Blueberry Butter Recipe
This easy slow cooker blueberry butter is delicious for serving with fresh bread rolls, english muffins or as a topping on yogurt and is even better to give as gifts!
Servings 64 servings
- 3 lbs blueberries (8 Cups)
- 1.25 C brown sugar
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1 tsp cinnamon
- 3 Tbsp lemon juice (preferably bottled)
Pour the blueberries in the slow cooker and set the slow cooker on high for 90 minutes.
Remove lid and continue to cook for 30 minutes on low.
Use an immersion blender to puree the blueberries in the slow cooker. If you don't have an immersion blender, transfer the blueberries to your regular blender and pour them back in the slow cooker.)
Place the lid back on the slow cooker and crack it open to allow air to escape (you can also set it on a spoon if you wish). Cook for 3 additional hours on low, taking care to stir every hour.
Stir in the brown sugar, nutmeg, allspice, cinnamon and lemon juice until combined. Replace the lid, taking care to crack it open to allow air to escape. Over the next hour, the blueberry butter should thicken to your desired consistency.
Transfer to jars and allow to cool to room temp before refrigerating. Properly refrigerated, blueberry butter will keep for 7-10 days.
- Recipe makes 4 C. of blueberry butter (2 pints).
- It's best to use bottled lemon juice in lieu of the juice of one lemon as sometimes the acidity of the lemon can be unpredictable.
Calories: 29kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 22mg | Fiber: 1g | Sugar: 6g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg