Blueberry Butter

Let's Cook

1. Step 1.

   Puree in batches in a food processor: 3 pounds blueberries

2. Step 2.

   Transfer the puree to a heavy pot or roasting pan and add: 3 cups sugar; ¼ cup bottled lemon juice; (¼ cup crème de cassis); (1 teaspoon ground cinnamon); Finely grated zest of 1 lemon

3. Step 3.

   Bring to a boil and simmer, stirring frequently, over medium-low heat or bake in a 300°F oven, stirring every hour, until the butter is thick and can be mounded on a spoon, 2 ½ to 3 hours on the stovetop or 3 to 3 ½ hours in the oven. It should not exude any thin liquid.

4. Step 4.

   While the butter cooks, prepare a water-bath canner, gather all your canning equipment, and have ready 4 clean, hot half-pint jars. Ladle the butter into prepared jars, leaving ½ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.