One of my favorite things to do in the summer is berry picking. I have accomplished strawberry, blackberry and blueberry this summer. Figs, while not berries, are coming soon. This past Monday, I drove to the Brewer Christmas Tree and Blueberry Farm in Midway, Georgia to do some pickin'. My friend Kate, who is my partner in crime when it comes to berries, joined me. We left early and it just started to get hot when we finished filling our buckets.
Not too long ago, I discovered the Can Jam hosted by Tigress in a Jam. This month the round-up was all about berries! I love digging through the different recipes and blogs from all the participants. Every time, I learn something new about canning. Some of the flavor pairings are amazing. Things like, chinese five spiced pickled cherries and grand marnier blueberry peach sauce. I also discovered Blueberry Slow Cooker Butter at Food in Jars. If you live in the Northeast right now and pretty much any where in the Southeast this time of year, the heat is a serious burden. I mean it is heavy and down right overbearing. So, if I can avoid standing in front of a hot stove then I am all about the cooler option. Enter the slow cooker!
I made a few adjustments to the recipe and the end result is a dense and fruity delicious spread. Not overly sweet and very true to the berry flavors.
7 cups pureed blueberries
1 cup pureed blackberries
1 1/2 cups sugar
1/2 cup Splend sugar blend
Juice from 3/4 lemon
Juice from 1/4 lime
2 teaspoons Cinnamon
1/2 teaspoon Ground Nutmeg
Add pureed berries to slow cooker with the cooker set on low and the lid in place. At the one hour mark, stir. After this, leave the lid ajar (hee, hee, canning humor) by placing a spoon, spatula, whatever under one side of the lid. This lets the steam evaporate.
Leave everything this way for 5 hours. At the start of 5 hours, add sugar(s), lemon juice, lime juice and spices. Give it all a stir. Take the lid off at this point, turn the cooker to high and let the cooking down proceed. Stir occasionally. (I stopped this part too early, because I would have ended up getting in bed as the rooster crowed)
Pour in jars when you like the consistency, leave a 1/4 inch to 1/2 inch space at the rim, clean the rims and process in a boiling water canner for 10 minutes. Store unopened jars in a cool, dark place. Should yield 6 to 7 half pints depending how much you cook it down. Information below is based on 7 half pints and the nutrition information is for one half pint.
Sodium 15.5 mg
Potassium 339.7 mg
Dietary Fiber 9.4 g
Sugars 83 g
Protein 2.2 g
C 86.3 %
E 14%Manganese 67.8%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Thanks for stopping by and checking out my latest creation. I'd love to hear from you so leave a comment or ask a question.