Step 1

Place your chopped peaches into a large crockpot or slow cooker. Add the brown sugar, cinnamon, and lemon juice. Stir until combined.

Step 2

Cook on low for 6 hours, or until the peaches are soft. Stir the peaches occasionally so that the bottom of the crock-pot does not scald.

Step 3

Add in your vanilla. Use an immersion blender to puree your peaches until you get the desired consistency. I like mine to be thick, but without lumps.

Step 4

Allow the peach butter to cool to room temperature and then pour into jars. Refrigerate for up to 2 weeks and enjoy on pancakes, waffles, in oatmeal or, on toast.

Step 5

If you are canning, prepare glass jars once the peach butter has been pureed. Fill your jars and process for 10 minutes (adjust for altitude). This recipe should make 6-8 half-pint mason jars, depending on how long you cook down the peach butter.