Get ready to transform your summer bounty into a jar of pure sunshine with this incredible blueberry butter canning recipe! This vibrant, versatile spread is an absolute game-changer, offering a delicious way to preserve the sweet-tart flavor of blueberries for months, ensuring you have a taste of summer long after the season ends.
Key Ingredients for Blueberry Butter Canning
Here’s everything you’ll need to create this delightful blueberry butter, ready for canning:
- 5 pounds fresh blueberries, washed and destemmed (frozen blueberries can also be used, no need to thaw)
- 2 cups granulated sugar (adjust to taste depending on the sweetness of your blueberries)
- 1/2 cup fresh lemon juice (bottled lemon juice is acceptable for canning for consistent acidity)
- 1 teaspoon ground cinnamon (optional, but adds a lovely warmth)
- 1/4 teaspoon ground nutmeg (optional, complements the cinnamon beautifully)
- Pinch of salt (enhances overall flavor)
- Water bath canner with rack
- 7-8 half-pint (8 oz) canning jars with new lids and bands, sterilized
- Jar lifter
- Canning funnel
- Headspace tool
- Non-metallic spatula or plastic knife for debubbling
How to Make Blueberry Butter Canning
This blueberry butter canning recipe is surprisingly simple, yielding a luxurious, jewel-toned spread that you’ll want to slather on everything. With just a few natural ingredients and a little patience, you’ll create a rich, smooth fruit butter bursting with fresh blueberry flavor. The hands-on prep time is about 30 minutes, followed by a simmering period and water bath processing.
● Step-by-Step Instructions:
- Prepare the Blueberries: In a large, heavy-bottomed pot or Dutch oven, combine the washed blueberries, granulated sugar, lemon juice, cinnamon (if using), nutmeg (if using), and salt.
- Cook Down the Berries: Heat the mixture over medium-high heat, stirring frequently until the sugar dissolves and the blueberries begin to burst and release their juices. Reduce the heat to medium-low and simmer, stirring occasionally, for 20-30 minutes, or until the berries are very soft and the mixture has thickened slightly.
- Process for Smoothness (Optional, but Recommended): For a smooth butter, carefully transfer the blueberry mixture in batches to a food mill or use an immersion blender directly in the pot. If using a food mill, process until only skins and seeds remain. If using an immersion blender, blend until your desired consistency is achieved – some prefer it completely smooth, others like a few small berry pieces.
- Return to Pot and Thicken: Return the processed blueberry mixture to the clean pot (if using a food mill). Continue to cook over medium-low heat, stirring frequently to prevent sticking, for another 30-60 minutes. The butter is ready when it mounds on a spoon and holds its shape, or when a small dollop placed on a chilled plate doesn’t spread. Be patient, as this thickening stage takes time.
- Prepare Jars and Canner: While the butter is thickening, prepare your water bath canner by filling it halfway with water and bringing it to a simmer. Ensure your sterilized half-pint jars are warm.
- Fill the Jars: Once the blueberry butter reaches the desired consistency, carefully ladle the hot butter into the warm, sterilized jars using a canning funnel, leaving 1/4 inch of headspace.
- Remove Air Bubbles: Use a non-metallic spatula or plastic knife to remove any air bubbles from the jars. Adjust headspace if necessary.
- Wipe Rims and Apply Lids: Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Center new, warm lids on the jars and apply bands, tightening them to fingertip-tight.
- Process in Water Bath Canner: Carefully place the filled jars onto the rack in the simmering water bath canner, ensuring they are fully submerged by at least 1 inch of water. Bring the water to a rolling boil.
- Process: Once boiling, process half-pint jars for 15 minutes (adjust for altitude if needed – consult a reputable canning guide).
- Cool and Check Seals: Turn off the heat and let the jars sit in the canner for 5 minutes before carefully removing them with a jar lifter. Place jars on a wire rack or towel-lined surface, ensuring they are not touching, and allow them to cool undisturbed for 12-24 hours.
- Store: After 12-24 hours, check jar seals. The center of the lid should be concave and not flex when pressed. If any jars have not sealed, refrigerate and use within two weeks. Label and store sealed jars in a cool, dark place for up to 1 year.
Why You’ll Love This Blueberry Butter Canning
You’ll absolutely adore this blueberry butter canning because its main feature is its incredibly concentrated, vibrant blueberry flavor, a truly authentic taste of summer captured in a jar. Not only does making it at home save you a significant amount compared to gourmet store-bought fruit butters, but it also allows you to control the sugar content and ingredients. The rich, velvety texture, often enhanced with a hint of warm spice like cinnamon, makes it an even better experience than a simple jam.
This homemade delight is far more luxurious and spreads like a dream compared to many chunky jams, offering a superior experience. So, skip the expensive artisanal versions and embrace the satisfaction of creating this luscious blueberry butter yourself. Try this recipe for blueberry butter canning today, and prepare to be amazed by the depth of flavor you can achieve right in your own kitchen!
What to Serve Blueberry Butter Canning With
This delightful blueberry butter canning spread is incredibly versatile and pairs beautifully with a myriad of dishes, enhancing both sweet and savory applications.
- Breakfast & Brunch: Slather it generously on warm toast, fluffy pancakes, waffles, or French toast. It’s also fantastic stirred into a bowl of oatmeal or yogurt for an extra burst of fruit flavor.
- Baked Goods: Use it as a filling for tarts, pastries, or thumbprint cookies. Swirl it into muffin batter or use it as a glaze for a simple pound cake.
- Desserts: A dollop over vanilla ice cream, panna cotta, or cheesecake is heavenly. It can even be thinned slightly with a touch of hot water to create a quick blueberry sauce.
- Savory Pairings: Don’t limit yourself to sweet! This blueberry butter can be a surprising and delicious accompaniment to roasted pork or chicken, offering a sweet-tart counterpoint. It’s also lovely on a cheese board with sharp cheddar or creamy brie.
Top Tips for Perfecting Blueberry Butter Canning
- Choose Ripe Blueberries: The riper your blueberries, the sweeter and more flavorful your butter will be, requiring less added sugar. Don’t be afraid to use slightly overripe berries; they’re perfect for butter.
- Adjust Sugar to Taste: Taste your blueberry mixture before the final thickening stages. Blueberry sweetness can vary greatly. Adjust the sugar to your preference, noting that if you reduce sugar significantly, it might shorten the shelf life in the fridge. For canning safety, the acidity (lemon juice) is key, not the sugar content.
- Patience is Key for Thickening: Don’t rush the simmering process. Fruit butters thicken slowly as water evaporates. Stir frequently, especially as it gets thicker, to prevent burning on the bottom of the pot. A slow, steady simmer is better than a rolling boil for consistent thickening without scorching.
- Use the Chilled Plate Test: To check for doneness, place a small plate in the freezer for a few minutes. Spoon a small amount of hot butter onto the chilled plate. Let it sit for a minute, then push your finger through it. If it wrinkles and holds its shape, it’s ready. If it’s watery and runs back together, keep simmering.
- Safety First with Canning: Always follow tested canning recipes and guidelines for processing times and headspace. Using fresh lemon juice for acidity is crucial for safety.
- Alternative Sweeteners: While sugar is traditional, you can experiment with honey or maple syrup, though these may alter the flavor profile and potentially the consistency slightly. If using less sugar overall, ensure you process for the full recommended time for safety.
Storing and Reheating Tips
Proper storage is critical for enjoying your homemade blueberry butter canning safely and for an extended period. Once your jars are processed and sealed correctly, they are shelf-stable. Store sealed jars without the bands in a cool, dark, dry place, like a pantry or cupboard, for up to 1 year. The absence of bands prevents false seals.
Once a jar of blueberry butter is opened, it must be refrigerated. It will typically stay fresh and delicious in the refrigerator for up to 2-3 weeks. If you make a large batch and prefer not to can it, you can freeze blueberry butter. Spoon the cooled butter into freezer-safe containers or bags, leaving a little headspace, and freeze for up to 6 months. To enjoy frozen butter, simply thaw it in the refrigerator overnight. There’s no need to “reheat” fruit butter; it’s generally best enjoyed at room temperature or chilled, depending on its use.
Final Thoughts
This blueberry butter canning recipe is more than just a preserve; it’s a jar of concentrated joy, embodying the best of summer’s bounty. With its luscious texture and burst of fresh flavor, it’s an incredibly rewarding project for any home cook. Don’t hesitate—gather your blueberries and give this simple yet elegant recipe a try; you’ll be delighted with the results!
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Blueberry Butter Canning FAQs
Q1: Can I use frozen blueberries for blueberry butter canning?
A1: Absolutely! Frozen blueberries work perfectly for blueberry butter. There’s no need to thaw them first; simply add them to the pot as you would with fresh blueberries. The cooking time might be slightly longer as they release their liquid.
Q2: Why do I need to add lemon juice to blueberry butter?
A2: Lemon juice is crucial for two main reasons in blueberry butter canning: it adds a bright, tart flavor that balances the sweetness of the blueberries, and more importantly, it provides acidity. Acidity is essential for safe water bath canning by lowering the pH of the food, inhibiting the growth of harmful bacteria.
Q3: How do I know when my blueberry butter is thick enough?
A3: The easiest way to test for doneness is the “chilled plate test.” Place a small plate in the freezer for a few minutes. Spoon a small amount of hot butter onto the cold plate, let it sit for about a minute, then push your finger through it. If the butter wrinkles and holds its shape without the separated line running back together, it’s ready.
Q4: What if my canning jars don’t seal?
A4: If a jar doesn’t seal (the lid is not concave and can be pressed down), it means it’s not shelf-stable. You can re-process the jar with a new lid (after checking for any cracks or improper filling) or simply refrigerate the unsealed jar and use it within 2-3 weeks.
Q5: Can I reduce the amount of sugar in this recipe?
A5: You can slightly reduce the sugar to taste, as the sugar primarily affects flavor and thickness, not canning safety (the lemon juice handles acidity). However, significantly reducing sugar might result in a less thick butter. For water bath canning, ensure you always maintain the recommended amount of lemon juice.
Q6: What’s the difference between blueberry jam and blueberry butter?
A6: The main difference lies in consistency and texture. Blueberry jam typically contains whole or chopped fruit suspended in a gel, often with prominent seeds and skins. Blueberry butter is cooked down longer and then pureed (usually through a food mill or blender) into a smooth, thick, spreadable consistency, often resembling a very thick applesauce.
Blueberry Butter Canning
Ingredients
Equipment
Method
- Prepare jars and canning equipment: Wash jars, lids, and bands in hot soapy water. Sterilize jars by submerging them in boiling water for 10 minutes. Keep jars, lids, and bands hot until ready to fill.6 half-pint canning jars
- Combine blueberries and lemon juice in a large saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook until blueberries burst and soften, about 10-15 minutes.5 lbs fresh or frozen blueberries, 1/4 cup lemon juice
- Using an immersion blender, carefully blend the blueberry mixture until smooth. Alternatively, pass the mixture through a food mill to remove skins and seeds for a smoother butter. Return to the saucepan.
- Stir in the sugar, cinnamon, and nutmeg. Bring the mixture to a slow boil, then reduce heat to low and simmer, stirring frequently, especially as it thickens. Cook until the butter is thick and holds its shape on a spoon, about 45-60 minutes.2 cups granulated sugar, 1 tsp ground cinnamon, 1/2 tsp nutmeg
- Carefully ladle the hot blueberry butter into the hot, sterilized jars, leaving 1/4 inch headspace. Remove any air bubbles with a bubble remover tool. Wipe jar rims clean with a damp cloth. Center hot lids on jars and screw on bands until fingertip tight.
- Process jars in a boiling water canner for 15 minutes (adjusting for altitude). Once processing is complete, turn off heat, remove canner lid, and let jars stand in the hot water for 5 minutes.
- Carefully remove jars from the canner using a jar lifter and place them on a towel-lined surface to cool, undisturbed, for 12-24 hours. Check seals: lids should be concave and not flex when pressed. Any unsealed jars should be refrigerated and consumed within a few weeks.
- Store sealed jars in a cool, dark place for up to 1 year.