Blueberry Butter

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Preserving Method: Water Bath Canning

  1. Process blueberry pulp in a food processor 1 minute or until very smooth. Combine pureed pulp, sugar, and remaining ingredients in a 6qt. stainless steel or enamled dutch oven. Bring to a boil over medium heat, stirring often. Reduce heat, and simmer, stirring constantly, 1 hour or until mixture thickens and holds it's shape on a spoon.
  2. Ladle hot blueberry butter into a hot jar, leaving 1/4- inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled  
  3. Process jars 10 minutes, adjusting for altitude. Turn off heat: remove lid, and let jars stand 5 minutes. Remove jars and cool. 

Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).