Blueberry Apple Butter Recipe
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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.
Storage
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
Freezing is not recommended for this.
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Blueberry Apple Butter Recipe Card
Ingredients
Equal amounts of:
- apples (cored, sliced and peeled)
- blueberries (fresh or frozen – no sugar added)
Other Ingredients:
- 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)
Instructions
- 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.Â
- Store in a container in the fridge for up to 1 week, or freeze up to 4 months.
Notes
I'm Tiffany, a writer for MSN and the AP Newswire, a cookbook author, digital publisher, food lover, and mom. I create healthy, clean eating recipes for everyday living.
This sounds great! How long will this keep in the fridge?
Anna – About 2 weeks, give or take.
Can you give me some idea of amounts. I don’t want a lot, it’s just for me, so I was wondering how many apples and blueberries I should use.
Job – How many jars do you want to end up with? 1 or 2?
Great idea. Can you freeze this?
Celia – I haven’t tried, but it should freeze just fine, I would think.
I have frozen apple butter just fine, so I agree it probably will freeze fine.
What about canning though? It is in a mason jar, do you think it would can okay? I’m starting to consider canning as an option for us right now…
ps. I love the colors and design work on your site. Very pretty!
Samantha – Thanks! Actually, I know nothing about canning. This was just a jar I had handy. You would have to take the recipe to a master canner and ask them if it would be safe to can this. Sorry, wish I could be more help. I will say that this was not created for canning, so I would avoid it.
I have canned apple butter in the past so I would guess this would be just fine. Im actually going to can mine.
Melini – I do not recommend it with this recipe. It was not formulated for canning.
How long does it take to cook out all the liquid?
😀 – Depends on how much you have in the pot. But figure at least 30-60 minutes.
I just love this it
Yari – Wonderful!