Blueberry Butter

I have had two big bags of blueberries in the freezer since July just waiting to be used.  When I talked about blueberry picking this year, I mentioned that I wanted to make blueberry butter.  Well Matt and I finally did.  I say both of us because he covered the canning portion.

I got the recipe from the book Food in Jars.  You can also find the recipe here on the Food in Jars blog as well.  Last summer, we made blueberry jam and got the recipe from the same site.

IMG_4624This couldn’t be any easier.  You do have to make sure you are available to check the crock pot and various points.  It could take up to eight hours to finish.  So start early in the morning and plan ahead!

Start by pureeing your blueberries.


IMG_4626Put the puree in a crock pot, and other than checking on the consistency and adding some additional ingredients, you pretty much wait.

IMG_4627It was getting close to 7 hours and we weren’t sure if the blueberry puree was getting thick enough but it was sticking to the spoon.  Because it was getting pretty late, we decided that it would have to do.  Also, a suggestion in the recipe is to puree it if you wish for a smoother butter.  I didn’t do this cause it seemed smooth enough.

So the canning process began.


IMG_4635The blueberry butter was put in 4 ounce mason jars.  This way there are more to give away.

There was one jar that didn’t seal properly so that became the tester.  I had it the next morning with my toast.

IMG_4645The blueberry butter came out perfect!  And I don’t regret not pureeing it.

IMG_4644I thought the consistency was smooth enough and not too chunky.  Also, It wasn’t too watery and spread like it should, just like butter.


This not only makes a great spread, but I am sure it would  make a great ingredient for baking.  I will have to brain storm and see what I can use it for!  With the holidays right around the corner, this will also make a great gift.  That’s what so great about canning.  It’s not only inexpensive, but you are giving a homemade gift.  What could be better than receiving something homemade???

PS – I had the pleasure of meeting the author of Food and Jars, Marisa McClellan, last December at the Eat Boutique Boston Holiday Market.


She was very nice and I can’t get over how talented she is to come up with all these amazing canning recipes!  If you have a garden or enjoy going fruit picking, you should check out this blog and book!


Lemon Cheesecake with Blueberry Sauce

We are already a week past Labor Day.  It’s crazy.  I thought August was never going to get here because my baby girl was due to arrive.  And now she is almost a month old!  Now I need time to slow down.

Anyway, while I was in the hospital with a sleeping baby and my husband out getting a bite to eat, I decided I needed to buy myself a new cookbook.  I did just give birth so it was well deserved.  And since I seem to be on a no-bake dessert kick, I got Bakeless Sweets.

For a little Labor Day cookout at my parents, I made a lemon cheesecake with blueberry sauce from my new cookbook.  I like that this is a no-bake cheesecake because making a real cheesecake in the oven is very intimidating to me (and quicker!).  I tend to avoid the recipes that call for changing oven temperatures, leaving the oven door open, etc.  I don’t trust my oven.  I don’t trust myself and would probably over bake it.  I will try it though…eventually.


 The cheesecake filling consists of fresh lemon juice and zest, powdered sugar, cream, vanilla, gelatin, and of course cream cheese.  It goes into a graham cracker crust of a 9 inch spring form pan.


It chills for a few hours and then it is ready to go!


Lemon and blueberry are two flavors that go great together and this is no different.  The cookbook has a blueberry sauce recipe but I did something different.  I had a fairly new open jar of blueberry jam that we canned last summer.  I put the jam in a saucepan over low to medium heat and stirred it until it started to turn into the consistency of a sauce.  I added a little water to help it smooth out.


It was still a little chunky because of the actual blueberries so it needed to be put through a strainer.


Pouring this delicious blueberry sauce on top of a slice of cheesecake made it complete.


And yes the blueberry sauce is enough for a topping for most people.  But I always need to have whipped cream.


This cheesecake was a great dessert to wrap up the unofficial end of summer. It is very light and the lemon flavor is just enough; not overpowering. 

It is time to now switch gears and start thinking about apples and pumpkins!

Blueberry Picking 2013

I love berry picking season.  It is a great way to enjoy the nice weather and get outside with the family.


And there is nothing better than using the freshest berries in recipes or just eating them as is.  And what is even better is making something with the berries and saying, “Oh yeah, this was made with the berries I picked myself.”

So far this year, I have done strawberry picking and blueberry picking.  You can read about strawberry picking here.  For the blueberries, we went to Turkey Hill Farm for the second year in a row.


Last year when we went blueberry picking, it was a little late in the season, but we hit it just right this year and the selection was absolutely fantastic.




We only got 8 pounds :).


And what is to be done with all of these blueberries???  Last year Matt made blueberry jam with all of the blueberries we picked.  While I am sure that will be done again, I want to give blueberry butter a try.  This is a recipe from the book Food in Jars.  It can also be found here on the blog of the same name.  I hope to get to it this weekend so I will be sure to let you know how it turns out!