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!
Course Condiment
Cuisine American
Keyword blueberry, blueberry butter, butter, fruit, fruit butter
Prep Time 5minutes
Cook Time 6hours
Total Time 6hours5minutes
Servings 64servings
Calories 29kcal
Author Sheryl
Ingredients
3lbsblueberries(8 Cups)
1.25Cbrown sugar
1/2tsp nutmeg
1/4tsp allspice
1tspcinnamon
3Tbsplemon juice (preferably bottled)
Instructions
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.
Notes
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.