I love fresh blueberries, and with this fabulous blueberry butter, I know I can have a taste of summer even during the dreary winter months!
This is so simple, y’all…a few ingredients in the slow cooker, and you’re good to go!
Slow Cooker Ginger and Lemon Blueberry Butter
- 8 cups fresh or frozen blueberries, pureed
- 2 Tbsp fresh ginger, grated
- 4 Tbsp lemon juice
- ½ cup honey
Place the blueberries in a 4-quart slow cooker and turn to high. When it starts bubbling, use a wooden spoon to prop the lid open a bit, then turn the heat to low cook 5-8 more hours, until any juice on the surface is absorbed when you stir it. Be sure to check it at least once an hour, since slow cookers cook at different temps.
Stir in honey, ginger, and lemon.
Pour into sterilized canning jars and cap tightly. Let cool and seal. If the jar doesn’t seal, store in refrigerator and use within a month. Makes 3 cups of delicious blueberry butter.
This has very little sugar in it (just the 1/4 cup of honey), and you can even leave that out if you’d like. My hooligans thought it was too sour without it, though.
Did you realize how easy it is to make fruit butters in the slow cooker? Well, now you know! I’ve made apple, peach, pumpkin, and now blueberry. Wonder what I can “butter” next?