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    Home » Jams, Pickles, and Preserves

    Blueberry Butter

    Jul 18, 2011 · Modified: Oct 17, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 6 Comments

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    Blueberry Butter - Andrea Meyers

    When the blueberries start to ripen on our bushes, the boys get excited and eagerly eat the fresh berries as we bring them inside. Occasionally I’m able to set some aside for cooking projects, but most of the time I have competition for their juicy goodness. This time I was able to whip up some easy blueberry butter, which the boys and Michael have enjoyed on toast and English muffins. I created this small-batch recipe for those times that I only have a little fruit and just want a jar or two, and it makes a nice little hostess gift. I use one cup of sugar with our berries and add a bit of cinnamon and lemon juice to round out the flavor. It’s easy to make and doesn’t require processing, just keep it in the refrigerator for up to three weeks, or freeze it.

    This recipe is for Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. I’m a bit late with the announcement for this month, but I hope you’ll be able to join us, just send your post information to me by July 31. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page.

    Blueberry Butter - Andrea Meyers
    Print Pin

    BLUEBERRY BUTTER

    Makes about 2 cups.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Condiment, Pickles, Jams, Preserves
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: blueberries
    Servings: 16
    Calories: 65kcal

    Equipment

    • 3-quart saucepan
    • immersion blender or jar blender
    • glass jar or plastic freezer jar with lid

    Ingredients

    • 1 pound fresh blueberries
    • ½ teaspoon lemon juice
    • 1 cup granulated sugar
    • ½ teaspoon cinnamon
    US Customary - Metric

    Preparation

    • In the sauce pan, toss the blueberries with the lemon juice. Bring to a boil, then reduce heat and simmer about 5 minutes.
    • Blend the blueberries with an immersion blender or in a jar blender until very smooth.
    • Return the pureed blueberries to the sauce pan and add the sugar and cinnamon. Bring to a boil, then reduce the heat to low and simmer uncovered until the mixture is thick, about 25 minutes, stirring frequently.
    • Remove from heat and cool completely and store in a jar in the refrigerator or freezer. Will keep for up to 3 weeks in the refrigerator and 3 to 4 months in the freezer.

    Nutrition

    Serving: 2tablespoons | Calories: 65kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 22mg | Fiber: 1g | Sugar: 15g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 1mg
    Tried this recipe?Share in the comments!

    More Recipes for Preserving the Harvest

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    Ginger Plum Jam
    Jalapeño Jelly - Andrea Meyers
    Jalapeño Jelly
    Strawberry Freezer Jam with Moscato - Andrea Meyers
    Strawberry Freezer Jam with Moscato (From the Pantry: Instant Pectin)

    More Blueberry Recipes from Other Blogs

    • Food in Jars – Blueberry Jam
    • The Rustic Kitchen – Blueberry Basil Preserves
    « Grow Your Own Roundup
    Sweet Cherry Butter »

    Reader Interactions

    Comments

    1. Alanna Kellogg says

      July 18, 2011 at 10:19 pm

      So I'm curious, what makes this a butter not a jam? I made blueberry butter last year, mashing berries with butter: not pretty and not even tasty.

      Reply
      • Andrea says

        July 19, 2011 at 5:43 am

        Hi Alanna. A fruit butter is different from a jam in that it is cooked down (reduced) to create the thick rich consistency rather than using pectin. Apple butter is a more famous example.

        Reply
    2. Susie Bee on Maui says

      July 19, 2011 at 1:19 am

      Oooh, that sounds really good!

      Reply
      • Andrea says

        July 19, 2011 at 5:41 am

        Thanks Susie!

        Reply
    3. Germaine says

      July 20, 2011 at 11:59 am

      This is just delicious!! Thank you for sharing with us!

      Reply
    4. Kim says

      July 21, 2011 at 3:22 pm

      Great idea! This could probably be done with all kinds of fun seasonal vegetables. Thanks for the post 🙂

      Reply

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