Makes 3 1/2 pints
Don't let canning or the use of a slow cooker dissuade you from trying this blueberry lavender butter. Imagine slathering it on warm toast, fresh scones, or mixing it into thick Greek yogurt mmm!
8 cups puréed fresh blueberries (about 64 ounces whole berries)
1 tablespoon dried lavender
Zest of 1 lemon
1 1/2 to 2 cups sugar, to taste
1 bouquet garni bag (buy it or use cheesecloth and string to make your own)
Place puréed blueberries in slow cooker and turn to low. Fill bouquet garni bag with lavender and tie shut.
After 1 hour, stir blueberry purée and add bag of lavender. Prop open lid with a spatula or wooden spoon and continue cooking on low, stirring occasionally. After 4 more hours, add lemon zest and sugar to taste. Remove lid and cook on high for 1 hour.
Remove bouquet garni bag of lavender and discard. Place butter in food processor or blender and process to desired consistency. Pour into sterilized jars, leaving 1/2 inch of head space. Wipe rims and screw on lids. Process in boiling water canner for 10 minutes. Store jars in cool, dark place.