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Blueberry Apple Butter
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Prep Time:
20 minutes
Cook Time:
675 minutes
Total Time:
715 minutes
Slow Cooker Apple Blueberry Butter: Apples, blueberries, spices cooked until spreadable - ideal on toast.
Ingredients:
  • 8 large cooking apples - peeled, cored, and sliced
  • 8 cups fresh blueberries
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 0.25 teaspoon ground cloves
  • 9 (1 pint) canning jars with lids and rings, or as needed
Instructions:
  • In a slow cooker, gently cook apples on High until they soften, around 3 hours. Add blueberries, sugar, cinnamon, nutmeg, allspice, and cloves; mix well. Reduce heat to Low and simmer, stirring occasionally, until the apple butter thickens, about 8 hours.
  • Boil the jars and lids for 5 minutes to sterilize. Fill the hot jars with apple butter, leaving 1/4 inch from the top. Remove air bubbles by running a knife around the inside of the jars. Clean the rims with a moist paper towel. Seal with lids and rings.
  • Fill a large stockpot halfway with water and place a rack at the bottom. Bring it to a boil. Lower jars into the boiling water using a holder, ensuring a 2-inch space between them. Add more boiling water if needed to cover the jars by at least 1 inch. Cover the pot and process for 15 minutes at a rolling boil.
  • Remove the jars from the stockpot and place them on a clean cloth or wooden surface, spaced several inches apart, to cool. Press the top of each lid firmly with a finger to check for a tight seal (lid should not move). Store in a cool, dark place.

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