Peel the peaches. We don't want to bore you by being repetitive. So in case you missed it, you can find how to do this easily in our post for making Peach Jam.

Then, roughly slice the peaches.

Puree the sliced peaches in the blender.

Pour puree into the crockpot.

Wash your jars and lids.

Fill the canner to 1-2" over the pint jars and start getting it hot.

Get jars and lids hot. I use the canner but keep it from boiling until the jars are full.

Meanwhile, in a crockpot, combine the pureed peaches with the sugar and spices.

Rest the crockpot lid on some knives or otherwise allow the moisture of the steam to escape as it cooks so that the mixture will thicken without splashing.

Turn crockpot on low and cook for several hours until the volume is reduced by about half.

After that, ladle hot peach butter into clean, hot, pint-size jars.

Turn up the heat on the canner to bring it to a boil while filling jars.

Wipe rims clean, add lids and finger-tight rings.

Process the jars in the boiling water bath canner for 15 minutes, then remove to cool.

Finally, wait for the satisfying ping of sealed jars, and store the jars away with the rings off.