I finished Marisa McClellan’s book Food in Jars in less than 24 hours. If you have never been to Marisa’s blog, you absolutely must go. It is beautifully executed and has tons of amazing recipes from granola, to this blueberry butter.
If I haven’t said it before, The Renaissance Man is addicted to blueberries. Ladies, if you need to find the way to your man’s heart, feed him blueberries. It worked for me.
I used Marisa’s recipe for blueberry butter. It is featured in her book, as well as on her blog here. Instead of lemon zest, though, I used lemon verbena. I think it lended a nice earthy note to this butter.
Blueberry Lemon Verbena Butter
- 8 C. pureed blueberries (approx. 8 pints)
- 2 C. sugar
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 2 Tbsp. lemon juice
- 8-10 leaves lemon verbena, chopped
Step 1: Puree the blueberries. Dump them into a crock pot.
Blueberries in a black crock pot are hard to see.
Step 2: turn the crock pot on low for 8 hours. Put on the lid. After 1 hour, stir the blueberries and prop open the lid of the crock pot a bit.
Step 3: Stir every hour and monitor the consistency of the butter. When it gets almost to the consistency of pie filling, add the sugar, spices, lemon juice, and lemon verbena. Let it cook for one more hour.
Step 4: You can either leave the blueberry butter chunky, or stick an immersion blender in it to smooth it out. I used this as an excuse to pick up an immersion blender, since they are amazing and I’ve been needing one for a while.
Step 5: When the butter is almost done cooking, prepare your jars, lids, and BWB canner.
Step 6: Ladle the butter into prepared jars, leaving 1/4″ headspace. I’m using Weck jars here, and I had to increase the headspace to 1/2″ to account for the glass lids.
Step 7: Put lids and screw bands onto the jars (or lids and clamps, for the Weck jars). Place them into the canner and bring the water to a boil.
Step 8: Once the water is boiling, process the jars for 10 minutes. After the processing time is up, remove the jars and set aside to cool for 24 hours.
Serve this blueberry butter on biscuits, toast, or anything you’d put jam on.
I processed 8 1/2 pints of this blueberry butter and I guarantee it won’t last long.
Oh, by the way, does anyone know how to get blueberry stains out of a wooden spoon?