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Cook the Mixture: Set your slow cooker to low heat and cook for 3 to 4 hours. Stir occasionally to ensure the mixture doesn't stick to the sides. As the blueberries cook, they will break down and release their juices, forming a smooth, jam-like consistency.
Blend and Thicken: Once the blueberries have softened and the mixture has thickened, use an immersion blender to blend the blueberry butter until smooth. Alternatively, you can transfer it to a regular blender in batches. If you prefer a thicker texture, continue cooking the blueberry butter on low for an additional 30 minutes to an hour, stirring occasionally.
Finish and Add Butter: For a richer, creamier finish, add the unsalted butter (if using) to the hot blueberry butter and stir until melted and fully incorporated.
Cool and Store: Let the blueberry butter cool completely before transferring it to jars or airtight containers for storage.
Serving and Storage Tips:
Serving: This blueberry butter is fantastic spread on warm toast, bagels, or pancakes. It’s also delicious as a topping for waffles, oatmeal, or even grilled cheese sandwiches. You can also use it as a filling for pastries or a drizzle over cheesecake for an extra layer of flavor.
Storage: Store any leftover blueberry butter in an airtight container or glass jar. It can be kept in the refrigerator for up to 2-3 weeks. If you want to store it for a longer period, consider canning the butter in sterilized jars using the proper canning procedures, which can extend its shelf life up to a year.
Variations:
Spiced Blueberry Butter: Add a pinch of ground nutmeg, cloves, or allspice to give your blueberry butter a warm, spiced twist.
Honey Blueberry Butter: Swap the granulated sugar for honey for a more natural sweetener and a slightly floral flavor.
Citrus Twist: Replace the lemon juice with lime or orange juice for a fresh citrusy kick. You can also zest the citrus and mix it into the butter for added brightness.
Bourbon Blueberry Butter: For an adult version, add a tablespoon of bourbon toward the end of cooking for a deeper, caramelized flavor.
FAQs:
Q: Can I use frozen blueberries?
A: Yes, frozen blueberries work perfectly in this recipe! Just toss them directly into the slow cooker without thawing.
Q: Can I make this without butter?
A: Yes, you can omit the butter if you prefer a dairy-free version. The blueberry butter will still have a lovely, smooth texture from the natural fruit pectin.
Q: How can I thicken the blueberry butter?
A: If your blueberry butter is too runny, you can cook it longer on low to allow the mixture to thicken. Alternatively, you can add a little more sugar, or even a small amount of cornstarch dissolved in water, to help thicken it up.
Q: Can I can this blueberry butter?
A: Yes, you can can this blueberry butter following proper canning procedures. Make sure to sterilize your jars and lids, and process the jars in a water bath for 10-15 minutes to ensure they seal properly.
Q: How long will the blueberry butter last?
A: In the refrigerator, the blueberry butter will last for 2-3 weeks. If canned properly, it can last for up to a year in a cool, dark place.
Enjoy this simple and satisfying homemade blueberry butter with your favorite breakfast items, and feel free to get creative with the flavors and variations to make it your own!
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