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.
Low Sugar Blueberry Butter
- 4 lb blueberries, stems removed
- 1 1/2 c coconut sugar
- 1 lemon
- 2 teaspoon cinnamon
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon freshly grated ginger
- Place the blueberries in a blender in batches and puree until smooth.
- Pour the puréed blueberries into your slow cooker. Cover and cook on low for 1 hour.
- After the first hour, prop the lid ajar with a wooden spoon handle. Cook for 3-5 more hours, stirring periodically until the blueberry purée 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 purée 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.
Nutritional information is auto-generated and the accuracy is not guaranteed.