Last Christmas Will got me a kit of all things related to canning. It had the tong, jars, lids and anything else I may need for my canning desires. I was thrilled! Eight months later I am using my gift for the second time. The first time I pickled beets. Me-eh, they were alright. This time around, making blueberry plum butter was definitely a sweeter experience. If you like jam but feel it can be just a little bit on the sweet side, then butters are for you. There is sugar added, but mainly what you taste is the fruit and all it’s richness. Never did I think I would enjoy toast and jam as much as I have recently. You can also use it to sweeten yogurt and pies. Enjoy!
5 pints of blueberries
4 large plums
2 cups cane sugar
zest and juice of one organic lemon
2 teaspoons cinnamon
1/2 teaspoon grated nutmeg
- Spread blueberries on a tray or baking sheet and check over quickly for large stems, leaves or bugs.
- Wash blueberries and plums and drain well. Cut plums in half and remove pit.
- Combine fruit in a food processor and blend until it is a smooth puree. You should have about 8 cups of puree.
- Add puree to a slow-cooker, cover and turn to high. After one hour (set a timer!), stir the butter and leave the lid open a crack for the remainder of the cooking time. This will allow for the steam to escape and the butter to reduce and thicken.
- Cook the butter for 4-5 hours on high or 6-8 on low. Times WILL vary with different slow-cooker brands. I found that cooking in a newer crockpot on the warm setting for 5-6 worked best. Be sure to stir the fruit butter once an hour or so.
- In the final hour of cooking, add the sugar, cinnamon, nutmeg, lemon zest, and lemon juice. Stir well, and bring to prepare your jars and water bath for canning.
- *Optional – If you wish for a smoother consistency, blend butter one more time.
- Fill a canning pot with 6 half-pint jars or 3-pint jars. Bring to a boil and boil for 10 minutes to sterilize the jars.
- Place rings and lids in a small sauce pot, cover with water, and bring to a simmer.
- Once blueberry butter is the consistency of ketchup, it is ready to can.If you want it super smooth, like baby food, you can puree it again with an immersion blender. If not, your butter is ready to can.
- Working with one jar at a time, remove jars from canner and fill with butter. Wipe the rims with a clean cloth, place a lid and a ring on the top, and return to the canner.
- Bring canner back up to a boil and process jars for 10 minutes. Carefully remove jars and allow to cool on the counter overnight.
- Check that all the jars have sealed, then store in a cool place for up to 6 months.