5 pounds peaches, halved and pitted
1 1/4 cups packed dark brown sugar
1/4 cup finely chopped peeled fresh ginger
1/2 teaspoon fine salt
Juice of 1/2 medium lemon
Cut the peaches into 1-inch chunks. Working in batches, blend the peaches in a stand blender until puréed. Pour into a 6-quart or larger slow cooker. Add the sugar, ginger, and salt and stir to combine.
Place a long wooden spoon or 2 wooden chopsticks across the top of the slow cooker, then place the lid on top (this will allow the peach butter to vent and reduce). Cook on the LOW setting, stirring every few hours, until thick and spreadable, 10 to 12 hours. Make sure to re-vent the lid after each stir.
Turn off the slow cooker, uncover, add the lemon juice, stir to combine, and let cool completely. If you want a smoother consistency, blend with an immersion blender or transfer to a stand blender and blend again.
Recipe Notes
- Storage: Store in sealed containers in the refrigerator for up to 10 days or in the freezer for 6 months. The peach butter can be stored at room temperature if properly canned (but refrigerate once the jars are opened).