Fall is a bit different down here in the south and our usual traditions just do not seem to fit with our life here in the south. Instead of going apple picking you go peach, mango, and Orange picking down this far south. So we decided to try combining the sweet southern peaches with the crisp apples we love to make a sauce, cider, and syrup from. Dare I say miss Fall up north. Thank the Good Lord for shipping. This smelled amazing as it cooked and turned out better than we had dared to hope.
What you need to make Southern Peach Apple Butter
6 medium tart apples
6 large peaches
1 1/2 cups packed brown sugar
1/2 cup apple juice
1 1/2 tablespoon ground cinnamon
1 tablespoon lemon juice
1 tablespoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
How to make Southern Peach Apple Butter
- Chop the apples and peaches into chunks.
- Toss everything into your slow-cooker
- Let cook 8-10 hours.
- Mash the cooked apples
- Turn the lid of the slow cooker so it has space for air and water to escape.
- Leave on low overnight.
- Stir and place into sterilized jars leaving about 3/4 inch headspace.
Store in the refrigerator for up to 3 weeks or can in a water bath canner for 5 minutes for half quart jars 10 for full quart jars.
Best served cold.
You can turn your fruit scraps into Apple Cider Vinegar. Waste not, want not.