This may sound silly, but I woke up a few days ago and realized that summer is nearly over, and I had not canned anything! Blueberries have been particularly lovely this year, so I wanted to make a fruit butter using them as the main ingredient. I added in some plums I had and then spiced them with some autumnal flavors to mark the impending change of seasons.
The result is this Slow Cooker Spiced Blueberry Plum Butter!
Fruit butter is a jam-like product that doesn’t use any pectin, so it spreads easier than a normal jam or jelly. Fruit butters are best made by cooking the fruit low and slow, so a slow cooker is the perfect tool to make them! Although you are using a slow cooker, this recipe does require you to stir it every now and then, so you still have to stay close by.
I adapted this recipe from Food in Jar’s recipe for Slow Cooker Blueberry Butter. There are a few tools I find super helpful when canning, so I will link to those throughout this recipe, in case you wanted to know what I use.
Ingredients (makes about 5 pints, or 10 half pint jars):
- 6 pints blueberries
- 8 plums, quartered, pits removed
- 3 cups sugar
- the juice and zest of 2 lemons
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground cardamom