Go Back
No ratings yet

Slow Cooker Blueberry Butter

Ingredients

  • 8 cups of pureed blueberries
  • 2 cups sugar
  • 1 lemon zested
  • 2 teaspoons cinnamon
  • 1/2 teaspoon grated nutmeg

Instructions

  • Put the pureed blueberries in a slow cooker. Place a lid on the pot and turn it on to low. After about an hour, give it a stir. At this point, you want to use something to prop the lid a bit. I found that laying a wooden spoon across the rim of the cooker and then placing the lid on gave it just enough room to let the steam evaporate.
  • My blueberry butter spent about six hours in the slow cooker (from 5:30 p.m. when I got home from work, until 11:30 p.m. when I canned and processed it). At the beginning of hour five, I added the spices, lemon zest, and the sugar, removed the lid completely and turned the heat up to high, in order to speed the cooking down.
  • Once it’s cooked down sufficiently*, pour into jars (leave a good 1/2 inch of head space), wipe rims, apply lids and screw on bands. Process in a boiling water canner for 10 minutes. Eat on fresh scones and store unopened jars in a cool, dark place.

Notes

*When the cooking process is done, you can puree with an immersion blender or (carefully) in a regular blender, for a smoother product. It depends on whether you like your butters a bit chunky or very smooth.