Save some Summer in these jars of sweet Peach Butter. It’s good on toast or muffins, but try something new by warming it just a bit to serve over ice cream.
1 cup brown sugar, packed
1/2 cup apple cider vinegar
3 tsp ground cinnamon
1/2 tsp nutmeg, freshly grated
5-6 pounds peaches, peeled and sliced
1. In a 5 to 6 quart slow cooker, stir together the brown sugar, vinegar, cinnamon, and nutmeg.
2. Add the peaches and toss to coat.
3. Cook on low for 18 hours or high for 10 hours, stirring occasionally.
4. If desired, blend to remove any lumps, then seal in canning jars. Refrigerate after opening.
Yield: about 8 cups