Y’all, fruit butter is definitely where it’s at. Unlike most jams, jellies, or preserves, it has a unique texture. It’s not smooth and it’s not chunky, instead, it’s somewhere in between. And when you balance out the sweetness of this particular fruit butter with spicy jalapeños, it becomes something almost magical. Your mouth is gonna do a happy dance no matter what you choose to slather this fresh blueberry fruit butter spread on. Although, I personally, suggest a biscuit, English muffin, or crumbly piece of cornbread.
This year, blueberries have definitely been my ride-or-die fruit of choice. They pair magically well with almost every food you can imagine and last surprisingly well when stored properly. And, when they eventually do start to shrivel up or go a bit mushy, I can simply toss them into a recipe instead of letting them go to complete waste. After using them to make this sweet and spicy fruit butter spread, I am given even more options. I can choose to slather the spread onto some bread for breakfast, thin it out a bit with some additional olive oil and vinegar to make a quick salad dressing, or use it to make crockpot meatballs or kielbasa game-day bites. So many options from one itty bitty berry.
Ingredients:
- 3 Cups Fresh Blueberries (Approximately 18-oz.)
- 3 to 6 Jalapeños, Deseeded & Very Finely Diced
- 1 Cup Granulated Sugar
- 1/2 Cup Honey
- 1/4 Cup Apple Cider Vinegar
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Teaspoon Ground Sea Salt
- Zest & Juice of 2 Lemons
Directions:
- Place all of the ingredients into a non-reactive metal saucepan. Bring to a rolling boil over high heat, stirring often.
- Reduce the heat to low and cook for an additional 10 minutes, stirring often.
- Allow the mixture to cool for at least 30 minutes before puréeing it in a blender for 1 minute.
- Store in an airtight glass container. Refrigerate or freeze until use.
Suggestions:
- The jalapeños I used for this recipe were rather small, so I used 6. If your jalapeños are larger, you will only need 3 to 4.
- This fruit butter tastes amazing on bread, biscuits, or cornbread.
- Make sure to use a non-reactive metal or stainless steel pan when making this recipe.
- This fruit butter should keep safely for up to one week refrigerated.
Improvements:
- Replace the lemon juice with lime or pineapple juice.
- Use this fruit butter to make crockpot meatballs.
- Replace half of the blueberries with fresh cranberries or raspberries.
Ingredients:
- 3 Cups Fresh Blueberries (Approximately 18-oz.)
- 3 to 6 Jalapeños, Deseeded & Very Finely Diced
- 1 Cup Granulated Sugar
- 1/2 Cup Honey
- 1/4 Cup Apple Cider Vinegar
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Teaspoon Ground Sea Salt
- Zest & Juice of 2 Lemons
Directions:
- Place all of the ingredients into a non-reactive metal saucepan. Bring to a rolling boil over high heat, stirring often.
- Reduce the heat to low and cook for an additional 10 minutes, stirring often.
- Allow the mixture to cool for at least 30 minutes before puréeing it in a blender for 1 minute.
- Store in an airtight glass container. Refrigerate or freeze until use.
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