Who says peaches are just for summer? Cinnamon and ground cloves give this toast and biscuit topper a wintery, cozy flavor, perfect for the holidays.
—MARILOU ROBINSON PORTLAND, OR
PREP: 25 MIN. • COOK: 9 HOURS + COOLING • MAKES: 9 CUPS
14 cups coarsely chopped peeled fresh or frozen peaches (about 5 1/2 pounds)
2 1/2 cups sugar
4 1/2 teaspoons lemon juice
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 cup quick-cooking tapioca
1. In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves. Transfer to a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until the peaches are very soft, stirring occasionally.
2. Stir in tapioca. Cook, uncovered, on high for 1 hour or until thickened. Pour into jars or freezer containers; cool to room temperature. Cover and refrigerate up to 3 weeks or freeze up to 1 year.
To use frozen peach butter: Thaw in the refrigerator for 1-2 days; use within 3 weeks.