Blueberry Butter

• 4 cups Blueberries
• 4 cups Granny Smith Apples, About 6 Large, Peeled And Chopped
• 2 cups White Sugar
• 1 cup Firmly Packed Light Brown Sugar
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Ground Allspice
• 1/4 teaspoons Ground Mace
• 1/4 teaspoons Ground Nutmeg

1. Combine all ingredients in a large saucepan and cook over low heat until sugar dissolves, stirring as needed. Bring to a boil, reduce heat and simmer uncovered for about 45 minutes, until the mixture thickens. Stir occasionally to prevent sticking.
2. Pour the butter into sterilized canning jars, filling to within 1/4 inch of the rims. Wipe the rims clean with a clean damp cloth and seal the jars with the lids. Process in a boiling water bath for 10 minutes. cool completely, store in a cool, dark, dry place.
3. Yummy on toast, muffins, or pancakes.

blueberries, apples, white sugar, brown sugar, ground cinnamon, ubc, ubc, ubc

Taken from tastykitchen.com/recipes/canning/blueberry-butter/ (may not work)