Small - Batch Blueberry Butter
From jo_jo_ba 11 years ago
- 1 1/2 hours to make
- Serves 12
Apples and blueberries combine with vanilla sugar, allspice and a pinch of salt for a long and slow stovetop simmer. The result is a rich, sweet and spreadable puree perfect for toast, PB&J or even sandwiching between cookies. Read more Adapted from The Old Farmer's Almanac Garden-Fresh Cookbook See less
Ingredients
- 1 1/2 cups fresh or frozen (unthawed) wild blueberries shopping list
- 2 medium granny smith apples, peeled, cored and diced shopping list
- 1 cup vanilla sugar (or regular sugar + 1 vanilla bean) shopping list
- pinch salt shopping list
- 1/4 tsp allspice shopping list
- pinch nutmeg shopping list
- 1/4 cup water shopping list
How to make it
- 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. See Photo
- The butter is done when it is thick and spreadable. See Photo
- Can in a water bath or spoon into clean jars and keep in the fridge up to 6 weeks.
The Rating
Reviewed by 1 people-
I made it this afternoon. I ended up with only 1 jarful, but it has an intense fruit flavor and lovely color. Thanks!
hollyeats
in Shaftesbury loved it
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Your Comments
" It was excellent "