Slow Cooker Blueberry Butter (Print Version)
# Ingredients:
→ Main ingredients
01 -
3 pounds fresh blueberries
02 -
1½ cups light brown sugar
03 -
1 tablespoon honey
04 -
1 lemon, zested and juiced
05 -
1 teaspoon ground cinnamon
06 -
¼ teaspoon ground nutmeg
# Instructions:
01 -
Add the blueberries, brown sugar, honey, lemon zest, lemon juice, cinnamon, and nutmeg to your slow cooker. Stir everything together until well combined.
02 -
Cover the slow cooker with its lid and cook on high heat for 1 hour. This helps the blueberries break down and release their juices.
03 -
Carefully transfer the hot blueberry mixture to a blender and blend until smooth. You may need to do this in batches depending on your blender size. Be cautious when blending hot liquids!
04 -
Pour the blended mixture back into the slow cooker. Prop the lid up slightly with a wooden spoon handle or chopstick. This allows steam to escape so the mixture can thicken properly.
05 -
Cook on low heat for an additional 4-5 hours, stirring occasionally if possible. You'll know it's done when the mixture has thickened significantly and coats the back of a spoon.
06 -
Once your blueberry butter has reached the desired thickness, ladle it into clean 8oz mason jars while it's still hot. Leave about ¼ inch of space at the top of each jar.
07 -
Let the jars cool completely before putting the lids on and storing in the refrigerator. Your blueberry butter will keep for up to 2 months in the fridge.
# Notes:
01 -
This recipe makes about 4 cups of blueberry butter, perfect for filling 8 half-pint (8oz) jars.
02 -
For a smoother texture, you can blend the mixture again after cooking is complete.
03 -
If you prefer a sweeter spread, taste before jarring and add more sugar or honey if needed.