Description
A delightful and rich spread made with fresh blueberries, perfect for toast, pancakes, or as a unique topping for a variety of dishes.
Ingredients
Scale
- 4 cups fresh blueberries (or thawed frozen blueberries)
- 1 cup granulated sugar (or honey/maple syrup to taste)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Wash the blueberries thoroughly and dispose of any that appear squished or unripe.
- Combine the washed blueberries, sugar, lemon juice, cinnamon, vanilla extract, and salt in a slow cooker. Stir gently to mix.
- Cover and cook on low for about 240 minutes. Stir midway if a chunkier texture is preferred.
- Use an immersion blender or standard blender to puree the mixture to your desired consistency.
- Pour the warm blueberry butter into sterilized jars and seal. Cool completely before storing in the fridge.
Notes
Store in the refrigerator for up to two weeks or process in a water bath for longer shelf life. Can be frozen for up to six months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Condiment
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 20g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: blueberry butter, fruit spread, slow cooker recipes, condiment, homemade jam