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Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
    When the butter is done, remove the pot from the heat and ladle it into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes (see page 11 ).
    The sealed jars can be stored in a cool, dry place for up to 6 months.

SLOW COOKER BLUEBERRY BUTTER
    T HOUGH I’VE BEEN A LIFELONG FAN OF BLUEBERRY jam, it was only very recently that I took a stab at making blueberry butter. The result is just wonderful: Less sweet and sticky than a traditional jam, it ends up tasting like blueberry pie in a jar.
MAKES 3 (1-PINT/500 ML) JARS
    8 cups puréed blueberries (about 3 dry quarts/1.7 kg blueberries)
    2 cups/400 g granulated sugar
    Zest and juice of 1 lemon
    2 teaspoons ground cinnamon
    Â½ teaspoon freshly grated nutmeg
    Put the puréed blueberries in a 4-quart capacity slow cooker. Cover and turn it to low. After it has cooked for 1 hour, remove the lid and stir. From this point forward, you will want keep the lid slightly cracked. Propping it open with a wooden spoon or chopstick allows for the evaporating steam to escape.
    This butter will need between 4 to 8 hours total in the slow cooker. The time varies depending on how hot your slow cooker cooks. Check the butter at least once an hour to track the progress.
    In the final hour, add the sugar, lemon zest and juice, and spices. If you want to speed the evaporation, remove the lid and turn the cooker up to high. If you do this, make sure to check and stir the butter every 10 minutes to prevent scorching.
    When the butter is nearing completion, Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
    Once it is as thick as ketchup and spreadable, determine whether you like a chunky or smooth butter. Purée the butter for a smoother texture; for a slight chunkiness, leave it as it is.
    Turn the slow cooker off and ladle the butter into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes (see page 11 ).
    The sealed jars can be stored in a cool, dry place for up to 6 months.

SLOW COOKER PEAR BUTTER
    E ACH FALL, I EAT THE SAME BREAKFAST EVERY morning for at least one month. It consists of a scoop of Greek yogurt, a tumble of granola, and a generous dollop of pear butter. Stirred together, it tastes like pear crisp topped with cream. With the help of the slow cooker, making pear butter couldn’t be easier. The pears simply get cored and chopped (no need to peel) and cooked down in a slow cooker. Lightly sweetened and gently spiced, it’s good for breakfast and even better as part of a cheese platter.
MAKE 3 (1-PINT/500 ML) JARS
    10 cups cored and chopped pears (about 5 pounds/2.3 kg pears)
    2 to 3 cups/400 to 600 g granulated sugar, or as needed
    Zest and juice of 1 lemon
    3 teaspoons ground cinnamon
    1 teaspoon ground ginger
    Â½ teaspoon freshly grated nutmeg
    Place the pears in a 4-quart slow cooker. Cover and cook on low for 1 hour.
    Remove the lid and give the pears a stir. From this point forward, you will want keep the lid slightly cracked. I have found that propping it open with a wooden spoon or chopstick gives just enough room for the evaporating steam to escape.
    Continue to cook the pears down for an additional 5 to 7 hours, checking every hour and stirring. After it has cooked for 4 hours, blend the butter for a smoother texture. For a chunkier consistency, use a potato masher to help break down the pears.
    In the final hour of cooking, taste the pears and add 2 to 3 cups of sugar. Use your judgment and taste buds to determine the correct sugar level. Add the lemon zest and juice and the spices and stir to combine.
    If you need to speed up the process of cooking the pears down, remove the lid and turn the slow cooker to