This post may contain affiliate links.
If you’re looking for a simple way to preserve fresh blueberries, this blueberry butter canning recipe is a must-try.
This smooth, sweet spread is perfect for toast, pancakes, biscuits, or even yogurt. It’s an easy way to enjoy the flavor of summer blueberries all year long.
The best part? It’s simple to make with just a few ingredients and basic canning steps.
Canning Expertise: Rachel Paxton is a certified Master Home Food Preserver with over 25 years of hands-on experience in safe home canning and food preservation.
Looking for more ideas? Visit my full Blueberry Recipes & Growing Guide (Fresh Ideas + Garden Tips).
Ingredients for Blueberry Butter
To make blueberry butter, you’ll need:
- 4 cups blueberries (fresh or frozen)
- 1–2 cups sugar (adjust to taste)
- 1/4 cup lemon juice
- 1/4 teaspoon salt
Fresh blueberries give the best flavor, but frozen work just as well—just thaw them first.
Equipment
You don’t need anything complicated to make blueberry butter, but having the right tools makes the process much easier.
If you’re new to canning, see my full guide to essential canning equipment to get started.
How to Make Blueberry Butter
Prepare the blueberries
Rinse and remove any stems or debris.
Cook the mixture
Add blueberries, sugar, lemon juice, and salt to a large pot.
Cook over medium heat, stirring often.
Blend until smooth
Use a blender or masher to reach your desired consistency.
Simmer until thick
Continue cooking until the mixture thickens and reduces.
The longer it cooks, the richer and more concentrated the flavor becomes.
Water Bath Canning Instructions
Wash and prepare your jars
Fill jars with hot blueberry butter, leaving about ¼ inch of headspace
Not sure how to measure? Read: How to Measure Headspace for Canning
Wipe rims clean and apply lids
Place jars in a boiling water bath canner
If you’re new to this process, follow my step-by-step guide: Water Bath Canning for Beginners
Process for 10 minutes (adjust for altitude)
You might also like: Easy Rhubarb Butter
Cooling and Storage
After processing, carefully remove the jars and let them cool completely.
Once cooled, check that each jar has sealed properly.
Here’s how to check: How to Test Canning Jar Seals
Sealed jars can be stored in a cool, dark place for up to a year
The lid should not pop when pressed
Ways to Use Blueberry Butter
Blueberry butter is incredibly versatile. Try it on:
- Toast or English muffins
- Pancakes and waffles
- Biscuits and scones
- Yogurt or oatmeal
You might also enjoy:
Common Mistakes to Avoid
- Not cooking long enough (too thin)
- Overfilling jars
- Skipping headspace
- Not sealing jars properly
Take your time—canning is simple once you get the hang of it.
FAQs
Can I use frozen blueberries?
Yes—just thaw them first.
How thick should blueberry butter be?
It should be thick and spreadable, similar to apple butter.
Do I have to can it?
No—you can refrigerate it and use within 1–2 weeks.
- 4 cups blueberries fresh or frozen, thawed
- 1 to 2 cups sugar adjust to taste
- 1/4 cup lemon juice
- 1/4 teaspoon salt
-
Rinse blueberries and remove any stems or debris.
-
Add blueberries, sugar, lemon juice, and salt to a large pot. Cook over medium heat, stirring frequently, until the berries release their juices.
-
Use an immersion blender or mash the mixture until smooth (or leave slightly chunky if preferred).
-
Continue cooking, stirring often, until the mixture thickens and reduces to a spreadable consistency.
-
Wash jars and keep them warm until ready to fill.
-
Ladle hot blueberry butter into jars, leaving 1/4 inch headspace.
-
Process jars in a boiling water bath for 10 minutes (adjust for altitude).
-
Remove jars and let cool completely. Check seals before storing.
-
Store sealed jars in a cool, dark place for up to 1 year
-
Refrigerate after opening
Follow my blueberry recipes board on Pinterest.
