Spiked & Juicy Blueberry Butter

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.

Spiked & Juicy Blueberry Butter - She Eats

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.

Spiked & Juicy Blueberry Butter - She Eats

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.

Spiked & Juicy Blueberry Butter - She Eats

Spiked & Juicy Blueberry Butter - She Eats

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.

Stellar, right?

Spiked & Juicy Blueberry Butter in KitchenAid Food Processor - She Eats

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.

Spiked & Juicy Blueberry Butter - She Eats

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 - She Eats

Spiked & Juicy Blueberry Butter
Write a review
Print
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Ingredients
  1. 10 Lb Fresh Organic Blueberries, rinsed.
  2. Juice of 1 lemon.
  3. 1 C Organic Cane Sugar.
  4. 1 Tbsp Ground Cardamom.
  5. 1 Tbsp Fresh Ginger, peeled & grated.
  6. 1/3 C Chambord or Creme de Cassis.
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Remove from the heat and ladle into jars. You can then refrigerate and eat within a couple of weeks OR...
  5. Process in a water bath to preserve for future consumption.
To process
  1. 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.
  2. 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.
  3. Then, devour.
Notes
  1. Makes approx. 17 250ml jars.
Adapted from Stacy Brewer
Adapted from Stacy Brewer
She Eats http://sheeats.ca/

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!

Hungry for more?

Sign up for occasional real food recipes, behind the scenes exclusives, seasonal eating & drinking tips, important food blogging tips and everything She Eats!

The Canning Kitchen Cookbook Giveaway - She Eats
#DrinkTheSummer | Lime Blackberry Shrub Cocktail - She Eats
Sauteed Calamari with Smokey, Spanish Red Pepper Romesco Sauce - She Eats
#PopsicleWeek: Sweet Summer Blackberry & Nectarine Margarita Popsicles - She Eats
Gin Old Fashioned Cocktail Recipe - She Eats
Fresh Ahi tuna fish tacos with smoky adobo crema & crunchy red cabbage coleslaw - She Eats
Greek Yogurt with Bananas - May 2015 - She Eats
Rhubarb Shrub Cocktail - SheEats.ca
Vegetarian Breakfast - Poached Eggs on Fava Beans, Kale and Sweet Potatoes - She Eats
Martinis and Popcorn - Currently April 2015 She Eats
The Forest Feast Cookbook Review - She Eats
Spring Cherry Blossom Lemon Cake (with vanilla buttercream frosting) - She Eats

Comments

  1. says

    Well, I LOVE butter. All caps kind of love.

    But even more than that I love FRUITY butters! So excited to spoon this into my mouth, big time. And also to get in touch with that blueberry farmer of yours!
    Joanne recently published…Chickpea FajitasMy Profile

    • says

      It’s so funny! I’ve been obsessing so much over blueberries it never occurred to ME to try APPLE butter! Actually, that’s not true. Putting it on the list for this year but I haven’t done it yet and man alive it looks good whenever I see it on other blog posts. Do you have a recipe you trust?

  2. Mikki says

    Try bourbon. I make an awesome jam called Kentucky Bar Fight Jam which has bourbon, blueberries and blackberries. Can’t see why you couldn’t do KBF butter.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

CommentLuv badge