Fruit butter can be prepared in a slow cooker or on the stovetop. Phoebe prefers the stovetop, even on a hot day, because she can cook it to the consistency that she prefers. Add flavors and spices that you prefer too! For example, if you prefer not to use any refined sugar, substitute the sugar with 3/4 cup grape juice and add it in Step 1.
For Slow Cooker Preparation: Cook the blueberry puree, covered and on the low setting for 5 hours. Stir the puree every hour. Prop the lid open using a large serving spoon for one remaining hour. Add the sugar, lemon juice, grated lemon peel and vanilla. Allow to cool.
Keep the butter refrigerated for 1 week or freeze.