Description
A creamy, lightly spiced blueberry spread slow‑cooked to jam‑like perfection—ideal for toasting, pastries, or gifts.
Ingredients
- 2 pounds fresh or frozen blueberries, rinsed
- 1½ cups granulated sugar
- Zest and juice of 1 medium lemon
- 1 cinnamon stick (or 1 tsp ground cinnamon)
- ½ tsp freshly grated nutmeg
Instructions
- Place all ingredients into the bottom of a 6‑quart slow cooker.
- Cook on LOW for 2–3 hours with the lid on.
- Use an immersion blender to puree the berries; remove the cinnamon stick if used.
- Continue cooking, lid offset for venting, for an additional 6–8 hours, stirring hourly, until thickened to desired consistency.
Notes
- No need to process jars in a hot water bath if stored in the refrigerator or freezer.
- Can use fresh or frozen blueberries interchangeably.
- You may substitute lemon zest with orange or lime zest for a different citrus twist.
