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Blueberry Butter

This recipe prepares in the slow cooker. It will make 2 to 3 pints. You can refrigerate and it keeps a month. Or you can water bath can it so it stores longer. I was describing this recipe to two young millennial women. They both asked, when do you add butter? I replied, “this is fresh fruit cooked down to be smooth as butter.”


Blueberries, ½ flat (6 pints)

Sugar, 2 cups

Cinnamon, 2 teaspoons

Nutmeg, ¼ teaspoon

Canning jars, 2 to 3 pints


Wash and remove any stems, dried blossoms and leaves from the blueberries.

Place into a slow cooker and set the temperat...


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