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Two appealing recipes with one batch of blueberries! First make our blueberry syrup, then use the pulp to make this smooth fruity butter.
You Will Need
You Will Need
- 5-1/2 cups blueberry pulp reserved from Blueberry Syrup (Pg 136 in The All New Ball Book of Canning and Preserving)
- 3 cups sugar
- 1 Tbsp. Lemon zest
- 1-1/2 Tbsp. Fresh lemon juice
- 1/4 tsp. ground nutmeg
- 6 Ball® half-pint glass preserving jars with lids and bands
- Optional: Ball® freshTECH Electric Water Bath Canner + Multicooker
- 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.
- 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
- 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).