Slow-Cooker Blueberry Plum Butter (Print-Friendly Format)

Rich, fruity blueberry-plum butter slowly cooked for tangy, sweet flavor and a smooth, spreadable texture.

# Ingredients You’ll Need:

→ Fruit Base

01 - 2.5 kilograms fresh blueberries
02 - 4 large plums, pitted

→ Sweetener

03 - 400 grams organic golden cane sugar

→ Citrus

04 - Zest and juice of 1 organic lemon

# How to Make It:

01 - Spread blueberries on a tray and inspect for stems, leaves, or debris. Rinse blueberries and plums thoroughly and drain well.
02 - Halve plums and remove pits. Combine blueberries and plums in a food processor and blend until completely smooth, yielding approximately 2 litres of puree.
03 - Transfer the fruit puree to a slow-cooker. Cover and turn to high heat. After the first hour, stir and leave the lid slightly ajar to allow steam to escape for the remaining cooking time.
04 - Cook the puree on high for 4–5 hours or on low for 6–8 hours, stirring every hour. Cooking times may vary depending on the slow-cooker model.
05 - During the final hour of cooking, add sugar, lemon zest, and lemon juice. Stir well and allow to thicken until the consistency resembles ketchup.
06 - Fill a canning pot with 6 clean 250 ml jars or 3 × 500 ml jars. Bring to a boil and sterilize jars for 10 minutes. Simultaneously, place lids and rings in a saucepan, cover with water, and bring to a simmer.
07 - For an ultra-smooth texture, use an immersion blender to puree the butter once more. If a rustic texture is preferred, proceed to canning.
08 - Using tongs, remove jars from the canner one at a time. Fill with hot blueberry-plum butter, leaving appropriate headspace. Wipe rims clean, position lids and rings, then return filled jars to the canner.
09 - Bring canner back to a full boil and process jars for 10 minutes. Carefully remove and allow to cool undisturbed overnight.
10 - Verify all jars have sealed properly before storing in a cool, dark place for up to 6 months.

# Extra Tips:

01 - A blender, Vitamix, or standard food processor produces a smooth fruit base. White sugar may be used in place of golden cane sugar, and maple syrup can be experimented with for a different flavor profile.
02 - Cooking time may vary with different slow-cooker models. Monitor the consistency during the final hour to prevent scorching.

Return