Ingredients
- 4 cups fresh blueberries (or frozen)
- 1 cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Instructions
- Rinse blueberries under cool water, removing any stems or damaged fruit.
- In the slow cooker, combine blueberries, sugar, lemon juice, lemon zest, and a pinch of salt. Add cinnamon if desired.
- Stir gently to combine. Cover the slow cooker and set it to low heat. Cook for about 360 minutes, or until the blueberries break down and thickened.
- If desired, blend with an immersion blender for a smooth consistency.
- Spoon into sterilized jars while warm and seal tightly.
- Let cool completely before refrigerating.
Notes
This blueberry butter can also be frozen for up to 6 months. Thaw in the refrigerator before use.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Condiment
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian