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.
- Yield: About 1 1/2 quarts
- Difficulty: Easy
- Total: 4 hrs 15 mins
- Active: 15 mins
- 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
- Add the blueberries to the crock of a slow cooker, cover, and set to low.
- Check after 4 hours—the mixture should be a cooked-down puree. Give it more time as necessary, up to 4 hours more.
- About an hour before the butter is done, add the sugar, lemon zest and juice, cinnamon, and nutmeg.
- Ladle into sterilized jars and can according to the manufacturer’s instructions, or into an airtight container to store in the fridge.