Crock-Pot Blueberry Butter Recipe





Ingredients
  • 5 Cups Fresh Blueberries
  • 1 Cup Granulated Sugar
  • 2 Teaspoons Ground Cinnamon
  • 1 Medium Lemon Zested And Juiced


Instructions
  1. Add fresh blueberries to the pitcher of a blender and process until smooth.
  2. Add pureed blueberries, sugar, cinnamon, lemon juice and lemon zest to a 6 quart or larger slow cooker and stir to combine.
  3. Cover and cook on LOW for 1 hour.
  4. Prop lid of slow cooker up with a wooden spoon or other heat-safe kitchen utensil to allow excess liquid to evaporate.
  5. 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.
  6. Blueberry butter is done when it mounds nicely on a spoon and does not easily run off the spoon.
  7. 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.
This Recipe adapted from >>>> Click Here

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