Blueberry Butter


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).

Blueberry Butter - Ball® Fresh Preserving is rated 5.0 out of 5 by 2.
Rated 5 out of 5 by from My new favorite butter Don't get me wrong, I love apple butter and pumpkin butter. But this is the best thing that ever happened to a biscuit, or a piece of toast, or even a pancake. It's easy, and delicious, and I find it difficult to wait for blueberries to go on sale so I can make it.
Date published: 2018-07-29
Rated 5 out of 5 by from Big hit with the hubby! My husband grew up with apple butter and pear butter, but his favorite fruit has always been the blueberry. When I saw this recipe, and his brother's blueberry bush had a bumper crop, well, I had to try it. He was intrigued. He was patient. He liked the blueberry jelly I made with the juice. But he LOVED the blueberry butter --a new favorite. I did not have to cook it very long at all to get it to desired consistency and ended up with about 4 half-pints.
Date published: 2016-08-09
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