Ingredients
14 cups coarsely chopped peeled fresh or frozen peaches (about 5-1/2 pounds)2-1/2 cups sugar4-1/2 teaspoons lemon juice1-1/2 teaspoons ground cinnamon3/4 teaspoon ground cloves1/2 cup quick-cooking tapioca
Preparation
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 peaches are very soft, stirring occasionally.
Stir in tapioca. Cook, uncovered, on high for 1 hour or until thickened. Pour into jars or freezer containers; cool to room temperature, about 1 hour. 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.
