Ingredients (5)
- 8 cups pureed fresh blueberries (about 3 dry quarts)
- 2 cups sugar
- Finely grated zest and juice of 1 lemon
- 2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
Nutritional Information
- Calories282
- Fat0.57g
- Saturated fat0.08g
- Trans fat
- Carbs72.7g
- Fiber4.13g
- Sugar64.84g
- Protein1.21g
- Cholesterol
- Sodium2.21mg
- Nutritional Analysis per serving (8 servings) Powered by
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.
Instructions
-
1Add the blueberries to the crock of a slow cooker, cover, and set to low.
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- 2Check after 4 hours—the mixture should be a cooked-down puree. Give it more time as necessary, up to 4 hours more.
- 3About an hour before the butter is done, add the sugar, lemon zest and juice, cinnamon, and nutmeg.
- 4Ladle 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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