I so love making recipes with a slow cooker. Just dump in and pretty much walk away. If you are looking for a new recipe to try, check out this homemade blueberry butter!
Homemade Blueberry Butter Made In The Slow Cooker
This blueberry butter is so easy to make and tastes great on lots of different foods. You can add to an English muffin, toast, yogurt, crackers and so much more. Pretty much anything you would eat jelly one, this butter will work.
With this recipe, it is simply made and then stored right in the fridge and is good for up to seven to ten days. If you are needing to keep it longer, then you may want to think about canning it.
If you are not sure how to can, you may want to check out my post on Water Bath Canning, What It Is And How To Do It.
After you try this recipe if you are looking for other butter, jellies, and jams to try, here are a few.
How To Make This Recipe:
Dump blueberries into the slow cooker. You want to make sure they are clean and have all stems/hard pieces removed. Then set the cooker on high for 90 minutes.
Take off the lid and cook for another 30 minutes on low.
Use a hand blender to puree the blueberries right in the slow cooker. Or transfer blueberries to a regular blender and blend then pour back in the slow cooker.
Put the lid back on the slow cooker leaving it slightly cracked to allow air to escape. Cook for another 3 hours on low. Stir every hour.
Now stir brown sugar, nutmeg, allspice, cinnamon, and lemon juice until combined.
Replace lid, again leaving a small crack in the lid to allow air to escape. Over the next hour, the blueberry butter should thicken to your desired consistency.
Pour the butter into jars and allow to cool before refrigerating. Properly refrigerated, blueberry butter will keep for 7-10 days.
This recipe will make 4 cups. That means it will fill two one-pint jars.
Homemade Blueberry Butter Made In The Slow Cooker
If you are looking for a new recipe to try, check out this homemade blueberry butter! Super easy to make and tastes amazing. It also makes for a really nice homemade gift idea.
Ingredients
- 1/2 Tsp Nutmeg
- 3 lbs Blueberries fresh or frozen
- 1/4 Tsp Allspice
- 1 1/4 Cups Brown Sugar
- 3 Tbsp Lemon Juice
- 1 Tsp Cinnamon
Instructions
-
Dump blueberries into the slow cooker and set cooker on high for 90 minutes.
-
Take off lid and cook for another 30 minutes on low.
-
Hand blender to puree the blueberries right in the slow cooker. Or transfer blueberries to regular blender and blend then pour back in the slow cooker.
-
Put the lid back on the slow cooker leaving it slightly cracked to allow air to escape. Cook for another 3 hours on low. Stir every hour.
-
Now stir brown sugar, nutmeg, allspice, cinnamon and lemon juice until combined.
-
Replace lid, again leaving a small crack in lid to allow air to escape. Over the next hour, the blueberry butter should thicken to your desired consistency.
-
Pour butter into jars and allow to cool before refrigerating. Properly refrigerated, blueberry butter will keep for 7-10 days.
I'm Sue Mondo says
How long to hot water bath if I wanted longer shelf life?
Reuse Grow Enjoy says
I have not canned this one yet as we use it up so fast. I would think 15 minutes in water bath would work. You can also find times for canning here https://nchfp.uga.edu/how/can2_fruit.html
Elessa J M. says
Yeah I’d like to know about canning it
Reuse Grow Enjoy says
This cans much like other jams and jellies. Hot pack the jars and then do 15 minutes in a water bath canner should do the trick. You can also find more directions in the link in the comment above.
Christina says
Can I double the recipe and cut the sugar down to 2 cups I have brown sugar instead of 2 1/2
Reuse Grow Enjoy says
I have not tried that so I can not say if it would turn out the same or not.
Cynthia S. says
My grandma always said, “Never double a recipe for jam!”. Also her tried and so true advice – Never make jam on a rainy day – it will not turn out right!
My grandma was Pennsylvania Dutch — a very smart lady.
Anonymous says
So smart and so true
Kat says
10 minutes max
Keva says
Can this be frozen? Not sure we will consume all of this in 7-10 days.
Reuse Grow Enjoy says
I have not tried freezing it, so I can’t say as to how well it will hold up.
Lori says
It would be worth a try.
Mary B. says
Do you have a recipe for a cranberry and orange butter
Reuse Grow Enjoy says
I don’t yet but have it on my list of things to do.
Gloria S. says
What if after all done still extremely watery??
Reuse Grow Enjoy says
I have not had that happen, but if yours is, you could cook it longer until it thickens.
Anonymous says
I would add chia seeds
Barbara M. says
Can you freeze, trying to make up these for when we go fishing.Wanted to get ahead.
Reuse Grow Enjoy says
I have not tried freezing it, so I can’t say as to how well it will hold up.
Anonymous says
It should be fine I’m the freezer. I pit jams and jellies in the freezer all the time.
Ruth says
Have you made cherry butter?
Delicious stuff that I’m trying make like a store in the Rocky Mountains, on the way up to Estes Park, CO.
Reuse Grow Enjoy says
No, I have never had cherry butter. Sounds amazing, now I really want to try it!
Rhonda S. says
Would you just substitute the cherries instead of blueberries?
Reuse Grow Enjoy says
I have not made it with cherries, but it should work.
Sandra says
If you double the recipe do you need to change the cooking time?
Reuse Grow Enjoy says
Yes, you made need to cook it a little longer to get it to the right texture.
Clementine H. says
Do you have a video for this blueberry butter! I really need the visual to help me! Thanks
Reuse Grow Enjoy says
No sorry, I did not shoot a video of this being made.
Amy says
If I use frozen blueberries should I defrost them first and strain off the excess water, before cooking?
Reuse Grow Enjoy says
You don’t have to defrost them but you will just have to cook them a little longer.
Pat says
I made your blueberry butter using frozen berries. I added an hour extra upfront before cracking open the lid and it turned out very nicely, good texture and good flavor. I was a bit nervous about making the butter because the only other butter I have ever made was apple and I didn’t like the texture at all. But this is much better. I usually only make different types of jam.
So thank you for sharing.
Reuse Grow Enjoy says
You are welcome! Happy to hear you liked it.
Debby says
I used 3 lb. of frozen blueberries today. I put them in frozen and added 1 hour to the initial 90 minutes on high. I am planning to freeze this, which I have done successfully with other similar fruit butters.
Christie says
How do you prepare it to freeze, jars bags or ???
Reuse Grow Enjoy says
You can use any freezer safe container.
Debbie F. says
What happens when it doesn’t thicken and IV try everything, please help, thanks so much. Debbie
Reuse Grow Enjoy says
Sorry to hear you are having issues. I have never run into trouble getting it to thicken. However, if you have issues you can stir it a few times and cook longer until you have the thickness you want. If you have an issue getting it there in the slow cooker, move to the stove top. Just be sure to keep a close eye on it. Hope that helps!
Beverly says
Can I use coconut sugar instead of brown sugar?
Reuse Grow Enjoy says
Hi Beverly, I have not used coconut sugar as a replacement so I can not say for sure how well it would work.
Bonnie says
This looks deliscious….how many cups of blueberries is in 3 pounds?
Reuse Grow Enjoy says
Hi Bonnie, it really depends on the size of the blueberries as they do vary. But you can normally get just slightly over 2 cups of blueberries per pound. So for 3 pounds, it should equal about 7 cups.
Sage says
Have you tried this with white sugar?
Reuse Grow Enjoy says
I have not, but I would think it should still work if that is all you have.
Kathy says
Can I use dried blueberries
Reuse Grow Enjoy says
No, this can only be made using fresh or frozen blueberries.
Lori S. says
I would think you could hydrate dried berries and then follow the reciepe
Amber L. says
Can you can this recipe to store for later use?
Reuse Grow Enjoy says
Yes! It can be canned.
Cheri M. says
Thank You FOR Sharing 👏🏼♥️ Saw Comment ABOUT a Video .. I’m SO Visual 👍🏼♥️Should I Check back on Your Site? ? And CAN I Use Erythritol INSTEAD of SUGAR? I TRY to use Erythritol INSTEAD . Just Wondering 😊G-d♥️Bless❗️
Reuse Grow Enjoy says
Sorry, Cheri, I don’t have a video for this recipe. I don’t think it will turn out as well if you replaced the sugar with Erythritol.
Lorry N. says
Hi Cheri! It would work just fine with erythritol. You can also use chia seeds to thicken it up. There are several recipes on Pinterest for chia seed jams. That’s what I use because I’m keto.
Tanya H. says
So the sugar helps to thicken it? Because I hate adding sugar to things if I don’t have to. Will try the chia seeds
Ann says
Sounds yummy. If I can it in a water bath, how long will it last?
Reuse Grow Enjoy says
If stored right it should last 12-18 months.
Joan says
It’s not clear from your recipe if you cook it another hour on low after you add the sugar and seasonings. You say to keep the lid on loosely for the last hour, but is the crockpot still on low for that hour?
Reuse Grow Enjoy says
Yes, it is still on low for the last hour.
Susan H. says
How many blueberries should you use per batch?
Reuse Grow Enjoy says
Each batch uses 3 lbs of blueberries.
Cpoole says
I have light brown sugar and dark brown sugar. Which does this recipe call for.
Reuse Grow Enjoy says
Either will work just fine.
Dene P. says
Is this the same as a jelly? Just wondering since it is called butter.
Reuse Grow Enjoy says
It is like jelly however it is slow cooked and does not use any added pectin. It also still has some chunks of blueberries and blueberry skins as they are blended in and not removed like when you make jelly. It is made like you would when making apple butter or pumpkin butter if you have ever had either of those.
JewJew says
If your blueberries do not thicken then stick the jars in freezer and take one out let it thaw out and use it for pancake syrup. Just a thought.
Ann C. C. says
Yum. I just finished 12 pints of this wonderful Blueberry bliss. Followed your instructions to the letter and it turned out divine. Hot water bath for 15 minutes and all jars sealed. Don’t you just love the sound of pinging lids! Thank you for sharing.
Reuse Grow Enjoy says
You are so welcome. And yes pinging lids is hands down one of the best sounds! You are going to be set with some yummy treats all winter long!
Dawn says
I just finished making this for the first time. Tastes amazing! 🤩 instructions were simple and straight forward-I also appreciated the comments for trouble shooting…although I had no issues.
Reuse Grow Enjoy says
Happy to hear you enjoyed it!
FM says
Where’s the butter? Should be called blueberry jam.
Reuse Grow Enjoy says
Ever had apple butter or pumpkin butter? Neither of those have butter in them. It is just a slow cooking and thickening of the fruit with sugar. But you are welcome to call yours whatever you would like to call it.
Vickie says
Have you tried this using blackberries
Reuse Grow Enjoy says
I have not but I would think it should turn out the same.
Barb says
This butter is delicious, and freezes nicely. Thanks for this great recipe!
Reuse Grow Enjoy says
Happy to hear you enjoyed it, Barb!
Robbie says
Opp’s, I misread the comments and added all the ingredients before i pureed the berries. I’ll let you know how this goes. Can’t undo it now lol.
DEBRA T-R says
Making this for the second time cause its really easy and really good! Thanks so much…so tired of videos on fb THAT DONT TURN OUT! LOL
Reuse Grow Enjoy says
Happy to hear you enjoyed it!