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This blueberry apple butter is simple and delicious fruit butter that goes well with crackers, toast, or just about anything you would use jam or jelly for.
Blueberries are definitely in season at the moment, and I couldn’t be happier about it. Mini Chef eats them like candy, and I enjoy a few here and there for a quick pick-me-up during the day. I love to pair them with walnuts or almonds for a clean snack or small meal.
But occasionally, it’s nice to have something a bit more decadent. This wonderful fruit butter will liven up the dullest piece of toast. So add a little something extra to breakfast this week! I mean, really, who wants drab toast?
About The Ingredients
Apples – No measurement is given in the recipe below. Use the apples you have on hand. Whatever you can fit into your pot is how much you should use.
Blueberries – These can be fresh or frozen. Again, it’s up to you how much you use. Generally speaking, I usually do a 2:1 ratio, so I have about half the amount of blueberries as apples. But you can play around with this to your liking. It will be good no matter how many blueberries you add.
How To Make Blueberry Apple Butter
Put the apples, blueberries, and water in a pot and bring to a boil. Reduce to a simmer and cook until the liquid is nearly gone.
Add cinnamon, vanilla extract, and sweetener to taste. If this adds too much liquid (when using honey), continue to boil it down further.
When you have a nice thick sauce (like thick apple sauce), remove from heat and allow to cool.
Store in a container in the fridge for up to 1 week, or freeze for up to 4 months.
Please note that I cannot advise you on canning this. If you want to know about canning, please show this to a master canner to get their advice.
I store this in canning jars and keep the jars in the fridge for up to 7 days. Make a small batch if you can’t eat this very fast.
Freezing is not recommended for this.
More Healthy Fruit Butter Recipes
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Blueberry Apple Butter Recipe Card
Blueberry Apple Butter
Equal amounts of:
- apples (cored, sliced and peeled)
- blueberries (fresh or frozen – no sugar added)
- water (enough to reach the top of the fruit in your pot)
- ground cinnamon (about 1 tbsp per 6 cups of fruit)
- vanilla extract (about 1 tsp. per 6 cups of fruit)
- honey (about 1 tbsp. per 6 cups of fruit – or to taste)
- Put the apples, blueberries and water in a pot and bring to a boil. Reduce to a simmer and cook until the liquid is nearly gone.
- Add cinnamon, vanilla extract and sweetener to taste. If this adds too much liquid (when using honey), continue to boil it down further.
- When you have a nice thick sauce (like thick apple sauce), remove from heat and allow to cool.
- Store in a container in the fridge for up to 1 week, or freeze up to 4 months.