Black Blueberry Butter Recipe

Black and Blueberry Butter
Recipe by: Sandra Lee
Ingredients: Makes 6
6 half pint canning jar, metal lids, and metal bands
8 cups fresh blueberries
6 cups fresh blackberries
3 cups sugar
½ cup bottled lemon juice
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice

Procedures:
  • Prepare 6 half pint jar, lids, and bands accoring to mufacturer’s instruction. Prepare boiling water bath canner
  • In the work bowl of a food processor, place blueberries, in large nonreactive (enameled or stainless steel) dutch oven. Add blackberries to work bowl of food processor, and pulse until pureed. Using the back of a spoon, press blackberry puree through a fined wire mesh strainer into dutch oven; discard seeds.
  • Stir in sugar, lemon jice cinnamon, and allspice. Bring to a boil over medium high heat; reduce heat to medium low, and simmer, stirring often, for 1 hour and 15 minutes or until mixture thickens and holds a spreadable shape on a spoon.
  • Ladle hot mixture into hot sterilezed jars, leaving ¼ inch headspace. Remove air bublles, and wipe jar rims. Immediately cover with lids, and screw on bands to fintertip tighness. Process inboiling water bath canner according to manufacturer’s instructions for 10 minutes. Remove canner lid, and let jars stand in canner for 5 minutes. Place jars on a clean towel on acounter to cool for 24 hours, and check seals.
Black Blueberry Butter Recipe

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