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 at andreasrecipesgyo AT gmail DOT com 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
Makes about 2 cups.
Equipment
3-quart saucepan
immersion blender or jar blender
glass jar or plastic freezer jar with lid
Ingredients
1 pound (454 g) fresh blueberries
1/2 teaspoon lemon juice
1 cup (175 g) granulated cane sugar
1/2 teaspoon cinnamon
Preparation
1. In the sauce pan, toss the blueberries with the lemon juice. Bring to a boil, then reduce heat and simmer about 5 minutes.
2. Blend the blueberries with an immersion blender or in a jar blender until very smooth.
3. 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.
4. 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.
More Recipes for Preserving the Harvest
More Blueberry Recipes From Around the Blogs
The Rustic Kitchen – Blueberry Basil Preserves
Z Tasty Life – Savory Blueberry Jam with Balsamic Vinegar and Rosemary
Barefoot Kitchen Witch – Blueberry Lime Jam
Alanna Kellogg says
July 18, 2011 at 10:19 pmSo 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.
Andrea says
July 19, 2011 at 5:43 amHi 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.
Susie Bee on Maui says
July 19, 2011 at 1:19 amOooh, that sounds really good!
Andrea says
July 19, 2011 at 5:41 amThanks Susie!
Germaine says
July 20, 2011 at 11:59 amThis is just delicious!! Thank you for sharing with us!
Kim says
July 21, 2011 at 3:22 pmGreat idea! This could probably be done with all kinds of fun seasonal vegetables. Thanks for the post 🙂