I’m always looking for a healthier alternative to using butter or nut spreads on toast or sandwiches. I love apple butter, but when I discovered this peach-mango “butter,” I was hooked. It has such a fresh, Spring-like taste and bright flavor. I’ve made many a Crock-Pot full. I’ve even given it as gifts.
After you make it, you can either can it and store at room temperature, or you can put in a cute jar and store in the refrigerator for several weeks.
I’ve been able to make this successfully with fresh or frozen peaches, so don’t let the fact it’s still winter stop you from trying this!
Peach Mango Butter
Makes 4 pints
2 lb peaches, peeled and quartered (5-6 large peaches)
1 lb mango, peeled and sliced (about 2 mangos)
1 cup sugar
juice from 1 lemon
1/2 cup V8 V-Fusion Peach Mango juice (or use 1/2 cup water)
Put all ingredients in a slow cooker. Cook for 2 1/2 hours on low heat setting with lid on. Then, prop open the lid (use a wooden spoon laid across the edge), and cook for another 2-3 hours or until the fruit mixture is soft. Use an immersion blender or process the mixture in a blender until smooth and thick. Ladle into jars and refrigerate.
Nutritional Information: Calories Per Serving: 62, Calories from Fat: 1, Fat: 0 g, Cholesterol: 0 mg, Sodium: 2 mg, Carbohydrates: 16 g, Fiber: 1 g, Sugar: 15 g, Protein: 0 g.
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