Slather this on your morning toast, an english muffin or a corn muffin! The cinnamon and ground cloves add flavors that prevent the peach butter from being too sweet.
In a 5-quart slow cooker, combine the peaches, sugar, lemon juice, cinnamon and cloves. Cover and cook on low until peaches are very soft, stirring occasionally (approx. 8-10 hours).
Stir in tapioca. Cook, uncovered, on high (approx. 1 hour).
Pour into jars or freezer containers; cool to room temperature, about 1 hour.
Cover and refrigerate up to 3 weeks or freeze up to 1 year.
Recipe by Von Thun Farms at https://vonthunfarms.com/peach-butter/