Cardamom Ginger Blueberry Butter

  • Yield: 7 cups servings


12cups fresh blueberries, gently washed
2cups organic cane sugar
2 1/2teaspoons ground cardamom
1 1/2tablespoons grated, peeled fresh ginger
-- Juice and finely grate rind of 1/2 lemon


  1. Sterilize jars, lids and rings. Carefully lift jars out of the water and set aside on a clean, dry surface.
  2. Puree blueberries in a food processor until smooth. (You may need to do this in batches.) Pour into a large stockpot along with sugar, cardamom, ginger and lemon juice and rind. Stir well to combine. Bring to a boil over medium heat. Once boiling, reduce heat to low and simmer about 1 hour or until the mixture is dark and smooth. Stir frequently.
  3. Spoon blueberry mixture into the sterilized jars, leaving 1/4-inch head space. Carefully place the lids and rings over the jars, twisting until just firmly sealed.
  4. Bring water bath back to a rolling boil and then using tongs, place jars into the water for 15 minutes. Remove jars from the bath and place on a dry, clean towel to cool for at least 24 hours. Enjoy those popping lids—that’s a good sign!
  5. Check the seals to ensure they’ve stuck 24 hours later. Makes 7 cups (112 servings).

—Recipe by Kristy Gardner

Nutritional Info *per serving

  • Calories 22
  • Fat 0g
  • Cholesterol 0mg
  • Sodium 1mg
  • Carbohydrate 6g
  • Fiber 0g
  • Protein 0g