Crock-Pot Blueberry Butter Recipe

EQUIPMENT

• 6 Quart Crock-Pot Or Larger
• Dry Measuring Cups And Spoons
• Zester
• Citrus Press Juicer
• Blender or
• Food Processor
• Wooden Spoon
• Pint Sized Canning Jars or
• Freezer Containers

INGREDIENTS

• 5 Cups Fresh Blueberries
• 1 Cup Granulated Sugar
• 2 Teaspoons Ground Cinnamon
• 1 Medium Lemon (Zested And Juiced)

INSTRUCTIONS

1. Add fresh blueberries to the pitcher of a blender or the bowl of a food processor and process until smooth.
2. Add pureed blueberries, sugar, cinnamon, lemon juice and lemon zest to a 6 quart or larger slow cooker and stir to combine.
3. Cover and cook on LOW for 1 hour.
4. Prop lid of slow cooker up with a wooden spoon or other heat-safe kitchen utensil to allow excess liquid to evaporate.
5. Continue cooking on LOW for an additional 4 to 5 hours checking on the blueberry butter every hour or so to see how thick it is.
6. Blueberry butter is done when it mounds nicely on a spoon and does not easily run off the spoon.
7. Once thickened, Ladle blueberry butter into a 1-pint canning jar or food storage container and store in the refrigerator for up to 2 months or in the freezer for up to 1 year.

NUTRITION

Calories: 102kcal | Carbohydrates: 27g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1mg | Potassium: 64mg | Fiber: 2g | Sugar: 22g | Vitamin A: 50IU | Vitamin C: 13.2mg | Calcium: 10mg | Iron: 0.4mg