BLUEBERRY APPLE BUTTER
Spread made with blueberries and cooking apples, such as Gala or Granny Smith.
Provided by slturner55555
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 11h55m
Yield 50
Number Of Ingredients 8
Steps:
- Place apples in a slow cooker. Cook on High, stirring occasionally, until apples are softened and broken down, about 3 hours. Add blueberries, sugar, cinnamon, nutmeg, allspice, and cloves; stir to combine. Lower temperature to Low. Simmer until apple butter is thickened, stirring often, 8 hours.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 62.5 calories, Carbohydrate 16.2 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.3 g, Sodium 0.6 mg, Sugar 13.8 g
BLUEBERRY BUTTER
This recipe came from a booklet my aunt received at a blueberry festival. This is very good served on toast or even pound cake.
Provided by Dreamgoddess
Categories Breakfast
Time 30m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Wash the berries and let them dry on a paper towel.
- Allow the butter to come to room temperature so it will soften.
- Slightly mash the berries.
- Combine all the ingredients and refrigerate.
BLUEBERRY BUTTER TARTS
These are INCREDIBLE--I could eat the whole recipe! Whenever I make these, the recipe is requested. Try them, you'll love them.
Provided by erinn in tbay
Categories Dessert
Time 28m
Yield 12-20 tarts
Number Of Ingredients 9
Steps:
- Roll out pastry and cut to fit tart tins (I use mini tarts but you can use muffin tins-this will increase the cooking time) preheat oven to 375°F.
- In large bowl, whisk egg, syrup, lemon juice and vanilla.
- In medium bowl, mix sugar and flour.
- Stir into egg mixture with butter.
- Divide berries into uncooked pastry shells.
- Pour egg mixture to top of shells.
- Bake 18-23 minutes.
- Remove tarts from tins immediately or the sugar will harden and they will stick tarts will firm up as they cool.
Nutrition Facts : Calories 104.5, Fat 3.4, SaturatedFat 2, Cholesterol 25.3, Sodium 29.1, Carbohydrate 19, Fiber 0.5, Sugar 11.2, Protein 0.8
THE BEST BLUEBERRY BREAD PUDDING
Fresh blueberries, tangy sourdough bread, and a creamy custard make this blueberry bread pudding a definite crowd-pleaser! It's got the perfect amount of sweetness, the perfect level of richness, and the perfect ratio between soft, custardy bread on the inside, and crispy, brown, buttery bread on the outside. Serve with whipped cream or vanilla ice cream.
Provided by Chef John
Categories Everyday Cooking Special Collection Recipes New
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
- Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
- Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
- Serve slightly warm or at room temperature.
Nutrition Facts : Calories 475.5 calories, Carbohydrate 56 g, Cholesterol 200.9 mg, Fat 24.5 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 390.4 mg, Sugar 31.8 g
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- Place blueberries in the pot of your slow cooker. Cover with the lid and turn slow cooker on HIGH. Cook 1 hour (SEE NOTES). Remove lid and stir. (If starting with blueberry puree, skip this step.)
- Cover the slow cooker and cook on LOW for another hour. Use an immersion blender to puree the blueberries. (If you do not have an immersion blender you can either transfer the blueberries to a high-powered blender or food processor and puree. If you started with pureed blueberries skip pureeing)
- Place the lid back on the slow cooker, but this time leave it slightly cracked. You can prop the lid open with a large wooden spoon, chopstick, or simply crack it open by turning the lid slightly to the side. You just want to have enough room for the steam to vent.
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