Ingredients
2 pounds fresh or frozen blueberries, rinsed
1½ cups granulated sugar
Zest and juice of 1 medium lemon
1 cinnamon stick (or 1 teaspoon ground cinnamon)
½ teaspoon freshly grated nutmeg
Instructions
- Place all ingredients into the bottom of a 6-quart slow cooker.
- Cover with the lid and cook on LOW for 2 to 3 hours.
- Use an immersion blender to puree the blueberries into a smooth consistency. If using a cinnamon stick, remove it before blending and return it to the pot afterward.
- Continue to cook with the lid slightly offset to create a vent for another 6 to 8 hours.
- Stir the blueberry butter once every hour and check its progress.
- When the blueberry butter has thickened to your desired consistency, remove and discard the cinnamon stick.
- Transfer the blueberry butter to sterile canning jars. Seal with lids and allow to cool to room temperature.
- Store in the refrigerator for up to 3 weeks or freeze for up to 1 year.
Notes
- For a sugar-free version, substitute sugar with stevia or monk fruit.
- Add cloves or allspice for a more spiced flavor.
- Try blending with raspberries, strawberries, or blackberries for variety.
- Use maple syrup or honey instead of sugar for a natural sweetener option.
- Frozen blueberries work just as well as fresh.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Condiment, Spread
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 8g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg
