Did you know that blueberries are in season right now?
You’d pretty much have to live under a rock not to notice all the blueberry madness lately. Or maybe in a climate where blueberries don’t grow. Or maybe without Instagram.
It’s all about the blueberries. And cherries. Which is why I revisited my recipe for bourbon soaked cherries this year and took some new pics. That and the fact that my bourbon habit is greatly enhanced with a few of those juicy morsels.
But today, I want to share with you not the juicy cherry berries (are cherries berries?) but juicy blueberries. In the form of blueberry butter.
The first time I heard of blueberry butter was when my good friend Stacy at Seattle Seeedling guest posted them for us back in 2011. Jesus I’ve been blogging a long time.
BT-dub.. small side note: Speaking of the passage of time, I found 3 – count ’em 3!! – grey hairs the other day. WTF?! Either Vancouver is bleaching my brown hair with it’s sea salt air sunny awesomeness, or I’ve inherited my go-grey-before-you-hit-menopause gene from my dad. Not that he went through menopause… You get what I mean.
Right. So I’ve been blogging a while. And since Stacy’s guest post, I’ve been making blueberry butter every single year. I order a whack of blueberries from the CSA (community supported agriculture box program) or scavenge the farmer’s markets for bulk berries and they’re always amazingly flavorful.
This year though? I got myself a blueberry farmer. That’s right. My very own blueberry farmer. He actually delivers right to my door and I can order them any day, any time of year (of course, they’re frozen in Winter), any time day or night. However I suspect he won’t pick up the phone if I have a 3am dire blueberry emergency but none the less, I can email him any. time. I. want.
So this year, with my new blueberry farmer in tow, and a smokin’ new food processor from KitchenAid and Guilty Kitchen, I decided to take Stacy’s recipe and crank that sucker up a knotch. This year? Ah, this year, my friends…. I made spiked and juicy blueberry butter.
This shit is gonna rock your world.
If you don’t like butter (but let’s be honest, that’s none of us, right?) fear not: Blueberry butter has no butter. Oozy, blueberry butter is more like blueberry spread. Essentially, it’s jam. Without the pectin. So it’s veggie friendly, super simple and totally, incredibly, juicily (is that a word?) delicious.
I spread it on toast. Or pancakes. Or ice cream. Or cake. Or myself. Like Burt Reynolds in this movie.
…Okay, maybe not like that. But definitely on toast. Or pancakes. Or ice cream. Or cake. And you should too.
Spiked & Juicy Blueberry Butter
Yield 17 250ml jars
- 10 Lb Fresh Organic Blueberries, rinsed.
- Juice of 1 lemon.
- 1 C Organic Cane Sugar.
- 1 Tbsp Ground Cardamom.
- 1 Tbsp Fresh Ginger, peeled & grated.
- 1/3 C Chambord or Creme de Cassis.
Puree the blueberries in a food processor until smooth. Depending on the size of your food processor, you may need to do this in batches.
Dump the blueberry puree, sugar, spices, lemon juice and booze in a stockpot, mix to combine and bring to a gentle boil over medium heat.
Reduce the heat to low, and simmer for about 30 - 40 minutes or until the mixture has cooked down a bit, the flavours have mingled and is dark and smooth. Make sure to stir often all the way to the bottom of the pot so the mixture does not stick or burn.
Remove from the heat and ladle into jars. You can then refrigerate and eat within a couple of weeks OR...
Process in a water bath to preserve for future consumption.
You do NOT need to sterilize the jars before hand; Just make sure they're clean. Bring a large stock pot or water bath canner of water to a boil. If using a pot, make sure you have a metal steamer or make your own rack to keep the jars off the bottom of the pot so they don't break.
When you ladle in the butter, be sure to leave 1/2" of headroom. Cover with rings and lids and secure tightly. Place in the boiling water very carefully with canning tongs or these DIY ones to ensure seal for 12 minutes. Carefully remove from the water and allow to set. You may hear a "ping" noise coming from the jars - this is an excellent sign. Once cool, check to make sure the rings have in fact sealed and refrigerate any that don't. While you should use unsealed butter within a couple weeks, the sealed ones will last you a very long time.
Adapted from a guest post via http://sheeats.ca/2011/08/guest-post-stacy-seattle-seedling-summer-in-a-jar/
Have you made blueberry butter? What would you spike it with? What are you canning this year? What’s your go-to, spreadable recipe? Have you tried canning yourself? Gimme the scoop!