Apples and blueberries combine with vanilla sugar, allspice and a pinch of salt for a long and slow stovetop simmer. The result is a rich, sweet and spreadable puree perfect for toast, PB&J or even sandwiching between cookies. Adapted from The Old Farmer's Almanac Garden-Fresh Cookbook
- 1 1⁄2 cups fresh wild blueberries (do not thaw) or 1 1⁄2 cups frozen wild blueberries (do not thaw)
- 2 medium granny smith apples, peeled, cored and diced
- 1 cup vanilla sugar (or 1 cup regular sugar)
- 1 vanilla bean (if using regular sugar)
- 1 pinch salt
- 1⁄4 teaspoon allspice
- 1 pinch nutmeg
- 1⁄4 cup water
- Combine all the ingredients in a heavy bottomed saucepot.
- Bring to a boil, then reduce the heat and simmer 1 hour, stirring frequently to prevent sticking and mashing the fruit against the sides of the pot to smooth it out.
- The butter is done when it is thick and spreadable. Remove vanilla bean if using.
- Can in a water bath or spoon into clean jars and keep in the fridge up to 6 weeks.