[Sca-cooks] Peach Butter

[Anne Murphy]

I make peach butter with just peaches - maybe just a little ginger
added. I do use fresh local fully ripe peaches, from the farmers
market, rather than the grocery store (which are what I eat, anyway)
and just cook them down in a slow cooker. I start it without any added
liquid, After it's cooked down a good bit, I take the lid off to let
the moisture evaporate - towards the end, I put it on Warm, not even
Low, so it doesn't burn. I've only done it a few times, and the timing
seems to depend on amounts and just how juicy the fruit is. It is
fairly long... I like the slow cooker, though, because I don't have to
pay close attention to it.

I haven't canned this, but there isn't any reason you wouldn't be able
to. With just the peaches it should be acid enough for a water bath -
I might add a touch of ascorbic acid both to help preserve color and
to add acidity.

I'd put it up in small jars, though. After you open it, butters or
jams without sugar do not keep as well as fruit preserved with sugar.
(The reason they used it in the first place...)  I've made it in
smallish amounts, and frozen one or two  little one cup containers of
it - that worked for me (I didn't need/want a lot of it.)


AEllin (who is starting to have time to read this list, again, and may
even be up to cooking again, one of these days...)


On Sat, Mar 24, 2012 at 9:06 PM, Drucilla Meany-Herbert
<bookshop at charter.net> wrote:
> Sortof off topic but.
>
>
>
> I am looking for a good recipe for peach butter without sugar, stevia or
> splenda that I can use to can. I have a number of recipes for peach butter
> with sugar that I have used but I want to try some without the
> aforementioned sweetening agents. Or a  place to look.I can't find anything
> anywhere. Some mention canned unsweetened apple juice but would prefer not
> using that either if possible. But need to be able to pressure can or hot
> water bath the recipe.
>
>
>
> Gwyneth
>
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