Blueberry Butter

This year I decided to try my hand at making and canning fruit butter.  I really really love apple butter, so I assume my taste buds would have the same affection no matter what the fruit.  I found a recipe at, a long time, go-to source of mine.  It allowed for several variations in the amount of sugar, which to me is important.  The main draw back, however, is that the recipe called for cloves.  I am not a fan of cloves, but I am keeping an open mind.

Low Sugar Blueberry Butter from Pick Your Own .org
10 cups of pureed blueberries
4 1/2 cups sugar
1/4 cup bottled lemon juice
1 tsp ground cinnamon
1/4 tsp ground cloves

Feeling the need to have a back up spice plan I continued searching and stumbled on this recipe found at Food in Jars, which had even less sugar than the aforementioned.  Score!

Even Lower Sugar Blueberry Butter from Food In Jars
8 cups of pureed blueberries
2 cups sugar
Zest of 1 lemon, I subbed 1/4 cup bottled lemon juice
2 tsp cinnamon
1/2 tsp grated nutmeg

For both recipes I pureed my berries in the food processor and then placed them into my slow cooker on high.  I added the sugar and lemon juice and turned the heat to low once the mix was hot.  I allowed my butter to cook overnight, approximately 8 hours.  It is important to keep the lid propped open to allow the steam to escape.  A wooden spoon works great!  The next morning I added my spices and continued cooking for an additional hour or so.  Once I had my desired thickness I turned the slow cooker off and allowed it to cool a bit.  I then used my immersion blender to bring the butter to a smooth consistency, ladled it into hot sterilized jars. and processed in a BWB for 5 minutes.

After tasting both recipes I’ve come to the conclusion that the cloves are not as distinct as I initially thought they would be.  I’m super happy with both flavors but next time I may marry all three spices together and keep to the 2 cup sugar recipe!



Filed under Boiling-Water Bath Canning, Fruit Butter, Vegan, Vegetarian

12 responses to “Blueberry Butter

  1. Nice recipe! It's sound really delicious. As per i know that there is many slow cooker is available in the market but here your info is different and nice..Thanks for sharing with us.

  2. Amy

    Wow, this really does sound great! I'm lovin' your blog by the way!

  3. Thank you so much everyone! slow cooker, sorry I didn't respond to your comment, I never got a notification! I try to respond to everyone! :)Amy, it is a really good recipe!! The spice gives it a nice touch, plus it makes the house smell so good while it's cooking down!

  4. So doing it in the slow cooker – I would imagine that saved your from getting splattered by the butter cooking down? That’s my one thing against making butters is the splatter. I burned myself really bad on some pumpkin butter and have been scared to make it ever since.

  5. Hmmmmm, I think it’s time to bust out the ‘ol crock pot! I bet most butters could be made this way. How exciting!!!!!

    • I make all my fruit butters in the crock pot! I usually get everything ready at night, then when I wake up it is done! Easy peasy! The only catch is if you are using an old/vintage slow cooker. Their heat setting are much higher than the ones available today. Todays high setting was low-med back then!

  6. My crock pot is about 18 years old – maybe I should use the low setting then?

    • I would. Start it out on the med setting for about 30 minutes to get your butter good and hot, then turn it down to low. Check it every few hours so you can observe how fast the fruit’s liquid is evaporating; make any needed heat adjustments at that point.

  7. I combined both recipes like you suggested and at the very end, I zested some lemon peel into the butter and then canned it. I cooked my butter a long time so it would be pretty thick (I think it went about 20 hours altogether- 3 on high, the rest on the lowest setting, with the lid resting on a wooden spoon the whole time). This is one of the best creations that’s come out of my kitchen yet! The flavor is FABULOUS, so sublime and delicious. YUM!!!!! The texture is perfect and I LOVE that it’s not so sweet- I can actually taste the flavors of the fruit and the spices and not just the overt sweetness of a lot of sugar! Thanks for sharing this!

    • I am so glad you enjoyed it! I still have a few jars of the blueberry butter left over from last year, so that won’t make it onto the canning roster, but I am going to make another variation of blueberry jam tomorrow! Be sure to stop back later this week for a post on that. – Danielle

  8. Pingback: Muffin Madness | One Green Tomato

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