Crockpot Blueberry Butter (Print Version)
# Ingredients:
→ Main ingredients
01 -
1 lemon, both its zest and juice
02 -
¼ teaspoon of nutmeg, ground
03 -
1½ cups of brown sugar, light
04 -
1 tablespoon of honey
05 -
3 pounds of fresh and ripe blueberries
06 -
1 teaspoon cinnamon, ground
# Instructions:
01 -
Throw the blueberries, brown sugar, honey, lemon zest and juice, cinnamon, and nutmeg into your slow cooker. Give it all a good stir so everything is coated and mixed up nicely.
02 -
Put the lid on the slow cooker and set it to high. Leave it for an hour. This gives the blueberries a chance to soften and release their juices.
03 -
Carefully pour the hot blueberry mix into a blender and blend until it’s smooth. Don’t overfill—work in smaller batches if needed. Be extra careful when handling hot liquids!
04 -
Dump the blended blueberry mixture back into your slow cooker. Let a little steam out by propping the lid open with a wooden spoon or a chopstick. This setup helps it reduce and thicken.
05 -
Turn the heat down to low and let it cook for another 4 to 5 hours. Stir once in a while if you can. You’ll know it’s ready when it sticks to a spoon and feels nice and thick.
06 -
When the blueberry butter reaches the texture you want, scoop it into clean 8oz mason jars while it's still hot. Leave just a bit of space at the top (about ¼ inch).
07 -
Let those jars cool down fully before putting the lids on. Once they’re sealed, store them in the fridge. They’ll stay good for up to 2 months.
# Notes:
01 -
You’ll end up with around 4 cups of blueberry butter, which is just the right amount for 8 small (8oz) jars.
02 -
After cooking, if you want it even silkier, blend it once more before jarring.
03 -
Try it out before packaging. If it needs more sweetness, toss in extra sugar or a touch of honey to your liking.