PEACH OR APRICOT BUTTER

4 (1-lb 14-oz each) cans peaches or apricots, drained
3 to 4 cups sugar
2 teaspoons cinnamon
1 teaspoon cloves

Drain fruit and remove pits; puree fruits using blender or food strainer.  Pour into crock pot, Add remaining ingredients. Cover and cook on high 8-10 hours. Remove cover during last half of cooking. Stir occasionally.

Variation: Fresh peach or apricot butter: Wash, peel, pit and cook fruit until soft. Add sugar when cooked (using 1/2 to 3/4 cup sugar to each cup of fruit). Add spices and cook as directed above.

 

GOLDEN CROCKPOT APPLE BUTTER

4 lb Golden Delicious apples, peeled

2 cups apple cider
2 teaspoons cinnamon
1 teaspoon cloves
1/8 teaspoon allspice
3 cups sugar

Cut the peeled apples into quarter and combine in a crockpot or slow cooker with the cider.  Place lid on cooker and cook apples on low for 10 hours.  Add the spices and the sugar, mixing together well.  Leave the lid off and cook on high for approximately 3 hours until thickened; stir occasionally.  Spoon the hot mixture into hot sterilized jars, leaving 1/2-inch of space at the top.  Seal with two-piece lids.  Once opened, or any jars that did not seal, should be refrigerated.

Yield: 4 pints or 8 half pints

Delicious with pork chops, etc, on toast or biscuits for breakfast, sprinkled with cinnamon as a snack, or makes a great gift with a pretty ribbon tied around the neck of the jar.

DIABETIC-FRIENDLY PEACH BUTTER

 

4 cans (1 lb 13oz each) no sugar added peaches

3/4 cup Splenda granulated
2 tsp ground cinnamon
1 tsp ground cloves

Drain peaches completely; puree in blender. Pour puree into a 4-quart slow cooker. Stir in the Splenda, cinnamon and cloves.

Place lid on cooker and cook on high 8 to 10 hours. Remove the lid during the last half of the cooking time. Stir occasionally during cooking.

Note: This is delicious on whole-grain toast, whole-grain pancakes, biscuits, pound cake or as an ice cream topping.

Yield: 48 servings
Serving size 2 tablespoons
Per serving: Calories 39, Fat 0g, Carbs 10g, Fiber 1g, Protein 0g
Diabetic Exchange = 0.5 carb

Notes: May use apricots instead of peaches
          This recipe is from my diabetic blog. Granulated sugar may be substituted for the Splenda if you are not diabetic.

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EASY PEACH BUTTER

6 cups unsweetened peaches, chunky pureed

3 cups sugar
1 cup apricot nectar
1 tsp vanilla extract

Combine all the ingredients in crockpot or slow cooker.  Place lid on cooker and cook for 4 hours on high. After 2 hours, remove the lid so the mixture can cook down.

Spoon the peach butter into hot sterilized jars, seal with hot lids and process in a hot water bath.

Make sure all jars are sealed and refrigerate any jars that do not seal.

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MAPLE PUMPKIN BUTTER

 Yield: 8 4-ounce jars

Ingredients

1 29-ounce can pumpkin puree

1 1/4 cups light brown sugar

1/4 cup white granulated sugar

6 tablespoons maple syrup

Juice of 1 lemon

1 tablespoon apple cider vinegar

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

Instructions

Mix all the ingredients in a medium 3 1/2-quart slow cooker. Stir well. Cover and cook on high for 2 hours, stirring occasionally.

Remove the lid and cook on high for 30 minutes to 1 hour more to reach desired thickness.

Turn off the cooker and let the pumpkin butter cool to room temperature. Store in the refrigerator for 6 weeks or freeze for up to 3 months.

Adapted from Not Your Mother’s Slow Cooker Cookbook