Today we’re sharing a recipe for Blueberry Butter. The best way to describe this butter is if blueberry jam and apple butter had a baby, this is exactly what it tastes like. It’s an amazing blueberry spread but has hints of spice just like apple butter.
All about Blueberry Butter
One of the great things about Blueberry Butter is that you make it in the slow cooker. It’s the perfect thing to make at the end of summer when you’re busy harvesting everything in your garden but just need to make something with all those blueberries. You simply add some blueberries fresh or frozen and a few other ingredients and you will have a couple pints of this delicious blueberry spread.
Another great thing about this butter is that it is very low in sugar. It is a great option for people that are watching how much sugar they have in their diet. Compared to regular jams and jellies this recipe is very low in sugar. You might even be able to use coconut sugar or another sugar substitute to get it even lower in sugar.
This Blueberry Butter is so easy to make and tastes great on lots of different foods. You can add it to an English muffin, toast, yogurt, crackers and so much more. Pretty much anything you would eat jelly on, this butter will work too. It’s a great homemade gift option too. Make a batch up and jar or can it up some to give away for gifts.
Blueberry Butter
If Blueberry Jam and Apple Butter had a baby, they would make Blueberry Butter! So yummy!
Ingredients
- 3 lbs Blueberries Fresh or Frozen
- 1 1/4 cups Brown Sugar
- 3 tbsp Lemon Juice
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Allspice
Instructions
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Add blueberries into the slow cooker and set cooker on high for 90 minutes.
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Take off the lid and cook for another 30 minutes on low.
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Use a hand blender or immersion blender to puree the blueberries right in the slow cooker.
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Put the lid back on the slow cooker leaving it slightly cracked to allow air to escape. Cook for another 3 hours on low. Stir every hour.
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Next stir in the brown sugar, lemon juice, cinnamon, nutmeg, and allspice until combined.
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Replace the lid, again leaving a small crack in the lid to allow air to escape. Over the next hour, the blueberry butter should thicken to your desired consistency.
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Pour butter into clean jars and allow to cool before refrigerating. If canning, water bath can jars with 1/2 inch headspace for 15 minutes.
Recipe Notes
This recipe yields 4 cups or about 2 pints of Blueberry Butter.
How long will this keep?
This recipe can be made and stored right in the refrigerator for 7 to 10 days. If you are needing to keep it longer, then you may want to water bath can it instead.
We’d love to hear what you think about this recipe. What is your favorite kind of butter? Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.
