Ginger Peach Butter

From the cookbook Slow Cooking for Two by: Cynthia Graubart Perfect on a tender biscuit, toasted English muffin, or dolloped on a scoop of vanilla ice cream, this peach butter is a handy refrigerator jam to have on hand. The fresh ginger makes all the difference in this recipe.

Ingredients:
1 (16-ounce) package fro en peache!" thawe# an# choppe#" or 1 poun# fre!h peache!" peele# an# choppe# $ cup granulate# !ugar 1 tea!poon lemon %uice & tea!poon groun# cinnamon $ tea!poon fre!hly grate# ginger" or & tea!poon groun# ginger 1 tea!poon 'uick-cooking Tapioca

Directions:
1( Coat the in!i#e of a ) $ 'uart !low cooker with cooking !pray or in!ert a #i!po!able liner" both optional( *( +## the peache!" !ugar" lemon %uice" cinnamon" an# ginger to !low cooker( Stir well to mi,( )( Co-er an# cook on low for * hour!( Change the heat !etting to high an# !tir in tapioca( Co-er an# cook an a##itional ).-6. minute! to thicken( Cool to near room temperature" an# !tore in airtight container! in the refrigerator for up to * week!" or free e for up to ) month!(