Discover the joy of blueberry butter canning, a delightful way to capture the vibrant essence of summer’s bounty and enjoy it year-round. This easy-to-follow recipe transforms fresh blueberries into a luxuriously smooth and flavor-packed spread, perfect for gifting or savoring on toast, scones, and beyond.
Key Ingredients for Blueberry Butter Canning
- 4 cups fresh blueberries, washed and sorted
- 1 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground cinnamon (optional, for a touch of warmth)
- 1/4 teaspoon ground nutmeg (optional, for a hint of spice)
How to Make Blueberry Butter Canning
This blueberry butter canning recipe offers a simple yet deeply satisfying way to preserve the season’s sweet berries. Its luscious texture and bright, pure blueberry flavor will become a pantry staple. With just a few ingredients and straightforward steps, you can create delicious homemade blueberry butter in approximately 60 minutes of active cooking time, plus canning time.
Step-by-Step Instructions
- Prepare the Blueberries: In a large, heavy-bottomed saucepan, combine the washed and sorted blueberries with the granulated sugar and fresh lemon juice. If you’re using them, add the cinnamon and nutmeg now.
- Cook the Mixture: Place the saucepan over medium heat and stir until the sugar is dissolved and the blueberries begin to soften and release their juices. This usually takes about 5-10 minutes.
- Simmer and Thicken: Bring the mixture to a gentle simmer. Reduce the heat to low and continue to cook, stirring frequently, for about 30-45 minutes, or until the blueberry mixture has thickened considerably. It should coat the back of a spoon and resemble a jam-like consistency. As it thickens, the blueberries will break down, creating a smooth butter. You can mash some of the berries against the side of the pot with your spoon if you prefer a smoother texture earlier in the process.
- Test for Doneness: To check if it’s done, place a small plate in your freezer while the butter simmers. Once it has thickened, spoon a small amount onto the chilled plate and let it sit for a minute. Tilt the plate; if the butter wrinkles and holds its shape, it’s ready. If it’s still runny, continue to simmer for a few more minutes and re-test.
- Prepare for Canning: While the butter is simmering, sterilize your canning jars, lids, and bands according to the manufacturer’s instructions or by boiling them in water for at least 10 minutes. Keep the jars hot until ready to fill.
- Fill the Jars: Carefully ladle the hot blueberry butter into the hot, sterilized canning jars, leaving about 1/4 inch of headspace at the top. Remove any air bubbles by running a skewer or non-metallic spatula around the inside of the jar.
- Wipe and Seal: Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the sterilized lids on top of the jars and screw on the bands fingertip tight.
- Process in a Water Bath: Place the filled jars in a boiling water canner, ensuring they are covered by at least 1 inch of water. Bring the water back to a rolling boil. Process the jars for 10 minutes for half-pint or pint jars (increase processing time for altitudes above 1,000 feet).
- Cool and Store: Carefully remove the jars from the canner and place them on a towel-lined surface to cool undisturbed for 12-24 hours. You will hear the lids pop as they seal. Once completely cooled, check the seals by pressing down on the center of the lid; it should not flex. If a lid hasn’t sealed, refrigerate that jar and use it within a few weeks. Otherwise, remove the bands, wipe the jars clean, label them, and store them in a cool, dark place.
Why You’ll Love This Blueberry Butter Canning
You’ll absolutely adore this blueberry butter canning for its incredibly rich, smooth texture and the incredibly concentrated, fresh blueberry flavor it delivers. Unlike basic blueberry jam, this butter boasts a silkier mouthfeel and a more intense berry taste, reminiscent of summer’s first harvest. Making this at home is a fantastic way to save money compared to store-bought gourmet spreads, offering a truly cost-effective indulgence for your pantry. Plus, the optional hint of cinnamon and nutmeg adds a subtle warmth and complexity that elevates it beyond a simple fruit spread, making every spoonful a delightful experience.
Imagine spreading this jewel-toned nectar on a warm scone or a slice of sourdough toast – the possibilities are endless! This homemade blueberry butter is a delightful alternative to everyday jams and jellies, offering a more luxurious and satisfying taste. So gather your berries, embrace the canning process, and discover the unparalleled joy of having this delicious homemade treat ready to enjoy anytime. We promise, your taste buds will thank you!
Storing and Reheating Tips
Properly stored, your blueberry butter canning will stay fresh for up to a year, possibly even longer, provided the seals are intact. Here are the best storage and handling tips:
- Unopened Jars: Store sealed jars in a cool, dark, and dry place, such as a pantry or basement. Avoid extreme temperature fluctuations.
- Opened Jars: Once a jar has been opened, always refrigerate it. It will typically stay fresh for about 3-4 weeks when refrigerated.
- Checking Seals: Before consuming, always check the seals on your jars. If a lid is popped up or flexible, the jar is not sealed and should be refrigerated immediately and used promptly.
- Freezing: While canning is the preferred long-term storage method, you can also freeze blueberry butter. Transfer it to freezer-safe containers, leaving a little headspace for expansion, and freeze for up to 6-12 months. Thaw overnight in the refrigerator.
Final Thoughts
This blueberry butter canning is a simple yet rewarding project that encapsulates the pure taste of summer. Embrace the joy of preserving and delight in the deliciousness of homemade blueberry butter all year round. Give it a try, and savor every sweet spoonful!
Read more also:
- Strawberry Vanilla Bean Jam Recipe
- No-Sugar Added Strawberry Jam
- Peach and Lavender Jam
- Canning Fruit Syrups Homemade Recipe
- Our Pinterest
Blueberry Butter Canning
Ingredients
Equipment
Method
- In a large, heavy-bottomed saucepan, combine the washed and sorted blueberries with the granulated sugar and fresh lemon juice. If you’re using them, add the cinnamon and nutmeg now.4 cups fresh blueberries, washed and sorted, 1 cup granulated sugar, 2 tablespoons fresh lemon juice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
- Place the saucepan over medium heat and stir until the sugar is dissolved and the blueberries begin to soften and release their juices. This usually takes about 5-10 minutes.
- Bring the mixture to a gentle simmer. Reduce the heat to low and continue to cook, stirring frequently, for about 30-45 minutes, or until the blueberry mixture has thickened considerably. It should coat the back of a spoon and resemble a jam-like consistency. As it thickens, the blueberries will break down, creating a smooth butter. You can mash some of the berries against the side of the pot with your spoon if you prefer a smoother texture earlier in the process.
- To check if it’s done, place a small plate in your freezer while the butter simmers. Once it has thickened, spoon a small amount onto the chilled plate and let it sit for a minute. Tilt the plate; if the butter wrinkles and holds its shape, it’s ready. If it’s still runny, continue to simmer for a few more minutes and re-test.
- While the butter is simmering, sterilize your canning jars, lids, and bands according to the manufacturer’s instructions or by boiling them in water for at least 10 minutes. Keep the jars hot until ready to fill.
- Carefully ladle the hot blueberry butter into the hot, sterilized canning jars, leaving about 1/4 inch of headspace at the top. Remove any air bubbles by running a skewer or non-metallic spatula around the inside of the jar.
- Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the sterilized lids on top of the jars and screw on the bands fingertip tight.
- Place the filled jars in a boiling water canner, ensuring they are covered by at least 1 inch of water. Bring the water back to a rolling boil. Process the jars for 10 minutes for half-pint or pint jars (increase processing time for altitudes above 1,000 feet).
- Carefully remove the jars from the canner and place them on a towel-lined surface to cool undisturbed for 12-24 hours. You will hear the lids pop as they seal. Once completely cooled, check the seals by pressing down on the center of the lid; it should not flex. If a lid hasn’t sealed, refrigerate that jar and use it within a few weeks. Otherwise, remove the bands, wipe the jars clean, label them, and store them in a cool, dark place.