Slow Cooker Blueberry Butter
makes approximately 3 1/2 pints of butter
8 cups of pureed blueberries
2 cups sugar
1 lemon, zested
2 teaspoons cinnamon
1/2 teaspoon grated nutmeg
Put the pureed blueberries in a slow cooker. Place a lid on the pot and turn it on to low. After about an hour, give it a stir. At this point, you use something to prop the lid a bit. Laying a wooden spoon across the rim of the cooker and then placing the lid on gives just enough room to let the steam evaporate.
At the beginning of hour five, add the spices and the sugar, remove the lid completely and turn the heat up to high, in order to speed the cooking down.
Once it’s cooked down sufficiently (perhaps an hour or so at high), pour into jars (leave a good 1/2 inch of head space), wipe rims, apply lids and screw on bands. Process in a boiling water canner for 10 minutes.