If you’ve made blueberry syrup from Ball’s All New Book of Canning and Preserving, you now have blueberry pulp that you need to do something with. Ball also includes a blueberry butter recipe in that cookbook, and it’s very delicious. It cooks up to a consistency similar to apple butter, and it’s delicious on toast and would probably be good as a cookie filling too. The blueberry butter is the second row from the left in the picture.

Blueberry Butter

5-1/2 cups blueberry pulp (reserved from Blueberry Syrup)

3 cups sugar

1 tablespoon lemon zest

1-1/2 tablespoons lemon juice (fresh or bottled)

1/4 teaspoon ground nutmeg

Process blueberry pulp in a food processor for 1 minute or until very smooth. Combine pureed pulp, sugar, and remaining ingredients in a 6-quart stainless steel or enameled Dutch oven. Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring occasionally, for 1 hour or until mixture thickens and holds it shape on a spoon.

Ladle hot blueberry butter into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust until fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid, and let jars stand for 5 minutes. Remove jars and cool.

 

Yield: About 6 half-pints

 

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