This recipe comes from Marisa McClellan's cookbook Food in Jars
(available in print and on the Apple iBookstore
), a July 2012 pick in SAVEUR's roundup of the best culinary ebooks, Digital Feast
. Of the recipe, Marisa says "Though I've been a lifelong fan of blueberry jam, it was only very recently that I took a stab at making blueberry butter. The result is just wonderful: Less sweet and sticky than a traditional jam, it ends up tasting like blueberry pie in a jar."