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 calories
carbohydrate: 16.2 g
cholesterol: : -
fat: 0.2 g
fiber: 1.4 g
protein: 0.3 g
saturatedFat: : -
servingSize: -
sodium: 0.6 mg
sugar: 13.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

50 servings

Recipe Note

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

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