Blueberries – round two!
Since I have already bombarded you with enough information and pictures I figured it was best to split the blueberry mania into two posts. Keep in mind, although this is created using blueberry pulp, there is nothing telling you that you can’t follow the same process with other fruit pulp such as blackberries! Now, lets dive right in –
Blueberry Butter [yield: (6) 8oz jelly jars/ half-pints]
Materials: (all materials can be found on The Necessities for reference)
- 4 half-pint jars (plus flat lids and bands/rings) [Hint: I usually add an additional jar or 2 just in case]
- 1 water bath
- 1 funnel
- 1 jar lifter
- 1 stainless steel ladle
- 1 food processor
- 1 large stainless steel pot (or dutch oven)
- 1 dish towel (large enough for the jelly jars to cool on)
- 1 measuring tool
- 1 debubbler
- 5 1/2c of blueberry pulp left over from Blueberry Syrup
- 3c sugar
- 1 1/2 tbsp. lemon juice
- 1 tbsp. lemon or orange zest (I preferred orange)
- 1 tsp. ground nutmeg
- Inspect each of your jars for cracks, chips, and/or any other questionable markings before use.
- Place wire rack into bottom of water bath with ‘arms’ up to allow jars to be placed.
- Fill you water bath with enough water to cover each of the jelly jars with 2-3″ of liquid and place on burner to warm jars (simmer but do not boil).
- Starting with blueberry pulp leftover from the Blueberry Syrup, place in food processor for 1 minute or until smooth. [My Nutri Ninja Ninja Blender System with Auto-IQ, Includes 18oz, 24oz and 32oz cups (BL682) made quick work of this!]
- Pour blueberry pulp puree in dutch oven with all remaining ingredients. Bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, stirring constantly for 1 hour or until mixture thickens and holds its shape.
- Remove empty jelly jars from water bath by lifting the wire rack and setting the arms on the rim of the water bath. Then, using jar lifter empty and remove the jar from the water and immediately fill with blueberry butter using the ladle and funnel ensuring 1/4in head space. [Head space is the distance from the top of the jar to the food filling the jar.]
- Using the debubbler – stir the butter to help any remaining bubbles escape.
- Wipe the rim of each jar with a damp cloth ensuring that the rims are clean.
- Place flat lid and screw band on jar and finger tighten. [Hint: Place the jar on a towel and using only your fingers, tighten the band until your jar spins on the towel.]
- Once finger tightened, return to warm water bath to avoid thermal shock. [Thermal shock is the cracking of jars from an extreme temperature swing such as putting hot food into a cold jar.] Lower wire rack once full.
- Place lid on canner, return to high heat and bring water to a full rolling boil.
- Once boiling, set timer for 10 minutes [refer to your elevations processing time for correct info].
- After 10 minutes, turn off heat and remove the lid. Wait an additional 5 minutes.
- Once again, lifting wire rack and placing arms on canner rim, use the jar lifter to remove your filled jars and place on a towel in a cool & draft-free location.
- Wait 24 hours before touching the jars. After 24 hours, remove the bands and pick up each jar from the flat lid (this will help ensure that each jar is truly sealed). Once the seal is verified, you may wash the exterior of the jars, dry, label, and store for future use.
As always – Credit:
The All New Ball Book of Canning and Preserving by Ball
Below are the pictures of cooking and processing Blueberry Butter in a water bath. For more detailed pictures refer back to making Blueberry Syrup.