In summer when the berries are at peak season, I love making this low sugar Blueberry Butter Recipe that is also freezer friendly. This year, I’ve been working on making homemade jam and fruit preserves. From curds to compotes to refrigerator jams, it’s been a great way to “save the season,” preserving fruits at their peak.
This recipe for Blueberry Butter uses fresh berries and less sugar as we swap out granulated sugar for maple sugar. If you haven’t tried using maple sugar for your freezer jam recipes, keep on reading! This is a great natural sweetener for this low-sugar recipe.
Ingredients for the Blueberry Butter Recipe
This Blueberry Butter is a wonderful way to use up a bunch of extra berries though you can also make this from frozen. Here is the simple ingredients list to make it:
- Blueberries: It wouldn’t be Blueberry Butter without it! We can use fresh or frozen. If using frozen berries, allow the berries to thaw before beginning the slow cooking process. We need 2 pounds of fresh berries here, which will make enough to fill 3 half-pint jam jars.
- Maple Sugar: I have been loving using this sugar substitute in my fruit jams and preserves. A quick search of fruit jam recipes show granulated sugar amounts of anywhere from 1.5 cups to 3 cups for 2 to 3 pounds of blueberries. That’s a lot of sugar! Maple sugar is made from cooking down maple syrup stirring until it crystalizes. There is no additional processing which also means this sugar still has a lower glycemic index than granulated. This recipe is using 3/4 cup maple sugar, more than half of the amount of sugar you’ll find in other recipes. Definitely worth the swap!
- Lemon: We’re using lemon juice and zest. The lemon juice contains natural pectin which makes for a great thickening agent in this slow cook recipe for blueberry butter.
- Vanilla Extract: I love the flavor of vanilla in this blueberry butter and opt to use it whenever I can. It adds a lovely sweetness without added sugar.
- Spices and Aromatics: This allows us to customize the flavor in this great recipe. Ground cinnamon and nutmeg add warmth and earthiness to our fruit butter and sprigs of fresh thyme add great depth of flavor to compliment the blueberries and lemon. Adding fresh herbs to fresh preserves has become one of my favorite things to do. Just remember to remove the sprigs after cooking the berries down.
Equipment and Tools for the Low Sugar Blueberry Butter Recipe
If this is your first time making a fruit butter, it’s important to note equipment you will need to set everything up. Here is what you’ll need on the equipment and tools front:
- Food processor: if you want the butter to be smooth, a food processor fitted with the chopping blade will be super helpful. Alternatively, you can also use a blender or immersion blender. Essentially, something to blend or purée the blueberries.
- Freezer-safe containers: Glass jars will be great here in that they are freezer friendly and have tight-fitting lids to help keep the homemade blueberry butter fresh. Opt for half-pint size mason jars as they will process well during the hot water baths.
- Large saucepan: Fruit butters cook best in a heavy bottomed saucepan. A minimum 3-quart wide diameter stainless steel saucepan will work well here. A 4-quart dutch oven will also work. For both, it’s important to monitor the fruit butter closely to prevent scorching.
- Jar lifters and Funnel: Essential tools to start canning, the jar lifters are essential when pulling jars from boiling hot water baths. This kit is the one I purchased and it’s been such a great, budget-friendly utensil kit to start with. The funnel will make portioning out the butter so much easier.
Making the Freezer Friendly Low Sugar Blueberry Butter Recipe
Wash and rinse blueberries. Place blueberries in a 4-quart dutch oven or large 3-quart stainless steel saucepan and turn heat to low. Allow the blueberries to simmer on low for an hour. The skins on the berries will begin to break down and the berries will soften. Give the blueberries a good stir, using the back of the spoon to mash up the blueberries during the slow simmer. Keep covered with the lid slightly ajar to allow steam to escape.
Allow the berries to simmer for another hour. Check every 30 minutes to give it another stir, using the back of a wooden spoon to keep breaking up the blueberries. Alternatively, a potato masher may also be used to mash the berries. The goal of the slow simmer is to allow the blueberries to break down and become as thick as possible. It will begin to look like a very thickened purée and should begin to look like it can be spreadable.
In the final 30 to 45 minutes of simmer the blueberries, add the 3/4 cup of sugar, lemon zest and juice, vanilla extract, cinnamon, nutmeg, and thyme. Now, you want to reduce the mixture down and allow any remaining liquids to evaporate. You may choose to remove the lid and simmer the mixture uncovered and turn the heat up to a medium-high heat. If you do so, make sure to check the butter every 5 to 10 minutes to ensure it’s not scorching on the bottom of the pot. Keep stirring the butter every 10 minutes or so to prevent sticking and scorching.
The total cook time is about 3 hours depending on the heat of your stove and how quickly the blueberries break down during the slow simmer. When the blueberry butter is nearing completion, prepare a boiling water bath in a separate large pot and sterilize three half-pint jars. See this post on how to prepare your jars for processing to can. This is a great one for beginners. Essentially, we want to ensure our freezer-safe jars have been sterilized before filling them, wiping the top of each jar with a clean towel, apply the lids, and process in the hot water bath.
If you want a smoother butter, you can use an immersion blender to purée until smooth. Otherwise, funnel the butter into the prepared jars. Wipe the rims, leaving about 1/2 inch of space near the top of the jar, apply the lids and rings. Process in a boiling water water for 10 minutes. Remove carefully and allow to cool to room temperature before storing.
Setting Ourselves Up for a Successful Blueberry Butter
The total cook time is approximately 3 hours depending on the heat of your stove. The cook time will also depend on how quickly the blueberries break down during the slow simmer. When the blueberry butter is nearing completion, prepare a boiling water bath in a separate large pot and three half-pint jars. See this post on how to prepare your jars for processing to can. This is a great one for beginners. We want to ensure our freezer-safe jars have been sterilized before filling them. We then wipe the top of each jar with a clean towel. Apply the lids and process in the hot water bath.
If you want a smoother butter, you can use an immersion blender to purée until smooth. Otherwise, funnel the butter into the prepared jars. Wipe the rims, leaving about 1/2 inch of space near the top of the jar, apply the lids and rings. Process in a boiling water water for 10 minutes. Remove carefully and allow to cool to room temperature before storing.
Ways to Enjoy the Fruits of Your Labor, Literally!
This blueberry butter has no doubt become a favorite. Over the course of learning to make assorted fruit jams, butters, and spreads, this recipe has become a quick favorite. It’s also shown me ways to make traditional jam recipes where we no longer need to purchase store-bought jams! This blueberry butter has become the best way to preserve the beauty of the blueberry while finding an easy way to enjoy this delicious fruit in the off-season. Here are some ways to enjoy the fruits of your labor after making this delicious blueberry butter:
- Swirl a dollop of blueberry butter into plain greek yogurt. Top with granola and seasonal fruit. The best part: you don’t need much sugar!
- Spoon a couple teaspoons of blueberry butter onto a scoop of vanilla ice cream.
- Serve small bowls of blueberry butter with other fruit spreads like this fig jam as part of a cheese platter or charcuterie board. These are great served on crackers with a bit of brie!
- Add a dollop of the fruit butter to a piping hot bowl of morning oats.
- Serve with buttermilk scones and clotted cream for afternoon tea or morning breakfast.
The good news? Once you’ve made this blueberry butter you’ll have the confidence to try making other varieties and even create your own favorite homemade freezer jam. These simple steps will help you craft a fruit spread that you’ll enjoy for a long time until we yearn for berry season once more. If you make this, please let me know how it went in the comments or tag me on social media! Tag me on Instagram or on my Facebook page.
Cheers to the next nourishing meal. 🧡
Low Sugar Blueberry Butter Recipe (Freezer Friendly)
Equipment
- 1 Set of jar funnel and lifters (See links in post for link to the kit I recommend)
- 1 3-quart stainless steel saucepan (You can also use a 4-quart dutch oven)
- 3 half-pint glass mason jars
Ingredients
- 2 pounds blueberries
- 3/4 cup maple sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of grated nutmeg
- 4-6 sprigs of fresh thyme
Instructions
- Wash and rinse blueberries. Place blueberries in a 4-quart dutch oven or large stainless steel saucepan and turn heat to low. Allow the blueberries to simmer on low for an hour. The skins on the berries will begin to break down and the berries will soften. Give the blueberries a good stir, using the back of the spoon to mash up the blueberries during the slow simmer. Keep covered with the lid slightly ajar to allow steam to escape.
- Allow the berries to simmer for another hour. Check every 30 minutes to give it another stir, using the back of a wooden spoon to keep breaking up the blueberries. Alternatively, a potato masher may also be used to mash the berries. The goal of the slow simmer is to allow the blueberries to break down and become as thick as possible. It will begin to look like a thick ketchup and should be spreadable.
- In the final 30 to 45 minutes of simmer the blueberries, add the maple sugar, lemon zest and juice, vanilla extract, cinnamon, nutmeg, and thyme. Now, you want to reduce the mixture down and allow any remaining liquids to evaporate. You may choose to remove the lid and simmer the mixture uncovered and turn the heat up to a medium-high heat. If you do so, make sure to check the butter every 5 to 10 minutes to ensure it’s not scorching on the bottom of the pot. Keep stirring the butter every 10 minutes or so to prevent sticking and scorching.
- The total cook time is about 3 hours depending on the heat of your stove and how quickly the blueberries break down during the slow simmer. When the butter is nearing completion, prepare a boiling water bath in a separate large pot and three half-pint jars.
- If you want a smoother butter, you can use an immersion blender to purée until smooth. Otherwise, funnel the butter into the prepared jars. Wipe the rims, leaving about 1/2 headspace near the top of the jar, apply the lids and rings. Process in a boiling water water for 10 minutes. Remove carefully and allow to cool to room temperature before storing.
Leave a Reply