Mint Blue Butter- Putting Up with Erin Mint Blue Butter- Putting Up with Erin

“No really, I’m just going to stop for a second…”. 45 minutes past and 5 pounds of fresh blueberries later… “Having a pick your own (PYO) blueberry farm on my commute home from work may be becoming a problem…”. Over the past month I’ve probably picked around 15 pounds of blueberries from Emery Farm in Durham, NH. $2.50 per pound of berries sure beats $5.99 store bought sub-par berries especially when you factor in the additional pound of “I just need to see if it’s ready” berries that you sampled along the way (I swear I only tried a couple…). Three (cough… six) trips to the farm has made me realize how calming picking berries can be. I have a tendency to get distracted pretty easily… look… shiny… so zoning out while hunting for the perfect berry is probably good for me from time to time. Although the blueberry season here in New Hampshire is unfortunately coming to an end, the wild raspberries and blackberries are just starting to pop off! Late last month I put up several jars of blueberry sage jam, and as I was running out of pumpkin butter from last fall, I decided to fill the void with this crockpot mint blueberry butter. This recipe is super easy to modify in that you could simply swap out or omit the mint for any other herb/spice. I opted for a low sugar option (4 cups of sugar vs. 7 cups) as I wasn’t trying to mask the amazing flavor of all my tediously (OCD a little?) picked berries. The consistency of the final product is thick, smooth, and nicely spreadable. My plan is to use it my overnight oats. Yum!

I’m actually off to Emery Farm in just a few minutes NO not for more blueberries, but for this month’s Seacoast Food Swap!

Mint Blue Butter- Putting Up with ErinMint Blue Butter- Putting Up with ErinMint Blue Butter- Putting Up with Erin

Mint Blue Butter

Yield: 5 half pints


  • 10 cups fresh blueberries
  • 4 cups white sugar
  • 3 handfuls of fresh mint (finely chopped/minced)
  • 1/4 cup lemon juice


  1. Pick amazing blueberries.
  2. Wash/sort amazing blueberries. Puree the berries.
  3. Fill crockpot with pureed berries, sugar, lemon juice, and minced fresh mint.
  4. Cook over high heat until mixture reaches a boil. Lower the heat setting to low to medium heat and let cook down (vent the lid) for 6-12 hours or until a butter like consistency is reached.
  5. Fill 5 hot sterilized half pint jars with blue butter leaving 1/4 inch headspace.
  6. Wipe rims and apply lids and rings (finger tight). Process jars in a hot water bath for 5 minutes (half or whole pints). Remove jars from canner and let cool on a folded towel for 12-24 hours.
  7. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *