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Slow Cooked Blueberry Butter
Slightly spiced and with a hint of citrus, this slow cooked blueberry butter captures the flavor of summer. Use on toast or biscuits, over grilled poultry or seafood, or over homemade ice cream. A versatile blueberry condiment not to be missed.
Makes about 2 cups
- 36 ounces fresh blueberries (about 6-7 cups)
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- Zest of one lemon
- Pinch of salt
Puree the blueberries in a blender or food processor.
Heat the slow cooker on low. Add the blueberry puree and sugar, cover and cook for one hour. Stir the blueberry puree and then prop the lid slightly open to one side with a wooden spoon or spatula. This is so the steam can ventilate and not end up back in the blueberry butter which will make it watery.
Cook the blueberry puree for another 4-5 hours, stirring occasionally, making sure to keep the lid cracked.
After 4 hours stir in the cinnamon, nutmeg, ginger, lemon zest and pinch of salt and cook for one more hour, or a little longer if needed.
When the blueberry butter is done, let it cool and transfer to glass jars with lids or an airtight container. The blueberry butter will firm as it cools. Keep in the refrigerator for up to 10 days and in the freezer for up to 3 months.
This segment is sponsored by Oregon Blueberries.