Blueberry butter, just coming to a boil. For each quart of puréed blueberries, I add 1 cup of sugar. I also blitzed in the food processor 2 nectarines and a plum, with their skins on, to give the blueberry butter a light flavor boost. I also added the grated zest of one lemon, and a couple light pinches each of cinnamon and ground nutmeg.
After bringing it to a boil, I reduce it to a simmer on the lowest heat possible on my stove. Every 10 or 15 minutes I stir it well, thoroughly scraping the bottom. It takes 4 to 5 hours to reduce it to the right consistency. (If you need to go somewhere, just turn the heat off and let the pot sit while you're gone; pick up where you left off, once you get back.)
This batch made five 8-ounce jars of blueberry butter. I had a lot of other things going on when the blueberry butter was done cooking, so I put it in the fridge overnight, and canned it this morning.
#Blueberry #Blueberries #Summer #Jam #Preserves #HowMotherCooks