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!


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!

We Can!

One of cool things about our house when we bought it is the existing garden bed.  However, it had not been touched in years and was incredibly overgrown.  It was a jungle in there!  Matt spent a whole summer just clearing everything out.  So we didn’t even have a garden that summer.  This is the second year we have had it and it has been successful.  There is lettuce, carrots, cucumbers, tomatoes, peppers, green beans, and rhubarb.  There is nothing better than having a salad with dinner made with fresh vegetables picked from the garden just 10 minutes prior.  There are also zinnias and of course sunflowers!


Last year we grew so much that we just couldn’t eat it fast enough or give enough away before the vegetables started to go bad.  So rather than anything go to waste, we started canning!  I should say Matt started canning and I am going to give him all of the credit for the garden and anything that has to do with it.  I just eat the stuff.  Because the garden produced a million cucumbers (not exaggerating), Matt wanted to try to make pickles.  No, I will take a little credit.  I helped get all the equipment.  The recipe for these pickles was found at the blog Food in Jars.

In a previous post I talked about the great blueberry picking Matt and I did at Turkey Hill Farm.  We went back again this weekend to get more blueberries, ending up with about 7 pounds.  What are we going to do with these you may ask?  Make blueberry jam!  This recipe can also be found at Food in Jars.


We have plenty of blueberries left so watch out for delicious recipes I will make with them.

Overall, canning seems to be very easy.  It just takes a lot of time because you have to wait between steps.  But, if you have a garden or have an abundance of fruits and vegetables, definitely give canning a try.  There is nothing better than making something homemade instead of buying it at the grocery store.

Once the pickles and blueberry jam are ready to be opened, I will give you an update on how they taste…can’t wait!  We are hoping to try a bunch of different recipes too so I will be sure to share them.