Small-Batch Blueberry Butter

"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"
 
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photo by YummySmellsca photo by YummySmellsca
photo by YummySmellsca
Ready In:
1hr 5mins
Ingredients:
8
Yields:
1 cup
Serves:
8
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ingredients

  • 1 12 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
  • 14 teaspoon allspice
  • 1 pinch nutmeg
  • 14 cup water
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directions

  • 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.

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RECIPE SUBMITTED BY

<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"
 
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