Blueberry Butter Recipe

Ingredients:

• 4 dry pints Blueberries
• 1 1/2 Cups Light Brown Sugar
• 1 TBS Honey
• 1 whole Lemon Zest and Juice
• 1 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1/8 tsp Kosher Salt

Instructions:

• Place blueberries in the pot of your slow cooker. Cover with the lid and turn slow cooker on HIGH. Cook 1 hour. Remove lid and stir. (If starting with blueberry puree, skip this step.)
• Cover the slow cooker and cook on LOW for another hour.
• Use an immersion blender to puree the blueberries. (If you do not have an immersion blender you can either transfer the blueberries to a high-powered blender or food processor and puree. If you started with pureed blueberries skip pureeing)
• Place the lid back on the slow cooker, but this time leave it slightly cracked. You can prop the lid open with a large wooden spoon, chopstick, or simply crack it open by turning the lid slightly to the side. You just want to have enough room for the steam to vent.
• Keeping your slow cooker set to LOW, cook for 3-4 hours, giving the blueberry puree a good stir every hour or so, and making sure you replace the lid keeping it cracked. After 3 hours check your butter. If it is about at the consistency you want, stir in the sugar, honey, lemon juice, lemon zest, cinnamon, nutmeg, and salt.
• Again replace the lid, keeping it cracked, and continue to cook on LOW for 1 final hour. If the butter is not as thick as you would like after the final hour, set the slow cooker to HIGH, remove the lid completely, and cook for 30-45 minutes, stirring every so often to prevent the butter from burning on the bottom.
• Transfer butter to Jars and secure with a lid. Place in the refrigerator. Butter will keep in the fridge for one week.