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Preserve those fresh summer berries – without any fancy equipment – and learn how to make your own fruit butter at home. Similar in texture to jam or preserves but with a silkier mouthfeel, this blueberry butter recipe is perfect for topping toast in the morning, spreading on crostini for appetizers, slathering on grilled proteins at dinner, and drizzling on ice cream at dessert. It’s the ideal anytime fruit sauce and spread you’re going to love!

“I’ve been making this exact recipe for a year now..I LOVE IT. I follow the directions, and its perfect everytime. Thank you!”

– LONDON
Angled photo of a half of a biscuit topped with a fresh blueberry spread with a jar of blueberry jam in the background.

Update: This recipe was originally published in September 2014. I made updates to the article below to include more information about making blueberry jam butter at home.

Hi, friends! Question for you. Have you ever heard of blueberry butter!? Yes? No? Maybe so?

What about apple butter?! I feel like more people have heard of that variety of fruit butter. Apple butter just so happens to be where my love affair with flavored fruit butters started.

But, in case fruit butters are a novelty to you, it is my absolute pleasure to introduce you to what will become your newest condiment obsession.

Table of Contents

About this blueberry butter

Sweet, fruity, packed with fresh blueberry flavor and laced with warming cinnamon, aromatic nutmeg and rich brown sugar, this blueberry butter tastes like a warm summer hug.

Rich, luscious, thinner, creamier and silkier in texture than a jam or a preserve, blueberry butter is a delicious way to jazz up basically all the things – think: toast, biscuits, pancakes, waffles, sandwiches, and so on.

But, not only is this fruit ‘butter’ the cats meow in the taste department, it also couldn’t be any easier to throw together.

Looking for more homemade spread recipes? Be sure to try these next: Homemade Garlic Butter, Bagel Spread, Avocado Spread, and Savory Cream Cheese Recipe.

Why this recipe works!

Wondering why you should make this recipe for blueberry butter over the others available on the internet? Here’s why:

  • Convenience of Slow Cooker Method: This recipe utilizes a slow cooker or crockpot, making it incredibly convenient for busy home cooks. You can simply add the ingredients, set the cooker, and let it simmer slowly without constant monitoring.
  • Rich Flavor and Proper Development: This sauce has a delicious balance of tart blueberries, sweet brown sugar and honey, and warming spices, such as cinnamon and nutmeg. And slow cooking allows the flavors of the berries, sweeteners, and spices to meld together gradually, resulting in a rich and concentrated blueberry butter with deep, complex flavors.
  • Detailed Instructions and Tips: This recipe provides step-by-step instructions along with expert tips on ingredient selection, cooking techniques, and serving suggestions. These details ensure that even novice cooks can successfully create a delicious fruit butter at home.
  • Versatility in Usage: You can use this blueberry sauce a variety of ways – beyond just spreading on toast. It can be used as a filling for pastries, stirred into yogurt or oatmeal, or even incorporated into savory dishes for a unique twist.
Overhead shot of hands holding a large bowl of fresh blueberries with cinnamon sticks and more blueberries in the corner of the shot. (Photo of the main ingredient in the recipe for Easy Slow Cooker Blueberry Butter)

What is fruit butter?

Despite the name, fruit butters actually contain no butter at all. Which can be confusing, I know!

Fruit butters, such as this blueberry butter or the popular apple butter, are a sweet spread made from fruit and sugar (and optional spices). Unlike jellies and jams, fruit butters contain no gelling agent, such as pectin.

The name fruit ‘butter’ came about because the texture is similar to that of dairy butter.

Fruit butter vs jam, jelly, and preserves

Want to know what sets this crockpot butter apart from jellies, jams and preserves? Check it out:

  • Jelly:  Contains pectin and comes in the form of fruit juice.
  • Jam:  Contains pectin and comes in the form of fruit pulp or crushed fruit.
  • Preserves:  Contains pectin and comes in the form of chunks or large pieces of fruit.
  • Marmalade:  Jam made with citrus fruit and peel.
  • Butters:  Made from certain orchard fruits and are lightly flavored with spices.

Ingredients in this blueberry spread

  • Fresh Blueberries: You’ll need three pounds of blueberries for this butter recipe. Opt for ripe, plump blueberries with deep color. And avoid berries that are shriveled or moldy. Substitute: You can use thawed frozen blueberries; however, your blueberry jam will be thinner in texture.
  • Sugar and Honey: Light brown sugar and honey lend sweetness blueberry butter. Adjust the amount based on your desired level of sweetness.
  • Lemon Juice: Freshly squeezed lemon juice adds a bright, tangy flavor to the jam. Be sure to use fresh lemons for the best taste. Those bottles of citrus juice lack the same bright flavor.
  • Ground Cinnamon and Nutmeg: A little ground cinnamon and nutmeg provide warmth and enhances the flavor profile of the blueberry butter. Ensure your spices are fresh to maximize their aromatic qualities.
  • Vanilla Extract: Provides a subtle sweetness that complements the blueberries. Make sure you use pure vanilla extract rather than artificial for the best flavor enhancement.
  • Kosher Salt: To enhance and bring all the flavors together.

If fresh blueberries are on sale at the grocery store, grab extra and put them to good use in these recipes: Big Bakery Style Blueberry Muffins and No Churn Blueberry Ice Cream.

Recipe variations

  • Mixed Berry Butter: Use a combination of blueberries with other berries such as strawberries, raspberries, or blackberries to create a mixed berry butter with a variety of fruit flavors.
  • Spiced Blueberry Jam: Along with the cinnamon and nutmeg, add additional spices such as cloves, allspice, or ginger to give the butter an extra warm, spiced flavor profile.
  • Citrus Infused Blueberry Sauce: Try adding the zest from the lemon as well as the juice. Or experiment with different citrus flavors, like oranges or grapefruits along with the lemon juice to impart a citrusy twist to the butter.
  • Chia Seed Blueberry Butter: Stir in chia seeds into the slow cooker during the cooking process or after blending for added texture and nutritional benefits.
  • Liqueur-infused Blueberry Spread: Enhance the flavor with a splash of liqueur such as Grand Marnier or Chambord for a sophisticated adult twist.
  • Chunky Blueberry Jam Butter: Only blent part of the blueberries and leave some whole or partially mashed for a chunkier texture similar to marmalade or preserves.
Straight on photo of homemade blueberry butter made in the crockpot in a glass storage jar.

How to make this recipe for blueberry butter

This easy, homemade fruit butter is super simple to make. Here’s what you’ll do:

  • Toss some blueberries into a crockpot or slow cooker and cook until the berries start to burst and breakdown.
  • Next, add in some brown sugar, honey, lemon, cinnamon, nutmeg and a pinch of salt and continue to cook low and slow until the blueberries are thick and jam-like. When slow cooking, it is essential to crack the lid to vent, which allows moisture to be released. Evaporation and the slow cooking process are the keys to making fruit butter, versus plain fruit puree.
  • If you would like a silkier homemade blueberry butter, you can use an immersion blender to puree the mixture, or you can transfer the mix to a blender and puree.

Boom. Homemade blueberry sauce is all yours for the smearing.

Expert tips for the most success!

  • Choose the Best Blueberries: Select ripe, fresh blueberries for the best flavor and sweetness. Look for berries that are firm, plump, and uniformly colored. If using frozen blueberries, thaw them slightly before cooking.
  • Quality Ingredients: Use high-quality ingredients such pure vanilla extract and freshly squeezed lemon juice for the best flavor and results. As well, be sure your spices are still good and haven’t expired.
  • Balance Sweetness and Tanginess: Adjust the amount of sugar and lemon juice to achieve a flavor profile that feels balanced to your taste buds. Taste the berry mixture as you cook it and add more sugar or honey for sweetness, lemon juice for tanginess, and spices as needed.
  • Slow Cooker Technique: Use a slow cooker to gently cook the blueberries over low heat. This hands-free method allows the flavors to meld together slowly and results in a rich, concentrated fruit butter.
  • Stirring and Monitoring: Stir the blueberry mixture occasionally during cooking to ensure even heat distribution and prevent sticking.
  • Texture Control: If you prefer a smoother butter, use an immersion blender or transfer the mixture to a blender to puree until smooth. For a chunkier texture, mash the blueberries with a potato masher or fork.
Angled photo of blueberry preserves inside a glass jar.

faqs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries instead of fresh ones to make this recipe. Just allow them to thaw slightly before starting the recipe. And please note, you may need to increase the cook time since frozen berries release more liquid.

Can I reduce the amount of sugar in the recipe? 

Absolutely. If you prefer a less sweet and more tart flavored blueberry jam, you can reduce the sugar and/or the honey in the recipe.

Do I need to add pectin to thicken this blueberry sauce?

No, you do not. Pectin isn’t necessary for making blueberry butter. The long cook time allows the fruit to naturally break down and thicken as it cooks. Blueberry butter isn’t like jam or jelly and it doesn’t have that gelatinous texture.

Can I skip the lemon juice in the recipe?

Let’s be honest, you can always do whatever you’d like in the kitchen and prepare the recipe however your heart desires.

BUT, I personally would not skip the lemon juice. Fresh lemon juice not only adds a bright tangy flavor to balance the sweetness, but it also preserves the vibrant purplish-blue color.

How can I tell when fruit butter is done cooking?

The butter is ready when it has thickened to a spreadable consistency and can coat the back of a spoon without dripping off excessively.

Serving fruit butters

Deliciously versatile, you can use homemade blueberry butter in a myriad of ways. The sky really is the limit, but below are some of my favorite ways to use it to help spark culinary inspiration:

Traditional serving suggestions

Unique uses

  • Crostini Appetizer: Spread blueberry jam and goat cheese onto baked crostini toast and top with prosciutto for a quick and delicious starter. Or swap out the fresh blueberries in this recipe for blue berry toast and use this silky butter instead.
  • Pair with Charcuterie: Serve the blueberry spread alongside cheese and deli meats platters as a sweet and tangy accompaniment to rich cheeses like brie baked in puff pastry or oven bake camembert cheese, salty meats like prosciutto, a nice selection of honeys, and candy nuts or spiced mixed nuts. Or make it a brunch charcuterie with this salmon lox bagel board and candied bacon.
  • Blend into Smoothies: Incorporate a spoonful of butter jam into fruit smoothies and smoothie bowls.
  • Use in Salad Dressings: Blend blueberry sauce into vinaigrettes or dressings and add a fruity twist to salads. It’s especially delightful on salads made with mixed greens, nuts, and cheese, like this strawberry salad.
  • Glaze for Meat: Use fruit butters as a glaze for grilled or roasted meats, such as pork tenderloin or chicken breasts, for a unique flavor profile.
  • In Dessert Recipes: Use blueberry butters as an ingredient in dessert recipes like cheesecakes, lemon berry bars, tarts, or as a filling for crepes or pastry puffs.
  • As a Dessert Sauce: Instead of incorporating it into desserts, use it like chocolate sauce to drizzle over big scoop of vanilla ice cream, sundaes, pies, chocolate brownies with cocoa, cheesecake dessert dips, and more. I personally love it with strawberry sundaes.

Storing leftovers

Follow the below storage and freezing instructions to ensure your homemade fruit butter stays fresh and flavorful for longer – whether in the fridge or in the freezer.

Refrigeration storage

  • Cool: Allow the blueberry butter to cool completely to room temperature.
  • Refrigerate: Store blueberry butter in clean, airtight containers in the refrigerator. The sauce will typically stay good for about 2 to 3 weeks.

Freezer storage

  • Cool Before Storage: Allow the blueberry spread to cool completely to room temperature.
  • Storage: Transfer the butter to freezer-safe containers or jars, leaving a little head space at the top of the containers or jars to allow for expansion during freezing.
  • Freeze: Store your fruit spread in the freezer for up to 3 to 6 months.
  • Thaw to Enjoy: To use your frozen blueberry butter, transfer it to the refrigerator and allow it to thaw overnight.
Straight on photo of fruit butter in a glass storage jar.

Why have real butter when you can have Homemade Easy Slow Cooker Blueberry Jam?! I pinkie promise you won’t be going back to traditional jellies and jams after one spoonful of this luscious crock pot butter!

Until next time, friends, cheers – to summers bounty of fruit!

Cheyanne

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More homemade fruit sauces and spreads!

If you love this silky blueberry preserve butter, try one of these delicious condiment recipes next!

Straight on photo of blueberry butter in a glass jam jar with fresh blueberries off to the side.

Blueberry Butter

5 from 10 votes
Author: Cheyanne Holzworth
Total Time: 4 hours 5 minutes
Prep Time: 5 minutes
Cook Time: 4 hours
Servings: 24 servings
Print Recipe Pin Recipe
Preserve those fresh summer blueberries – without any fancy equipment – and learn how to make your own fruit butter at home. Similar in texture to jam or preserves but with a silkier mouthfeel, this blueberry butter is perfect for topping toast in the morning, spreading on crostini for appetizers, slathering on grilled proteins at dinner, and drizzling on ice cream at dessert. It's the ideal anytime fruit sauce and spread you're going to love!

Equipment

  • 1 Slow Cooker or Crockpot (for making the jam)
  • 1 Immersion Blender, Stand Blender or Food Processor (for blending)

Ingredients 

Instructions

  • Slow Cook Blueberries on HIGH: Place the blueberries in the insert of your slow cooker or crockpot. Cover the cooker with the lid and turn it on to HIGH. Cook for blueberries for 1 hour. Remove lid and give the berries a good stir.
  • Slow Cook Blueberries on LOW: Re-cover the slow cooker and turn the element to LOW. Continue to cook the blueberries for another hour. 
  • Puree Berries: Use an immersion blender to puree the blueberries or transfer the blueberries in batches to a high-powered blender and puree.
  • Vent Slow Cooker: Place the lid back on the slow cooker, but this time leave it slightly cracked. You can prop the lid open with a large wooden spoon, chopstick, or simply crack it open by turning the lid slightly to the side. You just want to create enough room for the steam to vent out of the slow cooker.
    Slow Cook on LOW: Keeping your slow cooker set to LOW, continue to cook the fruit for 3 1/2 hours, giving the puree a good stir every hour or so, and making sure you replace the lid keeping it cracked.  
  • Add Flavorings: Add the sugar, honey, lemon juice, lemon zest, cinnamon, nutmeg, and salt to the slow cooker. Use a whisk or spoon to thoroughly stir the ingredients into the pureed fruit sauce.
  • Slow Cook on LOW: Once more time, re-cover the slow cooker, keeping the lid slightly cracked to form a vent, and continue to cook on LOW for 1 to 2 more hours.
    After one hour, check on the fruit butter. It should be thick enough to coat the back of a spoon without dripping off excessively. If the jam isn't as thick as you'd like after 2 hours, switch the slow cooker to high and remove the lid entirely. Cook the butter for 30 minutes to 1 hour, stirring occasionally to prevent the sauce from burning on the bottom of the slow cooker. Precise time will depend upon the strength of your slow cooker, the amount of jam you are preparing, as well as your personal preference.
  • Optional – Blend:  If you want a super silky smooth butter, use an immersion blender or stand blender to puree the butter again. Then suspend a fine mesh strainer over a large bowl and strain the butter to remove any large particles.
    (Note: If you're making raspberry, strawberry, or any similar fruit butter, you'll want to do this if you don't like those seeds.
  • Chill and Enjoy: Enjoy blueberry jam warm or transfer it to jars or storage containers and secure with a lid. Store in the refrigerator until ready to use.

Video

Notes

  1. Blueberries: For the best flavor, be sure to use fresh blueberries. However, you can absolutely make this blueberry jam anytime.
    You can swap in frozen blueberries, just be sure to thaw them slightly before starting the recipe. And please note, you may need to increase the cook time since frozen berries release more liquid.
    And, you can use a blueberry puree instead of fresh blueberries, just skip the first three steps entirely.
  2. Less Sugar: If you prefer a tarter jam or are simply looking to cut some sugar, start by decreasing the brown sugar to 3/4 to 1 cup. And be sure you taste as you go, because you may need to add more sugar or honey.
  3. The total cooking process will take between 5-8 hours depending on the strength of your slow cooker and how hot it gets. If your slow cooker runs hot, make sure you stir the blueberries halfway through cooking in step 1. (My blueberry sauce typically takes 6 hours from start to finish.)
  4. Consistency: The blueberry butter will thicken up after refrigeration, so if you feel like the sauce is a little thin, just stick it in the fridge.
  5. Storage: Airtight container in the refrigerator for up to 2 1/2 week. Alternatively, you can freeze the fruit butter for up to 3 to 6 months.
  6. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  7. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
  8. Yield: About 3 liquid Pints (48 ounces)
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 24 servings (2 ounces per serving). Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 55kcal    Carbohydrates: 14g    Protein: 0.03g    Fat: 0.01g    Saturated Fat: 0.01g    Monounsaturated Fat: 0.001g    Sodium: 16mg    Potassium: 19mg    Fiber: 0.1g    Sugar: 14g    Vitamin A: 0.4IU    Vitamin C: 0.05mg    Calcium: 12mg    Iron: 0.1mg
Course: Breakfast, Brunch, Condiment
Cuisine: American

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