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:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/LuRg8BMTx2Au84EfNW3m/40be059def167a18445a640b5e447d.jpg "Slow Cooker Blueberry Butter")
Slow Cooker Blueberry Butter
In this old-fashioned fruit butter recipe, a puree of fresh blueberries cooks down for at least 4 hours in the slow cooker. Sugar, lemon, cinnamon, and nutmeg join the berries in the last hour of cooking.
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Ingredients
number of servings
1
- 8 Cup pureed fresh blueberries
- 2 Cup sugar
- finely grated zest and juice of 1 lemon
- 2 teaspoon cinnamon
- 1⁄2 teaspoon freshly grated nutmeg
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Directions
255 min.
1. Step
Add the blueberries to the crock of a slow cooker, cover, and set to low.
2. Step
Check after 4 hours—the mixture should be a cooked-down puree. Give it more time as necessary, up to 4 hours more.
3. Step
About an hour before the butter is done, add the sugar, lemon zest and juice, cinnamon, and nutmeg.
4. Step
Ladle into sterilized jars and can according to the manufacturer’s instructions, or into an airtight container to store in the fridge.
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