A silky slow cooker peach butter made with ripe peaches, warm spices, and a long low reduction for deep fruit flavor.

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Add the chopped peaches, sugar, lemon juice, vanilla bean paste, cinnamon stick, ground ginger, and salt to the slow cooker.
Stir well, cover, and cook on low for 6 hours.
Remove the lid, remove the cinnamon stick, and blend the fruit with an immersion blender until smooth.
Continue cooking uncovered for 1 to 2 more hours, stirring once or twice near the end, until the peach butter turns thick and glossy.
Spoon the peach butter into clean jars and cool completely.
Refrigerate, freeze, or process in a water bath if you are using a tested canning method.

Use ripe, fragrant peaches for the deepest flavor.

Frozen peaches work well, but they may need a little extra reduction time.

For a no-added-sugar version, reduce or omit the sugar and adjust to taste after cooking.

Always follow tested water bath canning guidance for shelf-stable storage.