Blueberry Beet Butter

Submitted by YummySmellsca

"This sweet, spreadable fruit is laced with beets for an added element of interest - if you don't tell anyone they'll never guess it!"

 

• Ready In: 2hrs 5mins
• Ingredients: 12
• Yields: 3 cups
• Serves: 24

ingredients

• 1 1⁄2 cups fresh wild blueberries or 1 1/2 cups frozen wild blueberries
• 1 medium beet, roasted, peeled and diced
• 2 large apples, peeled, cored and diced
• 1 cup sugar
• 1 lemon, zest of
• 1 pinch salt
• 1 pinch nutmeg
• 1⁄3 cup date syrup
• 1⁄4 cup red wine
• 2 tablespoons Clear Jel, plus
• 1⁄4 cup cold water
• 1 tablespoon pure vanilla extract

directions

1. Combine all the ingredients except Clear Jel, water and vanilla in a heavy bottomed sauce pot.
2. Bring to a boil, then reduce the heat and simmer 1 - 1 1/2 hours, 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. If you run out of time, whisk together the Clear Jel and cold water and stir inches Cook for 2-3 minutes, until thick enough for your preference.
4. Just before canning, stir in vanilla.
5. Can in a water bath for 15 minutes or spoon into clean jars and keep in the fridge up to 6 weeks.