Slow Cooked Blueberry Butter
Slightly spiced and with a hint of citrus, this slow cooked blueberry butter captures the flavor of summer.
Ingredients
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5-6 cups blueberries (about 3 pounds of blueberries)
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1 cup granulated sugar
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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½ teaspoon ground ginger
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Zest of one lemon
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Pinch of salt
Instructions
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Puree the blueberries in a blender or food processor.
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Heat the slow cooker on low. Add the blueberry puree and 1 cup sugar, cover and cook for one hour. Stir the blueberry puree and then prop the lid slightly open to one side with a wooden spoon or spatula. This is so the steam can ventilate, and water won’t get back into the blueberry butter.
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Cook the blueberry puree for another 3-4 hours, stirring occasionally, making sure to keep the lid cracked.
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After 3 hours stir in the cinnamon, nutmeg, ginger, lemon zest and pinch of salt and cook for one more hour. I’ve cooked a few batches up to 5 hours. The blueberry butter should mound nicely in a spoon when done. It will also thicken as it cools.
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When the blueberry butter is done, let it cool and transfer to sterilized glass jars with lids or an airtight container. You can seal the jars like you would for jam or keep in the refrigerator for up to 10 days and in the freezer for up to 3 months.
Makes about 2 cups
This recipe can be doubled but will need to be slow cooked for 7-8 hours.