Slow Cooker Blueberry Butter
This recipe for Slow Cooker Blueberry Butter is a simple and delicious way to enjoy the flavors of summer, all year round. The slow cooker does all the work, resulting in a thick, rich, and flavorful butter that’s perfect for spreading on toast, pancakes, or waffles.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh blueberries (or frozen, thawed) | 4 cups |
| Granulated sugar | 1/2 cup |
| Honey | 1/4 cup |
| Lemon zest | 1 teaspoon |
| Lemon juice | 1 tablespoon |
| Ground cinnamon | 1/2 teaspoon |
| Ground nutmeg (optional) | 1/4 teaspoon |
Instructions:
- Prepare blueberries: Rinse fresh blueberries and drain well. If using frozen, thaw completely.
- Combine ingredients: Add blueberries, sugar, honey, lemon zest, lemon juice, cinnamon, and nutmeg (if using) to a slow cooker. Stir to combine.
- Cook on low: Cover and cook on low for 4-5 hours, stirring occasionally.
- Puree: Use an immersion blender to puree the mixture until smooth. Alternatively, blend in a regular blender and return to the slow cooker.
- Thicken: Cook uncovered on low for 1-2 more hours, or until desired thickness. Stir occasionally.
- Cool and store: Let cool to room temperature. Transfer to sterilized jars or airtight containers. Store in the refrigerator for up to 2 weeks.
