Low Sugar Blueberry Butter
Servings: 6 half pints
Ingredients
- 4 lb blueberries stems removed
- 1 ½ c coconut sugar
- 1 lemon
- 2 teaspoon cinnamon
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon freshly grated ginger
Instructions
- Place the blueberries in a blender in batches and puree until smooth.
- Pour the puréed blueberries into your slow cooker. Cover and cook on low for 1 hour.
- After the first hour, prop the lid ajar with a wooden spoon handle. Cook for 3-5 more hours, stirring periodically until the blueberry purée has thickened. It should be the consistency of apple butter or ketchup. The total time needed to cook down will depend upon how juicy your blueberries are.
- When the purée is almost to where you want it, in the last hour, add the remaining ingredients. Stir well.
- Prepare your canning jars and canning supplies.
- Ladle the blueberry butter into hot half pint canning jars, giving a 1/2 inch headspace.
- Wipe the rims of the jars with a damp cloth that is dipped in white vinegar.
- Place the lids and rings on the jars and place them in your hot water bath (or steam canner.)
- Process the jars for 10 minutes.
- Transfer the jars to a towel lined, draft-free surface. Allow the jars to cool for 12-24 hours.
- Remove the rings and test the seals.
- Label and store the jars in your pantry.
- If you have a jar that did not seal, place it in your fridge to be used.
- Enjoy!
Video
Notes
In the video, I canned with Weck jars, which have glass lids, gaskets, and clips. Those are the jars you see in the photos. Weck jars are different than traditional canning jars. I included the instructions for traditional jars (with lids and rings) since that is what most people can with.
See This Recipe:
https://cosmopolitancornbread.com/blueberry-butter/