6cups blueberries(I used two-18 ounce packages of blueberries)
1 ½cupspacked light brown sugar
3Tbsp.fresh lemon juice(do not use bottled)
1Tbsp.ground cinnamon
½tsp.ground nutmeg
Instructions
Cover and cook on HIGH for 2 hours.
Spoon everything from the slow cooker into a blender (or use an immersion blender right in your slow cooker). Pulse until smooth.
Pour the blueberry butter back into the crockpot and cook on HIGH for one more hour, but without the lid on this time. Stir occasionally.
Video
Notes
If you use a hand held immerision blender right in your slow cooker, DO NOT use a slow cooker liner.
You can store this butter in mason jars or in an airtight container. Keep it in the fridge for 2 weeks. It will keep much longer when stored in the freezer. This is NOT a recipe safe for canning.
Frozen blueberries can be used in this recipe with the same timing. They thaw quickly.