1. Peel peaches and coarsely chop them. Using a food processor or blender, puree the peach pieces.

2. Put the peach puree and all remaining ingredients into a slow cooker or crock pot. Cook on low at least 6 1/2 hours, or til it gets pretty thick. (Can be cooked overnight.) If desired, use a stick blender to make it nice and smooth. (This step is not necessary unless you want really smooth butter.)

3. If you’re canning your peach butter, have your jars clean and sitting in hot water. Also, have your lids in hot water. Ladle the hot butter into the hot jars, wipe any off the rim, and put lids on with rings, making sure to tighten them. Process in a water bath canner for 10 minutes. Take jars out to cool. You may hear that “pop” as they cool when the jars seal…that sound is music to my ears!

Makes approximately 6 pints.

**RECIPE AND PHOTO BY RENEE’S GOURMETS**
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