Crock Pot Blueberry Butter

Crock Pot Blueberry Butter



I can hear you already going what on earth is that?????




Well.....If words like “crock pot butter” make you think, “Ew, weird, clicking away now,” don’t–click away


Avoiding things that sound weird will keep you from enjoying things that taste amazing.






So onto the recipe.....



First things first
 Ingredients:
1. 8 cups mashed fresh blueberries
2. 2 cups sugar
3. 1 tablespoon of lemon juice
4. 2 teaspoons cinnamon
5. 1/2 teaspoon nutmeg


Second things steps...
1. Put the pureed blueberries in a slow cooker. 
2. Place a lid on the pot and turn it on to low. 
3. After about an hour, give it a stir. 
4. At this point, you want to use something to prop the lid a bit I found that laying a wooden spoon across the rim of the cooker and then placing the lid on gave it just enough room to let the steam evaporate.
5. My blueberry butter spent about six hours in the slow cooker
6. At the beginning of hour five, I added the spices and the sugar, removed the lid completely and turned the heat up to high, in order to speed the cooking down.
7. Once it’s cooked down pour into jars 
8. Wipe rims, apply lids and screw on bands. 
9. Process in a boiling water canner for 10 minutes. 
10. Store unopened jars in a cool, dark place.

*When the cooking process is done, you can puree with an immersion blender or (carefully) in a regular blender, for a smoother product. It depends on whether you like your butters a bit chunky or very smooth.


Now simple disclosure I will on occasion borrow pictures from other sites if I did not take one and I apologize...The above picture came from www.simplebites.net



Enjoy !!


Love,
 Kiolbasa Style