• Place sliced peaches into your slow cooker. Add maple syrup, lemon juice, cinnamon and ginger. Mix gently to combine. Cook on low, with the lid slightly vented for 8 hours.
• After 8 hours, use your immersion blender to puree the peach butter. If you don't have an immersion blender, use your regular blender and puree until smooth. 
• Return the peach butter to your slow cooker, sweeten with the maple sugar to taste and cook for an additional hour on low, stirring often. 
• Cool and store peach butter in the refrigerator or freezer or follow the directions below for canning your peach butter.

Canning Slow Cooker Maple Peach Butter

• If you decide to can your peach butter, start by sterilizing your jars in boiling hot water. Carefully lower the jars, their lids and rims into boiling hot water for ten minutes and then allow the jars to cool and then dry them out. 

  Ladle the hot peach butter into your canning jars, leaving a little bit (about ¼ inch) of room at the top of the jar. Wipe the jars off and then seal with the lid and rim. 

  Finally, submerge the filled jars in boiling water and process for 10 minutes. 

  Remove the jars from the boiling water using tongs and allow to cool completely. The lids should be sealed tight and should not make a popping sound when you push down on them. I used 4 half-pint jars for this recipe.