Learn how to make and can homemade blueberry butter, flavored with lemon, ginger and spices.
This recipe is low sugar, and technically “paleo” friendly as it is sweetened with coconut sugar.
To Make this Recipe You Will Need:
- coconut sugar
- slow cooker
- microplaner (for grating & zesting)
- white vinegar
- damp cloth
- hot water bath or steam canner
- canning tools (ladle, tongs, etc.)
- half pint jars
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This is a high acid preserve recipe, so it is canned in a hot water bath canner or a steam canner. It is not pressure canned.
Watch Me Make this Low Sugar Blueberry Butter in the Video Below:
I take you through the process of making this recipe, from start to finish.
This recipe makes on average, 4-6 half pint jars of blueberry butter. Your final quantity will vary by how much you cook down the blueberries. The more you cook it down, the less overall you will have. However, the more you cook it down, the thicker the butter and the more concentrated the blueberry flavor will be.
NOTE: Always read through a recipe completely before getting started, especially when it comes to canning recipes.
Did You Make This Recipe? I would love for you to rate it in the recipe card! I would love to hear your thoughts!
- 4 lb blueberries (stems removed)
- 1 1/2 c coconut sugar
- 1 lemon
- 2 tsp cinnamon
- 1 tsp freshly grated nutmeg
- 1 tsp freshly grated ginger
- Place the blueberries in a blender in batches and puree until smooth.
- Pour the pureed blueberries into your slow cooker. Cover and cook on low for 1 hour.
- After the first hour, prop the lid adjar with a wooden spoon handle. Cook for 3-5 more hours, stirring periodically until the blueberry puree has thickened. It should be the consistency of apple butter or ketchup. The total time needed to cook down will depend upon how juicy your blueberries are.
- When the puree is almost to where you want it, in the last hour add the remaining ingredients. Stir well.
- Prepare your canning jars and canning supplies.
- Ladle the blueberry butter into hot, half pint canning jars, giving a 1/2 inch headspace.
- Wipe the rims of the jars with a damp cloth that is dipped in white vinegar.
- Place the lids and rings on the jars and place them in your hot water bath (or steam canner.)
- Process the jars for 10 minutes.
- Transfer the jars to a towel lined, draft-free surface. Allow the jars to cool for 12-24 hours.
- Remove the rings, and test the seals.
- Label and store the jars in your pantry.
- If you have a jar that did not seal, place it in your fridge to be used.
In the video, I canned with Weck jars, which have glass lids, gaskets and clips. Those are the jars you see in the photos. Weck jars are different than traditional canning jars. I included the instructions for traditional jars (with lids and rings) since that is what most people can with.