Spiked & Juicy Blueberry Butter




Yield 17 250ml jars



  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.

  6. To process:

  7. 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.

  8. 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.

Then, devour.


Recipe by She Eats at