Blueberry Butter Crockpot (Print Version)
# Ingredients:
→ Main ingredients
01 -
1½ cups packed light brown sugar
02 -
1 tablespoon raw honey
03 -
3 pounds of ripe blueberries
04 -
1 lemon, juiced and zested
05 -
¼ teaspoon nutmeg, ground
06 -
1 teaspoon cinnamon powder
# Instructions:
01 -
Toss the blueberries, brown sugar, honey, lemon zest, lemon juice, cinnamon, and nutmeg into your slow cooker. Give it a good stir to blend it all together.
02 -
Put the lid on your slow cooker and set it to high for an hour. This helps soften the blueberries and pulls the juices out.
03 -
Carefully move the hot blueberry mix into a blender and blend it until it's smooth. You might need to split it into smaller batches if your blender is small. Be super careful blending hot stuff!
04 -
Pour the smooth mixture back into the slow cooker. Prop the lid open a little using the handle of a spoon or a chopstick so some steam can escape, which helps it get thicker.
05 -
Let it simmer on low heat for another 4-5 hours. Stir it here and there if you can. When it's thick enough to coat the back of a spoon, it's ready.
06 -
While the mixture is still hot, scoop it into clean 8oz mason jars. Leave about ¼ inch of room at the top of each jar to allow for expansion.
07 -
Let the jars cool completely before sealing them with lids and putting them in the fridge. It'll stay good for up to two months when refrigerated.
# Notes:
01 -
Yields around 4 cups of blueberry butter—just right to fill 8 small (8oz) jars.
02 -
Want it silkier? You can run it through the blender one more time after it's all cooked.
03 -
Like it sweeter? Taste the mixture before jarring and add more honey or sugar if you'd like.