Apples and blueberries combine with vanilla sugar, allspice and a pinch of salt for a long and slow stovetop simmer. The result is a rich, sweet and spreadable puree perfect for toast, PB&J or even sandwiching between cookies. Adapted from The Old Farmer's Almanac Garden-Fresh Cookbook

Ingredients

8 serv.

fresh wild blueberries (do not thaw) or frozen wild blueberries (do not thaw)↗1 1⁄2 cups
medium granny smith apples, peeled, cored and diced↗2
vanilla sugar (or 1 cup regular sugar)↗1 cup
vanilla bean (if using regular sugar)↗1
salt↗1 pinch
allspice1⁄4 teaspoon
nutmeg↗1 pinch
water↗1⁄4 cup

Step-by-step instructions

1
Combine all the ingredients in a heavy bottomed saucepot.
2
Bring to a boil, then reduce the heat and simmer 1 hour, stirring frequently to prevent sticking and mashing the fruit against the sides of the pot to smooth it out.
3
The butter is done when it is thick and spreadable. Remove vanilla bean if using.
4
Can in a water bath or spoon into clean jars and keep in the fridge up to 6 weeks.

Source: food.com

Original recipe ↗

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