Adapted from Grow It Can It Cook It
INGREDIENTS
5 lbs blueberries, washed
1 cups water
2 cups honey
zest and juice of 2 lemons
8 half pint jars, sterilized
DIRECTIONS
In
a large, heavy bottomed pot, combine the honey and water and bring to a
simmer, stirring to melt the honey. Add the blueberries and keep
simmering. Once they’re soft, puree the mixture with an immersion
blender.
Turn the heat to low and cook until thickened, for several hours, stirring occasionally to prevent sticking. Fruit butter is an art, rather than an exact science so stop cooking when it's reached the consistency you like -- it's going in your pantry, after all. Once the butter is your preferred texture, add the lemon juice and zest.
Transfer the blueberry butter to the sterilized jars, leaving 1/4″ headspace. Either store in the fridge and eat within a couple of weeks, or process in a water bath for 15 minutes to save through the winter.
Turn the heat to low and cook until thickened, for several hours, stirring occasionally to prevent sticking. Fruit butter is an art, rather than an exact science so stop cooking when it's reached the consistency you like -- it's going in your pantry, after all. Once the butter is your preferred texture, add the lemon juice and zest.
Transfer the blueberry butter to the sterilized jars, leaving 1/4″ headspace. Either store in the fridge and eat within a couple of weeks, or process in a water bath for 15 minutes to save through the winter.
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