Homemade Blueberry Butter
You know apple butter, but homemade blueberry butter is summer in a jar! This is a no waste recipe, and an easy intro to home canning, too!
My plans for cleaning out and reorganizing each room in the house have been start and stop for weeks. My next goal is to tackle the entirety of our deep freezer, so I started slow with frozen berries that I never got around to canning last year. Last week you might have seen my recipe for homemade blueberry pancake syrup? Well, this is the second recipe using the leftovers from the berries that made the syrup. If you’re concerned about food waste, and reducing the amount you throw away, this is an ideal no-waste food recipe that makes not only epic blueberry pancake syrup, but equally amazing homemade blueberry butter!
Everyone knows about apple butter, it’s nearly ubiquitous in the fall time. Consider this it’s summer equivalent! It makes between 6 and 8 half pint jars, so it’s also a lovely gift for someone you love.
Anytime I get to can, I am happy. A couple Christmas’ ago Ben got me a stand up camp stove to make sure I could can all of my favorite things safely. Since we have a glass top stove, it’s not really considered safe for canning, since the temperature can fluctuate and not hold boiling water properly for canning. The gas camp stove he got me really cranks out the flames and heat, ensuring a safe canning process. Plus, I love that I can pack it up and put it away in our garage.
This homemade blueberry butter is wonderful served on warm cream scones, or on homemade bread. It wouldn’t even put it past adding it to a frosting to make a gorgeous purple-blue buttercream! Can you imagine?!?!
Well, I need breakfast, so I know what I’m doing now!
Need more canning recipes?
Homemade Blueberry Pancake Syrup
Homemade Blueberry Butter
- Prep Time: 20 Minutes
- Cook Time: 1 Hour 20 Minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 Half Pints 1x
- Category: Canning
- Method: Stove Top
- Cuisine: American
Description
You know apple butter, but homemade blueberry butter is summer in a jar! This is a no waste recipe, and an easy intro to home canning, too!
Ingredients
- 5 1/2 cups Blueberry Pulp – from Homemade Blueberry Pancake Syrup Recipe
- 3 cups Sugar
- 1 Tbsp Lemon Zest
- 1 1/2– 2 Tbsp Lemon Juice (bottled is best since the pH is consistent, but fresh is fine.)
- 1/4 tsp Ground Nutmeg
Instructions
- Place the blueberry pulp from the pancake syrup recipe into a large food processor, and turn on for at least 1 minute. Scrape down the sides, to ensure all of the pulp has been processed, and the mixture is smooth. It may take longer, and that’s okay.
- Into a large stainless steel pot, or 6 quart dutch oven (enameled), add in the pulp, sugar, and all remaining ingredients.
- Bring the mixture to a boil, stirring often. Reduce the heat to a simmer, and stirring constantly (so it doesn’t stick to the bottom of the pot), simmer for one hour. It should hold its shape on a spoon when it’s ready.
- Ladle the blueberry butter into hot half pint jars, leaving 1/4″ inch of space at the top. Wipe the rim of the jar, and place a canning lid and ring onto the jar, twisting the ring until it’s just fingertip tight.
- Repeat this with all remaining jars. Place the jars into a boiling water canning, and process for 10 minutes.
- Remove the lid from the canner, and turn off the heat. Allow the jars to sit in the canner for 5 more minutes before removing them, and placing them on a kitchen towel to cool and seal.
Keywords: Blueberry, Canning, Preserving, Fruit Butter, Homemade, Recipe
Oh wow, this looks so good that I would be perfectly content eating it by the spoonful
How are you getting 5 1/2 c of blueberry pulp after staining? I have made 2 batches now where I barely get 4 c of pulp!
One option to get to that might be to strain the pulp, and then freeze it until you can make more and strain more to get the additional pulp before making the recipe? Or, if you’re good at conversions, reduce the remaining ingredients to get the correct proportion of ingredients to match the amount of pulp you have (4 cups.) I hope that helps? Please let me know how it turns out though, I hope it’s a hit. And did you make the blueberry syrup???
Looks good, I attempted to make it, however it’s doesn’t seem to be thickening up. Not sure what I did wrong.
It is a bit thicker now after processing it. Excited to try it on some toast .
Great recipes and waste control! What is the shelf life of the canned product? What is the shelf life of a freshly opened jar?
★★★★★
In the fridge, an open jar will last a couple of months. 🙂