This Week’s Recipe – RiverHouse Blueberry Butter

INGREDIENTS
  • 4 quarts fresh, picked over blueberries
  • 2 cups sugar
  • 1/4 tsp Kosher Sea Salt
  • 1/4 thumb of ginger, peeled and finely diced
  • 1/4 tsp fresh ground nutmeg
  • Dash ground habañero flakes.
INSTRUCTIONS
  1. Rinse blueberries and place into slow cooker.
  2. Puree blueberries with immersion blender.

    © RiverHouse Photography of Caughdenoy, NY
    © RiverHouse Photography of Caughdenoy, NY
  3. Turn slow cooker on “Low” and cook for 6 hours stirring hourly.

    © RiverHouse Photography of Caughdenoy, NY
    © RiverHouse Photography of Caughdenoy, NY
  4. Add sugar, salt, ginger, nutmeg and habañero flakes to blueberries puree
  5. Blend with immersion blender again until you have desired smoothness.
  6. Remove top and cook uncovered for 2 hours, stirring every 15 minutes.
  7. Sterilize 3 pint canning jars and lids.
  8. Fill jars with blueberry butter, clean rim and put lids on. Process for 10 minutes in a water bath.

    © RiverHouse Photography of Caughdenoy, NY
    © RiverHouse Photography of Caughdenoy, NY
  9. Place upside down on a tea towel over night. Do not let the jars touch.

Use as you would a jam or preserves or apple butter. Mix with yogurt or cream cheese. Add a tablespoon to  your morning smoothie. It also makes a good base for a sauce.

:Dig

Eliot

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