Homemade Blueberry Compound Butter Recipe 465

HOMEMADE BLUEBERRY BUTTER

Steps:

• Place the blueberry pulp from the pancake syrup recipe into a large food processor, and turn on for at least 1 minute. Scrape down the sides, to ensure all of the pulp has been processed, and the mixture is smooth. It may take longer, and that's okay.
• Into a large stainless steel pot, or 6 quart dutch oven (enameled), add in the pulp, sugar, and all remaining ingredients.
• Bring the mixture to a boil, stirring often. Reduce the heat to a simmer, and stirring constantly (so it doesn't stick to the bottom of the pot), simmer for one hour. It should hold its shape on a spoon when it's ready.
• Ladle the blueberry butter into hot half pint jars, leaving 1/4″ inch of space at the top. Wipe the rim of the jar, and place a canning lid and ring onto the jar, twisting the ring until it's just fingertip tight.
• Repeat this with all remaining jars. Place the jars into a boiling water canning, and process for 10 minutes.
• Remove the lid from the canner, and turn off the heat. Allow the jars to sit in the canner for 5 more minutes before removing them, and placing them on a kitchen towel to cool and seal.

HOMEMADE BLUEBERRY COMPOUND BUTTER RECIPE - (4.6/5)

Steps:

• Place the heavy cream in the bowl of a stand mixer fitted with the whisk attachment. If you have a splash guard , place it on the bowl and cover the opening with plastic wrap. If you don't, you'll want to cover from the top of the bowl to the upper part of the mixer with plastic wrap. Whisk on medium-high for about 15 minutes. You'll see soft peaks, then whipped cream, then eventually after 10 to 13 minutes, the cream should start to break down, turn yellow and separate from the buttermilk. The butter is ready when there is a substantial amount of liquid (buttermilk) in the bowl and the butter pieces have started to come together. Drain the contents of the bowl in a colander. Press the butter into the colander to get rid of any excess buttermilk. Form the butter into a ball with your hands and rinse off with cold water to get rid of any buttermilk on the exterior of the butter. Split the butter in two even chunks and place in separate bowls. For the salted butter, add the desired amount of salt and work into the butter with either your hands or a fork until combined. Roll the butter into a ball and wrap in plastic wrap to store. For the blueberry lavender honey butter, add all the ingredients to the bowl with the butter and mash together with a fork until well incorporated. Roll the butter into a ball and wrap in plastic wrap to store.

SWEET FRUIT COMPOUND BUTTER

Steps:

• Add the butter to a large mixing bowl and beat with a wooden spoon or rubber spatula until smooth. Add the jam, mint and salt and swirl in until partially incorporated. Roll into a log using a sheet of parchment, or pack into a ramekin, and refrigerate until firm, about 2 hours. Serve atop pancakes, waffles or French toast.

BLUEBERRY BUTTER

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.