The blueberry season is short in Northern California, this recipe was made hoping to preserve the flavor of these sweet berries for another few months. The idea is from the Food In Jars blueberry butter recipe; I just changed the amounts a little and used honey instead of sugar. Since this is a low-sugar preserve I’m not 100% sure about the shelf life…. I’m going to say that it should be used within three months of canning. I’m sure this would be great in all kinds of tarts and baked goods (it would be epic as filling for a donut) but right now I’m just mixing some with plain yogurt to have for breakfast. It’s not very exciting to look at, but I feel like it’s an actually real thing I can eat whenever I want and still be healthy, which is incredibly exciting for me. -CAROLINE
BLUEBERRY BUTTER RECEIPT
Makes: 8 half pint jars
Cook time: a few hours, but it’s really easy
5 lbs. blueberries, washed
1 c. water
2 c. honey
zest and juice of 2 lemons
In a large, heavy bottomed pot, bring the honey and water to a simmer. Stir to melt the honey. Add the blueberries and keep simmering. Once they’re soft, puree the mixture with an immersion blender. Turn the heat to low and cook until it’s thickened (just like making apple butter….) It will need several hours on the stove to get to the right consistency. Stir occasionally to prevent sticking. Once it’s gotten to the right texture, add the lemon juice and zest.
Transfer the blueberry butter to 1/2 pt. jars leaving 1/4″ headspace. Process in a water bath for 15 minutes.