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Wash and rinse the blueberries thoroughly. If using frozen blueberries, ensure they are completely thawed and drained.
In your slow cooker, combine the blueberries, granulated sugar, ground cinnamon, ground cloves, and salt. Stir gently to coat the blueberries evenly.
Set your slow cooker to low heat and cook the mixture for 6-8 hours, stirring occasionally.
Once thickened, remove from the slow cooker and puree the mixture until smooth using an immersion blender or regular blender.
Return the pureed mixture to the slow cooker and stir in the lemon juice and pure vanilla extract. Cook on low for an additional 30 minutes.
Perform the 'plate test' to check for desired consistency. If too runny, continue cooking and test again.
Once ready, let it cool and transfer to clean, sterilized jars while still warm. Seal tightly and store in the refrigerator.