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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).

Level of Ease:


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 zest
  • 1-1/2 Tbsp. Fresh lemon juice 
  • 1/4 tsp. ground nutmeg


  1. 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.
  2. 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. 
  3. Process jars 10 minutes, adjusting for altitude. Turn off heat: remove lid, and let jars stand 5 minutes. Remove jars and cool. 

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