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Homemade Blueberry Butter: A Luscious Spread Bursting with Flavor

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In a large pot or Dutch oven, combine the blueberries, granulated sugar, brown sugar, lemon juice, lemon zest, cinnamon, nutmeg, and sea salt.

Simmer:
Bring the mixture to a gentle boil over medium heat, stirring occasionally. Lower the heat and let it simmer uncovered for about 30–40 minutes, stirring more frequently as it thickens.

Blend:
Once the berries have broken down and the mixture is thickened, remove from heat. Use an immersion blender to purée the mixture until smooth (or transfer to a blender carefully and return to the pot).

Reduce Further (Optional):
Simmer the puréed mixture on low for another 15–20 minutes to deepen the flavor and thicken further. Stir often to prevent sticking.

Finish with Vanilla (if using):
Stir in vanilla extract or the scraped seeds of a vanilla bean once off the heat.

Cool and Store:
Let cool completely. Spoon into sterilized jars and refrigerate for up to 2 weeks, or freeze for longer storage.

Serving and Storage Tips:

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