Crock-Pot Blueberry Butter
I love making fresh fruit butters! They are really easy to make and come out tasting full of fresh fruit flavor. My kids love putting the fruit butter on biscuits or just their morning toast. I have to agree with them, it is good on just a piece of toast fresh out of the toaster!
I used fresh blueberries for this recipe and have done this with fresh peaches and strawberries and even apples. Each time, it is better than the last time. You can substitute frozen blueberries if you do not have fresh blueberries. I love searching for a good price on pints of fresh blueberries. When I find a good price, I purchase at least a dozen pints and flash freeze them. I then add two cups of the frozen blueberries to a ziploc freezer bag and keep them in the freezer until I use them. Nothing better than tossing a handful of frozen blueberries in with my morning cereal.
Add all the ingredients to the slow cooker and put the lid on slightly ajar. You want the moisture to be able to escape which will help thicken the butter. 4 to 5 hours on LOW and you should get the consistency you want. If not, give it another hour on low to allow it to thicken more.
I keep extra jars on hand for these types of recipes. One pint jar is what this recipe makes. Use a Ball Canning lid and ring to make the jar air tight and store in the fridge until you use it.
These also make cute gifts for a house warming gift or Christmas gifts!