Small-Batch Blueberry Butter

READY IN: 1hr 5mins
SERVES: 8
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
  • 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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