When I pulled my bag of locally harvested wild blueberries out of the freezer, my initial idea was to simply remake the Blueberry Butter from last year to include in a gift basket I was putting together. That's when I remembered that I had some pomegranate juice and lemons in the fridge, and on a whim I zested a lemon and added it with the juice to the pot along with the berries, apples, sugar and spices. I had forgotten how delicious the original smelled as it was cooking, but was soon reminded as the mixture simmered away. I made sure to save myself a little to taste before canning the rest, and immediately knew I had to make another batch ASAP to play with in the kitchen!
Shared with Marvelous Mondays
Blueberry Pomegranate Butter
Makes about 1 1/2 cups, 12 (2-tbsp) servings
1 1/2 cups fresh or frozen (unthawed) wild blueberries
2 large Granny Smith apples, peeled, cored and diced
1 cup sugar
zest of 1 lemon
1/4 tsp allspice
1/4 cup pure pomegranate juice
1 tbsp pure vanilla extract
- Combine all the ingredients except vanilla in a heavy bottomed sauce pot.
- Bring to a boil, then reduce the heat and simmer 1 - 1 1/2 hours, stirring frequently to prevent sticking and mashing the fruit against the sides of the pot to smooth it out.
- The butter is done when it is thick and spreadable. Just before canning, stir in vanilla.
- Can in a water bath for 15 minutes or spoon into clean jars and keep in the fridge up to 6 weeks.
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 1.5 mg
Total Carbs: 25.3 g
Dietary Fiber: 1.4 g
Protein: 0.3 g