fabulous blueberry butter, I know I can have a taste of summer even during the dreary winter months!


This is so simple, y’all…a few ingredients in the slow cooker, and you’re good to go!

Slow Cooker Ginger and Lemon Blueberry Butter

  • 8 cups fresh or frozen blueberries, pureed
  • 2 Tbsp fresh ginger, grated
  • 4 Tbsp lemon juice
  • ½ cup honey

Place the blueberries in a 4-quart slow cooker and turn to high. When it starts bubbling, use a wooden spoon to prop the lid open a bit, then turn the heat to low cook 5-8 more hours, until any juice on the surface is absorbed when you stir it. Be sure to check it at least once an hour, since slow cookers cook at different temps.

Stir in honey, ginger, and lemon.

Pour into sterilized canning jars and cap tightly. Let cool and seal. If the jar doesn’t seal, store in refrigerator and use within a month. Makes 3 cups of delicious blueberry butter.

Click here for the printable recipe

This has very little sugar in it (just the 1/4 cup of honey), and you can even leave that out if you’d like. My hooligans thought it was too sour without it, though.

Did you realize how easy it is to make fruit butters in the slow cooker?  Well, now you know!  I’ve made apple, peach, pumpkin, and now blueberry.  Wonder what I can “butter” next?