Servings: 6 serving
Equipment
Ingredients
- 2 cups fresh blueberries
- cup cup filtered water
- 1 tablespoon dried culinary lavender
- cup cup pure maple syrup sattvic sweetener
- 2 tablespoons ghee or virgin coconut oil
Instructions
- Begin by procuring 2 cups of fresh blueberries, ensuring they are ripe and free from mold or excessive bruising, which are suitable for creating a high-quality fruit butter.
- Gently wash the blueberries in cold water, then drain thoroughly to remove any lingering impurities, which could affect the purity of the fruit butter's flavor.
- In a medium-sized, heavy-bottomed saucepan, combine the washed blueberries with ¼ cup of filtered water. Set the heat to low, allowing the berries to simmer gently, taking care not to boil vigorously as this could compromise the integrity of the fruit's natural pectins.
- As the blueberries simmer, crush them lightly with a potato masher or the back of a fork to encourage the release of their natural juices and to begin breaking down their structure for a smoother butter.
- Add 1 tablespoon of dried culinary lavender to the saucepan, either wrapped in cheesecloth or enclosed in a tea infuser, to infuse the blueberries with its delicate flavor without overwhelming the blend.
- Continue to cook the mixture on low heat, stirring frequently with a wooden spoon to prevent sticking and promote even cooking, for about 15-20 minutes or until the blueberries have broken down sufficiently.
- Once the blueberries have softened and the mixture has thickened slightly, remove from heat. Extract and discard the lavender sachet or infuser to prevent the flavor from becoming too intense.
- Carefully puree the mixture with an immersion blender directly in the saucepan, or transfer to a standard blender. Aim for a smooth consistency, ensuring there are no whole blueberries left in the mixture.
- Return the pureed blueberries to the saucepan over low heat and add ¼ cup of preferred sweetener, such as pure maple syrup, adjusting the quantity to taste while preserving the natural essence of the blueberries.
- As the mixture heats, add 2 tablespoons of melted ghee or virgin coconut oil, stirring continuously to incorporate the fat evenly, which will add a rich texture and a subtle depth to the fruit butter.
- Continue to cook the blueberry lavender mixture on a low simmer, ensuring it does not burn. As water content evaporates, the mixture will begin to thicken further. This process may take anywhere from 30 minutes to 1 hour, depending on desired consistency.
- Remove the finished lavender blueberry butter from the heat and allow it to cool slightly.
- If a perfectly smooth consistency is desired, pass the fruit butter through a fine-mesh sieve to remove any remaining fruit skin or lavender particles.
- Once cooled to room temperature, transfer the lavender blueberry butter to sterilized glass jars, leaving a small space at the top for expansion. Seal the jars and store them in the refrigerator.
Tried this recipe?Let us know how it was!
MUSE 2: The Brain Sensing Headband - Meditation Tracker: stop guessing if you're doing it right!
$249.99
We earn a commission if you make a purchase, at no additional cost to you.
06/10/2024 12:05 pm GMT
