When I bought this flat of blueberries at the farmer’s market I negotiated the price with the farmer. Actually he suggested negotiation, I gave him a price, he told me I was no good at this and quoted me a price $10 under the one I had proposed. Those independent farmers are an honest lot. A bunch of the blueberries went into the blue + black jam but about half were used for blueberry butter. I mentioned before how butters were the surprise hit of the 2010 canning season so I wanted to make sure I got the blueberries done.
This batch cooked a long time in the crockpot, like at least 18 or 24 hours long. It wasn’t really on purpose but it just turned out that way. My nephew had a birthday party and we started a home improvement project that is ballooning into something way more labor intensive and I just didn’t have the time or energy to can it on Saturday night. I just left the blueberries in the crockpot on low with the lid on — so they wouldn’t reduce too much — overnight and canned the butter Sunday afternoon. It did reduce a little bit though since I ended up with just over five half-pints instead of the usual seven.