Sweet, silky, and deeply flavorful, this Blueberry-Maple Breakfast Butter is a smooth fruit spread that pairs beautifully with pancakes, biscuits, or stirred into yogurt. Using your Hungry Artisan Food Mill, the skins and seeds are removed for a glossy, velvety finish, no blender required.
🛒 Ingredients (yields ~4 half-pints)
-
4 cups fresh or frozen blueberries
-
½ cup pure maple syrup
-
½ cup sugar (adjust to taste)
-
1 tbsp lemon juice
½ tsp cinnamon (optional)
Instructions
1. Cook the Blueberries:
In a heavy saucepan, combine blueberries and sugar. Simmer over medium heat until berries burst and soften (about 10 minutes).
2. Mill for Smoothness:
Run the hot mixture through your Hungry Artisan Food Mill (fine disc) to remove skins and seeds, collecting the silky purée below.
3. Flavor Boost:
Return purée to the saucepan. Stir in maple syrup, lemon juice, and cinnamon (if using). Simmer uncovered 15–20 minutes, stirring often, until thickened to a spreadable consistency.
4. Preserve:
Ladle hot butter into sterilized jars with your Hungry Artisan 8-Piece Canning Kit, leaving ¼-inch headspace. De-bubble, wipe rims, and apply lids. Process in a boiling water bath for 10 minutes.
Hungry Artisan Tools That Make It Easy
-
Premium Food Mill (4 Discs): fine disc gives you a silky finish; medium disc leaves a rustic texture.
-
8-Piece Canning Kit: funnel, tongs, and labels for safe preserving and easy batch tracking.