Blueberry Butter Print Makes about 6 (240 mL) jars Two appealing recipes with one batch of blueberries! First make our blueberry syrup, then use the pulp to make this smooth fruity butter. Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016). Tweet Level of Ease: Easy Preserving Method: Waterbath Preserving You Will Need: 5-1/2 cups blueberry pulp reserved from Blueberry Syrup (1.4 L)3 cups sugar (750 g)1 Tbsp. Lemon zest1-1/2 Tbsp. Fresh lemon juice 1/4 tsp. ground nutmeg Directions: Process blueberry pulp in a food processor 1 minute or until very smooth. Combine pureed pulp, sugar, and remaining ingredients in a 6 qt. stainless steel or enameled dutch oven. Bring to a boil over medium heat, stirring often. Reduce heat, and simmer, stirring constantly, 1 hour or until mixture thickens and holds it's shape on a spoon.Ladle hot blueberry butter into a hot jar, leaving 1/4- inch (0.5 cm) headspace. Remove air bubbles. Wipe jar rim. Centre lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water preserver. Repeat until all jars are filled. Process jars 10 minutes, adjusting for altitude. Turn off heat: remove lid, and let jars stand 5 minutes. Remove jars and cool. Share Your Photos Do you have a photo of Blueberry Butter you made?Share with others! Add + Photo
Upload A Photo Share your creation with others, because the best part of making is sharing. Example Here is an example of a thumbnail that will be displayed on our page if your photo is chosen. Upload Allowed extensions: jpg jpeg I agree to terms and conditions Submit