#homemadespread

[forkfulofflavor]

Blueberry Spice Butter This delightful blueberry spice butter is a sweet and tangy spread perfect for toast, muffins, or even as a filling for pastries. Made effortlessly in your slow cooker, it captures the essence of fresh blueberries with a warm spice blend. Ingredients: - 1/2 tsp nutmeg - 3 lbs blueberries fresh or frozen - 1/4 tsp allspice - 1 1/4 cups brown sugar - 3 tbsp lemon juice - 1 tsp cinnamon Instructions: 1. Place the blueberries in the slow cooker and set it to high for 90 minutes. 2. After 90 minutes, remove the lid and cook on low for another 30 minutes. 3. Use a hand blender to puree the blueberries in the slow cooker, or transfer them to a blender, puree, and return them to the cooker. 4. Cover the slow cooker with the lid slightly ajar to let air escape, and cook on low for 3 hours, stirring every hour. 5. Stir in the brown sugar, nutmeg, allspice, cinnamon, and lemon juice until well combined. 6. Replace the lid, again leaving it slightly open, and continue cooking for another hour to allow the blueberry butter to thicken to your desired consistency. 7. Once done, transfer the butter into jars and let it cool before placing it in the refrigerator. When stored properly, the blueberry butter will keep for 7 to 10 days in the fridge.

[forkfulofflavor]

Maple Cranberry Delight This sweet and tangy Maple Cranberry Delight is a perfect spread for your morning toast or a delicious addition to your holiday table. Made with fresh cranberries and pure maple syrup, this buttery treat is sure to impress. Ingredients: - 24 ounces fresh cranberries (two 12-ounce bags) - 1 cup pure maple syrup (or substitute with brown sugar if desired) Instructions: 1. Rinse the cranberries thoroughly and place them in a large heavy saucepan or pot, such as a Dutch oven. 2. Add the maple syrup to the cranberries, stirring until they are evenly coated. 3. Bring the mixture to a boil over high heat. Once boiling, reduce the heat slightly and allow the berries to boil for 5-10 minutes until they pop open, soften, and the mixture thickens naturally from the pectin in the berries. Stir occasionally to prevent sticking and be cautious of hot splatters. 4. After boiling, let the cranberry mixture cool slightly, then transfer it to a high-speed blender or food processor. Blend until completely smooth and silky. If the mixture is still hot, cover the blender lid with a dishcloth to avoid spills. 5. Check the consistency of the mixture. If it isn't thick enough, return it to the cleaned saucepan and cook further until it reaches your desired thickness. Remember that it will thicken more as it chills. 6. Spoon the finished delight into clean jars, allowing it to cool before capping and refrigerating. It will keep for up to 3 weeks to a month. For Canning: - Pour the hot delight into hot sterilized jars, leaving an inch of headspace. Wipe the rims clean and secure the lids tightly. - Process the jars in a boiling water bath for 10 minutes, adjusting the time for higher altitudes. Remove the canner from heat, take off the lid, and let the jars sit for 5 minutes before removing them. - Allow the jars to cool for 12-24 hours. Check the seals by pressing the center of the lids; they shouldn't flex if properly sealed.

[diytricks]

Homemade Pistachio Butter

This homemade pistachio butter is creamy, nutty and lightly sweetened with honey. It makes approximately one cup and requires only five ingredients.

Ingredients:

• 2 cups raw, shelled and unsalted pistachios • 2 tablespoons milk powder • 1 tablespoon pure honey • 1 tablespoon avocado oil or another neutral oil • ¼ teaspoon fine sea salt

Add the pistachios to a food processor or high-speed blender. Process for 2–3 minutes until finely ground.

Scrape down the sides and continue blending. The pistachios will first form a thick paste before gradually becoming smoother as their natural oils are released.

Add the milk powder, honey, avocado oil and sea salt. Blend again until everything is completely combined and the pistachio butter is smooth and creamy.

Taste and add a little more honey for sweetness or a small pinch of salt for extra depth. Transfer the pistachio butter to a clean airtight jar and refrigerate for up to two weeks.

Serve it on toast, pancakes or waffles, stir it into oatmeal or yoghurt, blend it into smoothies or drizzle it over ice cream.

[circusceal]

Sweet figs and sour oranges make the perfect combo in this homemade spread. No sugar, gluten, or dairy required.

Orange & Fig Spread

[nessieslake]

Cranberry butter made in a slow cooker tastes great because it has tart cranberries, sweet sugar, and warm spices. You can spread it on toast or use it as a topping for your favorite breakfast foods.

Ingredients: 4 cups fresh cranberries. 1 cup granulated sugar. 1/2 cup orange juice. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon cloves.

Instructions: Rinse the cranberries and take out any stems or leaves that aren't whole. Put the cranberries, sugar, orange juice, cinnamon, nutmeg, and cloves in a slow cooker. Cover and set the heat to low. Let it cook for 6 to 8 hours, or until the cranberries are very soft and broken up. Blend the mixture with an immersion blender until it is smooth. Leave the lid off and keep cooking on low for another one to two hours, or until the consistency you want is reached. Check the taste and add more sugar or seasoning if needed. Put the cranberry butter in clean jars and let them cool completely before putting them in the fridge. Spread it on toast or muffins, or put it on top of yogurt or oatmeal.

Prep Time: 10 minutes

Cook Time: 480 minutes

Chesham Yoga

[ipaintjily]

A deliciously flavorful spread for pound cake, toast, or scones. The sweetness of blueberries and strawberries is combined with a touch of vanilla and lemon in this homemade jam.

Ingredients: 2 cups fresh strawberries, hulled and chopped. 1 cup fresh blueberries. 1 cup granulated sugar. 2 tablespoons lemon juice. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Combine the strawberries, blueberries, and sugar in a large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves and the mixture starts to simmer. Reduce the heat to low and continue to simmer for about 30 minutes, or until the fruit is soft and the mixture thickens. Stir in the lemon juice, vanilla extract, and a pinch of salt. Cook for an additional 5 minutes. Remove from heat and let the jam cool slightly. Transfer the jam to sterilized jars, seal them, and allow them to cool completely before refrigerating. Spread this delightful jam on scones, toast, or pound cake and enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

Salon Abby

[arecchi]

This delicious Vanilla Rum Plum Jam is a fragrant and sweet treat that elevates your breakfast table or makes a thoughtful gourmet gift. Ripe plums, sweet vanilla, and a touch of dark rum combine to make a jam that's great for spreading on toast or a variety of culinary uses.

Ingredients: 2 lbs ripe plums, pitted and chopped. 2 cups granulated sugar. 1 vanilla bean, split and seeds scraped. 2 tablespoons dark rum. 1 tablespoon lemon juice.

Instructions: In a large saucepan, combine the chopped plums and sugar. Let it sit for about 30 minutes to allow the sugar to draw out the plum juices. Add the scraped vanilla bean seeds and the split vanilla bean pod to the saucepan. Also, add the dark rum and lemon juice. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently. Once it boils, reduce the heat to low and simmer for about 20-30 minutes, or until the jam thickens and reaches the desired consistency. Be sure to stir occasionally to prevent sticking. While the jam is cooking, prepare your canning jars and lids by sterilizing them in boiling water or in the dishwasher. Once the jam has thickened, remove the vanilla bean pod and discard it. If you prefer a smoother jam, you can use an immersion blender to puree the jam until it reaches your desired texture. Carefully ladle the hot jam into the prepared canning jars, leaving about 1/4 inch of headspace. Wipe the jar rims clean, place the lids on top, and screw on the bands until they are fingertip-tight. Process the jars in a boiling water bath for 10 minutes to ensure they seal properly. Remove the jars from the water bath and let them cool on a clean towel or cooling rack. You'll hear the lids pop as they seal. Once the jars have cooled completely, check that they are sealed by pressing down on the center of each lid. If it doesn't pop back, the jar is sealed. If it does pop back, store that jar in the refrigerator and use it within a few weeks. Label your sealed jars with the date and store them in a cool, dark place for up to a year. Enjoy your homemade Vanilla Rum Plum Jam on toast, as a topping, or as a delightful gift!

Prep Time: 30 minutes

Cook Time: 30 minutes

Ccobumc

[tendershepherd]

This Slow Cooker Cranberry Apple Butter recipe combines the tartness of cranberries with the sweetness of apples, resulting in a delicious spread perfect for toast, muffins, or as a topping for oatmeal.

Ingredients: 6 cups cranberries. 6 cups chopped apples. 1 cup apple cider. 1 cup brown sugar. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. 1/4 teaspoon cloves.

Instructions: Put everything in a slow cooker together. Set the heat to low and stir it every so often for 8 to 10 hours. With an immersion blender, blend the mixture until it is smooth after it has thickened and the fruit is soft. Keep cooking on low heat with the lid slightly ajar for another one to two hours to let the mixture thicken even more. Put the mixture in clean jars and keep them in the fridge.

Prep Time: 15 minutes

Cook Time: 600 minutes

Ann Levesque