Blueberry Butter
Fruit butter can be prepared in a slow cooker or on the stovetop. Phoebe prefers the stovetop, even on a hot day, because she can cook it to the consistency that she prefers. Add flavors and spices that you prefer too! For example, if you prefer not to use any refined sugar, substitute the sugar with 3/4 cup grape juice and add it in Step 1.
- Yield: 2 1/2 cups 1x
- Category: vegan, gluten free
Ingredients
Scale
- 8 cups (2 quarts) fresh or frozen blueberries
- 1/3 cup sugar in the raw (or sugar of your choice)
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon peel
- 1/2 vanilla bean seeded (optional)
- Cinnamon, cardamon or orange seasoning (optional and to taste)
Instructions
- Puree the blueberries in a blender until smooth. Add the puree to a large saucepan and bring to a gentle boil.
- Reduce to simmer, cook uncovered and stirring often for 1 to 1 1/2 hours. Begin to test the texture after the first hour by putting a teaspoon on a cooled plate. Cook until desired texture is reached.
- Add the sugar, lemon juice, grated lemon peel and vanilla bean seeds, stirring until combined.
- Allow to cool.
Notes
For Slow Cooker Preparation: Cook the blueberry puree, covered and on the low setting for 5 hours. Stir the puree every hour. Prop the lid open using a large serving spoon for one remaining hour. Add the sugar, lemon juice, grated lemon peel and vanilla. Allow to cool.
Keep the butter refrigerated for 1 week or freeze.