Ingredients
Scale
Here’s everything required to make a full batch of Crockpot Blackberry Butter, yielding roughly 32 servings of about one tablespoon each.
For the Blackberry Butter:
- 6 cups fresh or frozen blackberries
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp kosher salt
Optional Add-Ins:
- ¼ tsp ground ginger
- ¼ tsp ground cardamom
- 1 tbsp honey
- 1 tbsp maple syrup
- 1 tsp orange zest
- ½ tsp almond extract
- 1 cinnamon stick
Instructions
Follow these steps for a perfectly thick, silky batch of Crockpot Blackberry Butter.
- Prep the blackberries. If using fresh blackberries, wash them thoroughly and drain well. Frozen blackberries can be added directly to the slow cooker without thawing.
- Combine the base ingredients. Add the blackberries, granulated sugar, brown sugar, lemon juice, lemon zest, cinnamon, nutmeg, and kosher salt to a 5- to 6-quart slow cooker. Stir until everything is evenly combined.
- Cook low and slow. Cover and cook on LOW for 5–6 hours or HIGH for 2½–3 hours, stirring occasionally, until the berries are extremely soft and have released plenty of juice.
- Blend until smooth. Carefully blend the mixture directly in the slow cooker using an immersion blender until completely smooth.
- Strain for a silky texture (optional but recommended). For an extra-silky, mostly seedless blackberry butter, press the blended mixture through a fine-mesh sieve to remove the seeds, then return the strained purée to the slow cooker.
- Stir in the vanilla. Add the vanilla extract and stir well to combine.
- Reduce uncovered. Leave the slow cooker uncovered and continue cooking on HIGH for 1–2 hours, stirring every 20–30 minutes, until the mixture reduces into a thick, glossy, spreadable fruit butter.
- Test the consistency. Spoon a small amount onto a chilled plate. It should hold its shape without quickly releasing a watery ring. If it’s still too thin, continue cooking uncovered a bit longer.
- Cool and jar. Turn off the slow cooker and allow the blackberry butter to cool slightly. Transfer to clean glass jars or airtight containers.
- Chill before serving. Refrigerate until completely chilled. The blackberry butter will thicken further as it cools.