Slow Cooker Blueberry Butter
- Put the pureed blueberries in a slow cooker. Place a lid on the pot and turn it on to low. After about an hour, give it a stir.
- At this point, you want to use something to prop the lid a bit. I found that laying a wooden spoon across the rim of the cooker and then placing the lid on gave it just enough room to let the steam evaporate.
- Cook blueberry butter about 6 hours in the slow cooker. At the beginning of hour five, add the spices and the sugar, removed the lid completely and turned the heat up to high, in order to speed the cooking down.
- Once it’s cooked down sufficiently, pour into jars leaving a 1/4 inch of head space. Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.