Small-Batch Blueberry Butter

1. 1

   Combine all the ingredients in a heavy bottomed saucepot.

2. 2

   Bring to a boil, then reduce the heat and simmer 1 hour, stirring frequently to prevent sticking and mashing the fruit against the sides of the pot to smooth it out.

3. 3

   The butter is done when it is thick and spreadable. Remove vanilla bean if using.

4. 4

   Can in a water bath or spoon into clean jars and keep in the fridge up to 6 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.