Simple, No Sugar Add Blueberry Butter

I love trying new things in the kitchen, especially when it involved anything sweet. I’m a total coward when it comes to canning, though. I mean, I know it should be simple physics, and there are easy tutorials that help you cheat. But still…I’m too scared to risk it! Since tis the season of amazing fruit, I decided to look and see if I could find a no-can recipe for jam. I happened upon this bad boy and knew I had to share! I’m not afraid to admit that I’m horrible with fruit butters. If they make it into my house it’s a guarantee that they won’t be there for long. This recipe includes not only the fresh blueberry you can find easily this time of year, but no sugar, making in a healthier breakfast, snack, or dessert option!

All you’ll need are:

2 ½ cups of blueberries (you can use thawed frozen ones, too, for a year round recipe!)

1 tablespoon of water

1 tablespoon of lemon juice

1 ½ teaspoons of arrowroot powder (Bob’s Red Mill carries it, so you should be able to find in most any whole food section, or order online – you won’t regret it! It’s a natural thickening agent that lets you exclude sugar or gelatin)

You’ll need a food processor or blender to start. You’ll begin with either step A or B, and then follow the remaining steps for either.

A. If your using thawed blueberries, toss them in the blender/processor to puree. Whisk together your water, lemon juice, and arrowroot in a saucepan before adding your blueberry puree.

B. If you’re working with fresh blueberries, first combine then in a saucepan with your other ingredients. Cook them for about 5 minutes to soften the blueberries, and then food process them into a puree, before returning it to your sauce pan.

Bring your mixture to a boil slowly over a medium heat, stirring frequently. Next, simmer until it thickens: for roughly 25 minutes. You will know it’s about done once you’re able to run a spoon through it, creating a trench that doesn't immediately refill.

Once you've reached that thickness return your mixture to your blender again and process it smooth once more. Return it to the saucepan and allow it to cool.

The longer it cools the thicker it will get. If it becomes too thick just stir in a little water. If it doesn't seem thick enough return it to heat for a while longer. Once done your butter should fit perfectly into an 8oz mason jar, and should be stored in the refrigerator at all times. 

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