BWB Canning: Blueberry Lemon Verbena Butter

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

Ingredients:

  • 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.

The Wife

Oh, by the way, does anyone know how to get blueberry stains out of a wooden spoon?

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9 thoughts on “BWB Canning: Blueberry Lemon Verbena Butter

  1. I’m so happy that you’re enjoying the book so much! I think lemon verbena is a terrific addition to this recipe. And just keep using and washing the wooden spoon. Eventually the staining will fade. :)

    • Thanks! I ended up with two stained spoons (don’t ask me how). One of them is back to normal after stirring pickle brine. I guess I’ll have to make pickles with the other one…

  2. Okay Allison, you’re sending me back to the kitchen with this one! I LOVE anything with lemon verbena. I like to muddle some leaves inside water pitchers and set them out just to fill the room with their fragrance. The idea of lemon verbena and blueberries- fabulous!

    • Thanks! I was definitely a good decision; the lemon verbena gave this butter a nice herbal note. We’ve eaten through two half-pints already, and I’m sending one up North to my parents. Let me know how you like it!

  3. Pingback: BWB Canning: Another Winner from Food in Jars | Wife Meets Life

  4. Oxiclean takes stains out really well. But instead of using wooden spoons, I use bamboo, they don’t stain like wood will and even if they do a little bit, washing in the dishwasher takes it out. My favorite fruit butter is pear with a little ginger added to it. Farm Journal has a freezing canning book with a bunch of recipes.

    • Thanks gor the tip! Next time I’ll try putting any stained spoons in the dishwasher instead of hand washing them. That pear-ginger butter sounds amazing!

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