Bring a large stock pot of water to a boil. Once at a full rolling boil, place the peaches in the water for 1 minute. (This method works best with peaches that are ripe and ready to eat).
Remove the peaches from the boiling water using a slotted spoon and place them into a large ice bath. Let the peaches sit for a minute or two.
The peels will slide right off. (Seriously, it’s like magic!)
Cut peaches into slices, place in crock pot.
Add all spices and sugar into crock pot with peaches.
Cook on LOW for several hours. Check after 3 or 4o hours to see consistency. The cook time will vary depending on how much juice is in the peaches.
Once the peaches are cooked down enough, using an emersion blender, blend until smooth.
Ladle peach butter into half pint canning jars.
Process in boiling water for 5 minutes. Check jar lids by pushing on the tops to ensure they have sealed.