Hey Marisa! I see your goldenrod crockpot and raise you an avocado crockpot and a permanently stained wooden spoon. Seriously though, I saw this recipe about a week ago and thought it would be perfect for the blueberries we got in our CSA share last week. We got a quart and I bought a few more pints to get to the eight cups I needed. We ate a bunch of the blueberries so yesterday when I pureed the fruit I had exactly eight cups of puree with not a berry to spare. I procured the ancient slow cooker from my parent’s basement — my mom is using the opportunity to remind my father that there is a reason they should save everything — and after a bit of dusting off it was ready to go. My butter cooked on low for close to 12 hours because I just didn’t get to process it before we had guests arrive for dinner. It turned out beautifully even with the longer cooking time.