Blackberry Butter

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    • #387317

      This will also work with any berries you have or like 🙂
      Makes 1 pound of butter

      1 pound salted butter, softened
      1/8 cup of honey
      1/2 cup blackberries

      ~ Whip together butter and honey until fluffy.
      ~ Add in berries and mix in short bursts until desired look is achieved. I did not want mine
      to be completely emulsified, so I “broke” up the berries slightly with just a few turns of
      the paddle attachment.
      ~ If storing in jars, scoop into jar and wipe mouth clean. Cap and refrigerate.
      ~ If storing in logs, place a piece of plastic wrap over a piece of aluminum foil the same size.
      ~ Scoop out butter along length of wrap/foil, folding wrap over butter and rolling into
      consistent-sized cylinder.

      Roll up foil around log and twist ends. Refrigerate or freeze.
      Store in air tight container for up to 3 weeks in the fridge or 4 months in the freezer

      several years I ago I saved this recipe from thelazydaisykitchen, I make it every year, it’s delicious.

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    • #464846

      Oh My! This sounds fabulous! Blackberries are my favorite berries, but am willing to try other berries based on your suggestion.

      This is such a great recipe for fresh berries of any sort;-D I kinda wonder if it would work for other fruits like peaches/nectarines/plums and our ‘exotic’ fruits like guava or pineapple. …Giggle…I’m willing to experiment, are you? We can compare successes and failures!

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