Blueberry Butter

Every summer I go into this creative frenzy that seems to be a combination of psychosis, neurosis and a fugue state – I am inspired to create an all new purpose and use for the abundant harvest spilling forth from gardens and farms all over the state. If you live in the south you understand how easily this could lead to a mental break!

It’s blueberry season in North Carolina so I put on my thinking cap and got busy in the kitchen. This recipe is a keeper, visions of crepes stuffed with it, stack cakes layered with it and oh my gosh fried pies filled with it. Like apple butter or my cranberry butter it has 1/2 the sugar of traditional jams yet lacks nothing in flavor or sweetness.

In the meantime my brain has run ahead with another idea so it’s back to the farmers market for me and off to the kitchen for you!

Nana Walton’s Blueberry Butter

2 qts blueberries washed with stems removed
4 medium tart apples, peeled, cored and large chopped – reserve peel for pectin
6cups sugar
1/2 cup water
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
1/2 tsp Citric acid – to be added after cooking – stir in before transferring to jars. If you choose not to can this for shelf storage but make for refrigerated storage you may substitute 2 TBSP lemon juice for the citric acid.
Place chopped apple and 1/2 cup water in large pan or stockpot – cover with a lid and simmer over medium heat, stirring frequently, until soft.
Add sugar, blueberries, ginger salt and nutmeg
Place apple peel in a square of cheesecloth, tie securely closed with kitchen string and add to pot. ( If you don’t have cheese cloth you can leave a section of the peel in long wide strips and remove them prior to blending, if any peel fragments remain it will spoil the consistency).
Cook to 212 degrees over medium heat, stirring very frequently to prevent scorching. As you stir feel free to “pop” the blueberries by squishing against the side of the pan – this isn’t necessary but it is fun and helps speed the cooking a bit.
Once the mixture reaches 215F  remove from heat, retrieve and discard the apple peel. Using an immersion mixer or blender purée until it is of a smooth, even consistency.
Return to pan and on medium low heat return to a gentle boil while stirring constantly. It will be the consistency of syrup, don’t worry, it will set up nice and firm. Don’t believe me? Place a teaspoon on a saucer and chill in the freezer for a few minutes – voilà smooth, spreadable deliciousness!
Remove from heat and stir in citric acid.
Fill jars leaving 1/4 inch headspace and process 1/2 pint  for 15 minutes or pint jars 20 minutes in a water bath.

Please visit the National Center for Home Food Preservation at: https://nchfp.uga.edu to review instructions for safe water bath canni