Yes! So today was the last batch of the blueberries frozen and fresh! I am experimenting with the frozen, non preservative, kosher, organic, blueberries! This time I decided to make another batch of butter because I let the product cook for much longer resulting in less to can due to evaporation but I find that the butter is thicker and less runny. NO ONE wants a runny Buttah! Trust me on this!
So my approach to the frozen berries this time was to put the berries in the crock pot, place on warm and fully cover for about 2 hours. This thawed them out and then I pureed them and started the regular process. It was a smoother process and quicker than what I did with my previous butter last week.
I used the same Slow Cooker Blueberry Butter recipe from Marisa McClellan’s Food in Jars Blog but I wanted a spiced butter so I added 1/4 teaspoon of ground allspice and cloves. In addition to this I added some diced candied ginger to give it a little extra kick. I would say I added about 1 tablespoon.
