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Crockpot Blueberry-Lavender Butter

October 12, 2017

INGREDIENTS

  • 8 cup blueberries, fresh, puree-d
  • 1 tbsp dried lavender
  • 1 lemon, Zest of
  • 1-1/2 to 2 cup sugar, to taste

INSTRUCTIONS

  1. Place blueberry puree in slow cooker.
  2. Turn to low.
  3. Stir blueberry puree after 1 hour.
  4. Fill bouquet garni bag with lavender.
  5. Tie bag shut.
  6. Add bag of lavender.
  7. Prop open lid with a spatula or wooden spoon to let excess moisture escape.
  8. Continue cooking on low, stirring occasionally.
  9. Add lemon zest and sugar after 4 more hours.
  10. Remove lid.
  11. Cook on high for 1 hour.
  12. Remove bouquet garni bag of lavender and discard.
  13. Turn off Crockpot.
  14. Cool to room temperature.
  15. Place blueberry mixture in food processor or blender.
  16. Process to desired consistency.
  17. Pour into sterilized jars.
  18. Leave 1/2-in of head space.
  19. Wipe rims and screw on lids.
  20. Process in boiling water can-er for 10 min.
  21. Store jars in cool, dark place.

Notes:  Can or store in refrigerator and use quickly.

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