My daughter is a lot like me at her age - wondering why on Earth she has a parent who insists on driving to North East (heaven forbid) to pick berries. A 5-minute trip to Wegmans would accomplish the same, in her mind.

But not in mine. I spare her the blackberry picking story and the bear warning (she's heard it so many times, she'll tell it herself). But it doesn't stop me from going to area farms. Sure beats the back woods of Warren County.

We came home with 6 quarts of blueberries Saturday. I went out solo and picked 4 quarts of raspberries that night. She lives in mortal fear of bees (not bears). Although she isn't a fan of strawberry picking (no bees or bears) because of the stooping and squatting.

Still, she loves blueberry pancakes. And blueberry pie. And strawberry pie. And now, Blueberry Butter.


8 cups pureed blueberries

2 cups sugar

Juice and zest of 1 lemon

2 teaspoons cinnamon

1/2 teaspoon nutmeg

Place blueberries in slow cooker on low. After 1 hour, remove lid and stir. Prop lid open with a knife or chopstick, and continue cooking until thick (about 6-8 hours on low). About 1 hour before it's done (or when you remember), add lemon juice, zest, cinnamon and nutmeg. Stir.

Can be refrigerated or processed according to blueberry jam canning directions.

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Tags: blueberry, erie, farm, fruit, recipe


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