[Sca-cooks] Peach Butter

[Sharon Palmer]

>just cook them down in a slow cooker.

I had good luck making plum butter in the oven.  Spread it on a half 
sheet pan, so its less than an inch thick, and bake at 250 for 2-3 
hours, or until it's thick enough.  Stir once or twice.  The color 
and flavor was better than the batch in the slow cooker, and it was 
easier too.

I used a little sugar, but if your peaches are sweet, I think you 
could skip it. You might need a little lemon juice.

Canning without sugar is tricky, since sugar is also a preservative, 
but if you find a recipe for artificial sweetener, you should be able 
to leave that out and still can it safely.  No sugar spreads won't 
keep as long after they are opened either.

Ranvaig