This recipe comes from Marisa McClellan’s cookbook Food in Jars, a July 2012 pick in SAVEUR’s roundup of the best culinary ebooks. 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.”
- 8 cups puréed blueberries (about 3 dry quarts/1.7kg blueberries)
- 2 cups (400g) granulated sugar
- Zest and juice of 1 lemon
- 2 tsp. ground cinnamon
- 1⁄2 tsp. freshly grated nutmeg
This recipe was first published in Food in Jars (May 22, 2012), and appears courtesy of Running Press.