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

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 1 cup

Ingredients

• 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

Directions

1. Combine all the ingredients in a heavy bottomed saucepot.
2. 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.
3. The butter is done when it is thick and spreadable. Remove vanilla bean if using.
4. Can in a water bath or spoon into clean jars and keep in the fridge up to 6 weeks.