Ingredients
The following ingredients have 16 Servings
- 5 Cups Fresh Blueberries
- 1 Cup Granulated Sugar
- 2 Teaspoons Ground Cinnamon
- 1 Medium Lemon (Zested And Juiced)
Instruction
- Add fresh blueberries to the pitcher of a blender or the bowl of a food processor and process until smooth.
- Add pureed blueberries, sugar, cinnamon, lemon juice and lemon zest to a 6 quart or larger slow cooker and stir to combine.
- Cover and cook on LOW for 1 hour.
- Prop lid of slow cooker up with a wooden spoon or other heat-safe kitchen utensil to allow excess liquid to evaporate.
- Continue cooking on LOW for an additional 4 to 5 hours checking on the blueberry butter every hour or so to see how thick it is.
- Blueberry butter is done when it mounds nicely on a spoon and does not easily run off the spoon.
- Once thickened, Ladle blueberry butter into a 1-pint canning jar or food storage container and store in the refrigerator for up to 2 months or in the freezer for up to 1 year.
