What a Crock!

Peach Butter

After finishing up with the cupcake challenge on Sunday, it was time to turn my attention to the 40 peaches that were sitting in the garage for ripening. Since I had already canned the other batch of peaches, this group was destined to become peach butter. Making peach butter is usually an all day ordeal as the concoction has to slowly cook, while quickly splashing every nearby surface with sticky goo, for hours. To my initial delight, I had found a recipe that enables you to use the crock pot. While there is still splattering involved, the website declared that you could put your peach mixture in the pot and cook it on medium all night (up to 12 hours), and then can the next morning. Woo, hoo! No more standing over a hot stove frequently stirring the peaches so they wouldn't burn on the bottom of the pan.

I followed the instructions, except that my crock pot has two settings: low and high. No medium. Hmmm...I elected to go with low since I knew I could let it cook a while longer in the morning if need be. The mixture is supposed to reduce by half. At 8:00 Monday morning it had maybe reduced an inch. This was 12 hours into the cooking time. I bumped my setting up to high and by 2:00 in the afternoon I still had a soupy mess. So out came two large pots and I ended up cooking it on the stove the rest of the afternoon anyway. What a crock! And the biggest sad side note to the whole story is that I only got 6 pints out of the whole batch. Such a lot of work for so little reward. Every year I wonder why I go to all the trouble when you can buy a jar of peach butter for a few bucks at the store. But then in the middle of the winter when we open up a jar I think, "Oh yeah, this is why I do it!" It is incredibly good stuff. So I might need to make another batch while peaches are in season.