Blueberry and lavender are a wonderful flavor combination and the texture of the fruit butter is lovely. It's velvety, smooth and creamy, and the perfect addition to your breakfast table. Try it on toast, scones, waffles, etc.
8 cups pureed fresh blueberries
1 T dried lavender
Zest of 1 lemon
1 1/2 – 2 C sugar
1 bouquet garni bag (or use cheesecloth and string to make your own)
Large stockpot or canning pot
Jars, rims, lids
Place pureed blueberries in slow cooker and turn to low. Fill bouquet garni bag with lavender and tie shut. After 1 hour stir blueberry puree 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.