You know apple butter, but homemade blueberry butter is summer in a jar! This is a no waste recipe, and an easy intro to home canning, too!
My plans for cleaning out and reorganizing each room in the house have been start and stop for weeks. My next goal is to tackle the entirety of our deep freezer, so I started slow with frozen berries that I never got around to canning last year. Last week you might have seen my recipe for homemade blueberry pancake syrup? Well, this is the second recipe using the leftovers from the berries that made the syrup. If you’re concerned about food waste, and reducing the amount you throw away, this is an ideal no-waste food recipe that makes not only epic blueberry pancake syrup, but equally amazing homemade blueberry butter!
Everyone knows about apple butter, it’s nearly ubiquitous in the fall time. Consider this it’s summer equivalent! It makes between 6 and 8 half pint jars, so it’s also a lovely gift for someone you love.
Anytime I get to can, I am happy. A couple Christmas’ ago Ben got me a stand up camp stove to make sure I could can all of my favorite things safely. Since we have a glass top stove, it’s not really considered safe for canning, since the temperature can fluctuate and not hold boiling water properly for canning. The gas camp stove he got me really cranks out the flames and heat, ensuring a safe canning process. Plus, I love that I can pack it up and put it away in our garage.
This homemade blueberry butter is wonderful served on warm cream scones, or on homemade bread. It wouldn’t even put it past adding it to a frosting to make a gorgeous purple-blue buttercream! Can you imagine?!?!
Well, I need breakfast, so I know what I’m doing now!
Need more canning recipes?
Homemade Blueberry Butter
- 5 1/2 cups Blueberry Pulp – from Homemade Blueberry Pancake Syrup Recipe
- 3 cups Sugar
- 1 Tbsp Lemon Zest
- 1 1/2- 2 Tbsp Lemon Juice (bottled is best since the pH is consistent, but fresh is fine.)
- 1/4 tsp Ground Nutmeg
Place the blueberry pulp from the pancake syrup recipe into a large food processor, and turn on for at least 1 minute. Scrape down the sides, to ensure all of the pulp has been processed, and the mixture is smooth. It may take longer, and that’s okay. Into a large stainless steel pot, or 6 quart dutch oven (enameled), add in the pulp, sugar, and all remaining ingredients.
Bring the mixture to a boil, stirring often. Reduce the heat to a simmer, and stirring constantly (so it doesn’t stick to the bottom of the pot), simmer for one hour. It should hold it’s shape on a spoon when it’s ready.
Ladle the blueberry butter into hot half pint jars, leaving 1/4″ inch of space at the top. Wipe the rim of the jar, and place a canning lid and ring onto the jar, twisting the ring until it’s just fingertip tight. Repeat this with all remaining jars. Place the jars into a boiling water canning, and process for 10 minutes. Remove the lid from the canner, and turn off the heat. Allow the jars to sit in the canner for 5 more minutes before removing them, and placing them on a kitchen towel to cool and seal.