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Slow Cooker Blueberry Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 5 reviews
  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 3 servings
  • Category: Condiment
  • Method: Slow Cooking
  • Cuisine: American

Description

This homemade Blueberry Butter is a luscious, spiced fruit spread made by slow cooking fresh or frozen blueberries with sugar, lemon, cinnamon, and nutmeg. The slow cooker method gently reduces the fruit to a thick, flavorful butter perfect for spreading on toast, muffins, or using in desserts.

Ingredients

Ingredients

  • 2 pounds fresh or frozen blueberries, rinsed
  • 1½ cups granulated sugar
  • 1 medium lemon, zest and juice
  • 1 cinnamon stick (or 1 teaspoon ground cinnamon)
  • ½ teaspoon freshly grated nutmeg

Instructions

  1. Combine Ingredients: Place all ingredients into the bottom of a 6-quart slow cooker, distributing them evenly.
  2. Initial Cooking: Cover with the lid and cook on LOW setting for 2 to 3 hours to begin softening the blueberries and melding the flavors.
  3. Blend Blueberries: Using an immersion blender, puree the blueberries directly in the slow cooker. If using a cinnamon stick, remove it before blending and return it afterward. Alternatively, transfer to a food processor or blender to puree.
  4. Continue Cooking: Cook uncovered with the lid offset to allow venting for an additional 6 to 8 hours to reduce the mixture and thicken it to a spreadable consistency.
  5. Stir and Monitor: Stir the blueberry butter once every hour during this time to prevent sticking and to check progress.
  6. Check Consistency: The blueberry butter is done when it is thick, richly colored, and has your desired spreadable consistency.
  7. Prepare for Storage: Remove and discard the cinnamon stick, then transfer the blueberry butter to sterile canning jars and cover them with lids. Allow to cool to room temperature.
  8. Storage: Store sealed jars in the refrigerator for up to 3 weeks or freeze for up to 1 year to preserve freshness.

Notes

  • Using frozen blueberries is perfectly fine; just ensure they are thawed before starting.
  • You can adjust the sugar amount to taste depending on blueberry sweetness.
  • If you prefer a smoother butter, blend thoroughly, or pulse more in a blender or food processor.
  • The long slow-cooking process develops deeper flavors and natural pectin thickening.
  • For safety, ensure jars are properly sterilized before storage.
  • This spread is delicious on breads, pancakes, or as a dessert topping.

Find it online: http://evelynscooking.com/slow-cooker-blueberry-butter-recipe/