Blueberry Apple Butter

Blueberry Apple Butter

3
slturner55555 0

"Spread made with blueberries and cooking apples, such as Gala or Granny Smith."

Ingredients 11 h 55 m {{adjustedServings}} servings 62 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 62 kcal
  • 3%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
Tips & Tricks
Apple Pie Filling

Whip up a batch when you have a lot of apples and store the filling in the freeze

Cranberry, Apple, and Fresh Ginger Chutney

This cranberry chutney has bite and isn’t as sweet as most cranberry sauces.

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Reviews 3

  1. 3 Ratings

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slturner55555
10/7/2012

Hi. This is my recipe and I want to share a few tips I have learned making this recipe. When I made this in the spring and the blueberries were very sweet, 2 cups of sugar was just right for my family. When I made a batch later in the summer when the blueberries were a little tart, I found mixing tart cooking apples (Gala, Granny Smith) and some sweet apples (Honeycrisp and Fuji) to help make it naturally sweet. My advice is start with 2 cups sugar and add small amounts (1/4 cup) at a time to reach the sweetness you and your family will enjoy. I would also like to thank the Allrecipes.com kitchen staff for adding the directions on canning to my recipe.

anthony
1/3/2014

It's a good recipe. The only problem I had was when I put the apples in the slow cooker like the recipe asked for. The apples weren't breaking down. I put the sugar in with the apples. Then the apples broke down like they were suppose to. Came out great.

Sunshine321
10/13/2013

I really enjoyed this. So easy to make and really tasty. I think next time I'll cut down on the allspice and clove a little bit, just to suit my tastes. But this one's definitely a keeper.