Blueberry Butter + Syrup

Ingredients

12 cups blueberries

Water

6 cups granulated sugar, divided

2 cups corn syrup

Grated zest of 1 lemon

6 tbsp bottled lemon juice

1 tsp ground nutmeg

1/2 tsp ground cinnamon

Directions

In a stainless steel saucepan, combine blueberries with 3 cups water. Bring to a boil over medium-high heat, stirring and crushing mixture with a potato masher. Reduce heat and boil gently, stirring occasionally, for 5 minutes.

Transfer blueberries to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let drip until 5 cups juice has been collected. adding water if necessary to yield the required quantity. Set juice aside. Purée remaining pulp and juice in a blender or a food processor fitted with a metal blade. Set purée aside.

Prepare canner, jars and lids. (For more information, see page 417.)

BLUEBERRY SYRUP

In a clean large, deep stainless steel saucepan, combine 1 cup water and 3 cups of the granulated sugar.

Bring to a boil over high heat, stirring to dissolve sugar. Stir in blueberry juice, corn syrup and half of the lemon juice; return to a boil. Reduce heat to medium-high and boil steadily, stirring occasionally, until mixture is slightly thickened, about 35 minutes. Remove from heat and skim off foam.

Ladle hot syrup into hot jars, leaving ¼ inch headspace.

Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. (For more information, see pages 418-419.)

BLUEBERRY BUTTER:

Meanwhile, in a separate clean large stainless steel saucepan, combine blueberry purée, remaining 3 cups (750 mL) sugar, lemon zest, remaining lemon juice, nutmeg and cinnamon. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium and boil, stirring frequently, until mixture thickens and holds its shape on a spoon (see Testing Fruit Butters for Doneness, page 52).

Ladle hot butter into hot jars, leaving ¼ inch headspace.

Remove air bubbles and adjust headspace, if necessary, by adding hot butter. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. (For more information, see pages 418-419.)