Tag Archives: blueberry

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 pickyourown.org, 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

Jammin’ Out

To the shade of blue… berry that is!

Saturday I was ultra productive in both the garden and kitchen!  Not only was I baking bread, blanching and freezing beans, making pickles, and harvesting zucchini, but I also whipped up 2 batches of blueberry jam.  My original plan was to make raspberry; however, due to forces of nature, my local pick your own farm has closed for the season. 😦

Blueberry Jam
4 C mashed blueberries
4 C sugar
1 pkg Pectin
Bring mashed berries and pectin to a rolling boil, the kind that can’t be stirred away.  Add sugar and bring back to a hard boil for 1 minute.
Remove from heat, ladle into hot, sterile jars, and process in a boiling-water canner for the appropriate time for your altitude, 10 minutes for me.  Remove from canner and allow seals to set, undisturbed, for 12-24 hours.
Nothing pleases me more than the sweet popping sound of my jars sealing!

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Filed under Boiling-Water Bath Canning, Jam & Jelly, Vegan, Vegetarian