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
Units
Scale
- 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.