Slow Cooker Spiced Blueberry Butter
If you have fond memories of your grandmother's delightfully tasty homemade blueberry jam, this is one slow-cooked recipe you'll truly cherish. Perfect as a fruity spread on your morning toast, great as a dollop on your bowl of oatmeal or as a yogurt topping, this spiced blueberry butter will leave your kitchen with a warm, mouth-watering aroma. It's simple to make and can then be canned in processed jars to store in a cool, dry place for up to six months.
This recipe is made even more fun if you head out to pick the blueberries yourself. Bring the kids or neighbors along and make a day of it! After coming home with your freshly-picked fruit, get to work making this butter in your Crock-Pot® 4-Quart Manual Slow Cooker. By the next morning, you can invite everyone back for muffins and scones smeared with delicious spiced blueberry butter.
Spiced Blueberry Butter
Sweet, fruity and spreadable, this homemade spiced blueberry butter will taste so much better than the store-bought version.
- 5 cups pureed blueberries, about 32 ounces fresh blueberries
- 1 cup sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- Zest of 1 lemon
- Add pureed blueberries to slow cooker.
- Cover and cook on LOW for 1 hour.
- Remove lid and stir blueberries.
- Leave cover propped open with wooden spoon and cook for 4 to 6 more hours.
- Check the butter every so often and give it a stir when needed.
- With one hour remaining stir in sugar, cinnamon, nutmeg, ginger and lemon zest.
- For a smoother butter, pour mixture into food processor and puree.
- If you prefer blueberry spread slightly chunkier, leave as is.
- Store blueberry butter in air tight container in the refrigerator or in processed jars.