Blueberry Apple Butter recipe
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Ingredients
- 8 large cooking apples - peeled, cored, and sliced 8 cups fresh blueberries 2 cups white sugar 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground allspice ¼ teaspoon ground cloves 9 (1 pint) canning jars with lids and rings, or as needed
Nutrition Info
- 62.5 caloriescarbohydrate: 16.2 gcholesterol: : -fat: 0.2 gfiber: 1.4 gprotein: 0.3 gsaturatedFat: : -servingSize: -sodium: 0.6 mgsugar: 13.8 gtransFat: : -unsaturatedFat: : -
Directions Blueberry Apple Butter
Directions
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Place apples in a slow cooker. Cook on High, stirring occasionally, until apples are softened and broken down, about 3 hours. Add blueberries, sugar, cinnamon, nutmeg, allspice, and cloves, stir to combine. Lower temperature to Low. Simmer until apple butter is thickened, stirring often, 8 hours.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.