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Blueberry Butter

Source of Recipe

From "Ball Canning Back to Basics"


Recipe Introduction

"This smooth, fruity butter is wonderful stirred into morning oatmeal, slathered on toast, or dolloped on pancakes."

List of Ingredients

â—¦ 4½ pounds fresh blueberries
â—¦ 2 cups water
â—¦ Cheesecloth
â—¦ 3 cups sugar
â—¦ 1 tablespoon lemon zest
â—¦ 1½ tablespoons lemon juice
â—¦ ¼ teaspoon ground nutmeg


Recipe

Rinse the blueberries under cold running water; drain. Combine the blueberries and 2 cups water in an 8-quart stainless steel or enameled Dutch oven; bring to a boil over medium-high, crushing berries with a potato masher. Reduce heat, and simmer 12 minutes, stirring occasionally.

Pour the blueberry mixture through a mesh strainer lined with three layers of dampened cheesecloth into a bowl. Let drain 30 minutes or until the juice measures 2 ½ cups. (To avoid cloudy butter, do not press or squeeze the blueberry mixture.) Reserve the juice for another use. Process the blueberry mixture in a food processor 1 minute or until very smooth.

Combine the blueberry mixture, sugar, and remaining ingredients in a 6-quart stainless steel or enameled Dutch oven. Bring to a boil over medium, stirring often. Reduce heat, and simmer, stirring often, 1 hour or until the mixture thickens and holds its shape on a spoon.

Ladle the hot blueberry butter into a hot jar, leaving ½-inch headspace. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.

Process the jars 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.


Makes about 6 (½-pint) jars