Combine: Place the peach slices, sugar, lemon juice, and apple juice (or water) into the slow cooker.
Cook: Cover and cook on Low for 6 to 8 hours (or on High for 3 to 4 hours). The peaches should be very soft and start to turn a deep golden brown.
Blend: Use an immersion blender (hand blender) directly in the slow cooker to puree the mixture until completely smooth. If you don’t have one, carefully transfer the mixture to a regular blender and pulse until smooth.
Thicken (Optional): If you prefer a thicker consistency, leave the lid off and continue cooking on High for another 30–60 minutes to let the excess moisture evaporate.
Cool & Store: Let the peach butter cool completely before transferring it to clean glass jars. It can be stored in the refrigerator for up to 2 weeks or frozen for longer storage.
Quick Tips:
Flavor Boost: You can add a pinch of cinnamon or a splash of vanilla extract for a warmer flavor.
Texture: If using fresh peaches, there’s no need to peel them if you plan on blending the mixture thoroughly at the end!
