I’ve been a huge fan of Marisa McClellan’s new cookbook,Food in Jars, since the moment I received my copy. All summer I’ve been enjoying her recipes for small batches of things like strawberry syrup, pickled summer vegetables, and even fresh granola. Last week I decided to use up the last of our enormous blueberry haul by making this great blueberry butter. What is so awesome about it is that it is made in the slow-cooker. Genius! This makes it so easy for busy parents looking for some homemade berry goodness without spending hours stirring jam on the stovetop. The recipe worked beautifully for me and we enjoyed our first spread on some fresh country bread the following morning. The rest of sealed in freezer Ball jars and plan on keeping them all winter. It will taste so good in January!
Blueberry Butter in the Slow Cooker
adapted from Food in Jars by Marisa McClellan
8 cups pureed blueberries (about 3 dry quarts)
1 1/2 cups granulated sugar
Zest & Juice of 1 lemon
2 teaspoons ground cinnamon
1 pinch freshly grated nutmeg
1. Place the puree into a 4-quart slow cooker and cook on low for one hour. After one hour stir the puree then leave the slow cooker lid cracked a bit so that the steam can escape. I left my wooden spoon in the butter and the handle kept the lid cracked.
2. Continue to cook for between four to eight hours. Keep checking on the butter to make sure it doesn’t get so thick you can’t easily stir it. In the last hour of cooking add the sugar, lemon zest, juice, and spices. Monitor the last hour and decide how thick you want the butter. It is done when it is as thick as ketchup and spreadable. If you want it completely smooth then blend it. If you prefer it chunky leave the butter as is.
3. When the cooking is complete fill 4 sterlizied 1-pint jars with the blueberry butter. Process in a hot water bath for 10 minutes. Then crack one jar immediately and enjoy it on a piece of toast!
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