Inner Chef

Enjoy your kitchen, your food and your inner chef

Blueberry Butter with Vanilla Bean

Leave a comment

Blueberry Butter with Vanilla Bean

This is the first time I have made this and let me tell you; it will not be the last! The flavor of the blueberries paired with the vanilla from the vanilla bean…perfect match!

This recipe gave me 12 (4oz.) jars plus 2 (8oz.) freezer jars of blueberry perfection.

You can jar this anyway you prefer; 4 oz. jam jars, three (1 pint) jars…however you choose. You may feel overwhelmed when going over the recipe; but it is much easier than you think.


8 cups puréed fresh blueberries (about 6-8 pints, depending on size of blueberries)

2 cups white sugar

1 lemon (you will need the zest and the juice)

1 vanilla bean (insides scraped)

  1. Put puréed berries into a 4-qt. slow cooker. Cover and cook on low. After cooking for 1 hour; remove lid and stir well (don’t forget the walls of the slow cooker). From here on out you will want to prop the lid open a bit to allow steam to release. I use a wooden spoon laid across the small side of the slow cooker and let the lid rest on it.
  2. You will need anywhere from 4 to 8 hours to make this butter; depending on how well your slow cooker heats. Mine took about 4 ½ hours.
  3. Check progress of the butter at least once every hour. You are looking for the berries to turn dark purple, and thicken just a bit.
  4. In the last hour of cooking; add sugar, lemon zest and juice, and the inside of the vanilla bean. Stir well until sugar is dissolved. Remove the lid and turn cooker to high. Check every 10 minutes so that it does not burn or scald.
  5. When the butter is almost done; prepare your jars.


Wash jars and rings with hot soapy water, rinsing well. Dry thoroughly, keeping jars warm.  Place the lids in a small sauce pan of boiling water. Simmer for at least 5 minutes.


When butter is done cooking; fill warm jars with butter and leave at least a ¼” head space. Carefully remove lid from simmering water; lay lid on top of clean jar, apply ring (tightening with just your finger). Set jars in boiling water for 10 minutes. Remove to towel on counter and wait for the lids to “pop”. If they do not pop; have no fear; you can still use the blueberry butter….you just have to store it in the fridge and use within 3 weeks.

Store the sealed jars in a cool, dry place for up to 6 months.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s