Blueberry Raspberry Fruit Butter

Nov 1, 2026 · By VanillaGoods

Made this? Be the first to rate it

Pantry Butter spreads compound butters Vanilla: Extract Medium

← All Recipes Shop Vanilla

Jump to recipe

Blueberry Raspberry Fruit Butter: open glass jar of smooth, thick, dark glossy blueberry raspberry fruit butter (a spread…

Blueberry Raspberry Fruit Butter: a slow-cooked fruit butter kept in the fridge. Makes 5 cups in about 4.2 hours.

Prep 25 min

Cook 135 min

Cooling 1 hr 30 min

Total 4 hr 10 min

Servings 40

Diet Dairy free, Gluten free, Vegan

Ingredients

Adjust yield

servings

2 ¾ lb (1250.0 g)blueberries, prepared, cleaned, trimmed, cored/pitted, edible weight
16.0 oz (450.0 g)raspberries, prepared, cleaned, trimmed, cored/pitted, edible weight
1.0 cup (225.0 g)granulated sugar
3.0 tbsp (45.0 ml)bottled lemon juice
½ cup (110.0 ml)water
1 ½ tsp (7.0 ml)vanilla extract

Fresh ingredient guides

Make it at home

As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that fit this recipe.

Baking tools for this recipe

Convert to grams Scale it Change the pan

Instructions

Wash, trim and prepare the fruit; the listed gram amounts are edible fruit after removing stones, stems, cores and skins as appropriate.
Combine the fruit and exactly 110 ml water in a wide, heavy-bottomed saucepan. Cover and heat over medium-low until completely soft, about 20–35 minutes.
Purée the cooked fruit using an immersion blender; if the fruit is seedy (especially berries), strain through a fine sieve or food mill.
Return the purée to the pan, stir in all sugar, bottled lemon juice and stated aromatic flavor ingredients.
Cook uncovered over low to medium-low heat, stirring frequently for 75–150 minutes until thick enough to mound on a chilled spoon without a watery halo.
Cool promptly in shallow clean containers and refrigerate at 40°F (4°C) or below. Freeze portions intended for longer storage.
Use as a refrigerated fruit spread or swirl into cold desserts; it is not made for water-bath canning.

Tips

Fruit thickness and pectin differ: cook to the spoon-mound endpoint, not only the stated time.
Not for canning: university extension guidance warns that altered and tropical fruit butters have no approved process for shelf-stable canning, so keep this one in the fridge or freezer.

Made this?

Log it to keep your bakes, ratings and notes together in My Kitchen.

Be the first to share one.

Recipe FAQ

How long does it take to make blueberry raspberry fruit butter?

Plan on 25 minutes of prep and 2 hours 15 minutes of cooking, plus 1 hour 30 minutes to chill. The recipe makes 5 cups (40 servings of 2 tablespoons).

How should I store blueberry raspberry fruit butter?

REFRIGERATOR ONLY: use within about 10 days at 40°F (4°C) or below; freeze longer.

Can I make blueberry raspberry fruit butter ahead?

Yes. REFRIGERATOR ONLY: use within about 10 days at 40°F (4°C) or below; freeze longer.

Can I use a different form of vanilla?

Yes. This recipe uses 1.5 tsp vanilla extract (7 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Is this recipe vegan?

Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.

Blueberry Raspberry Fruit Butter: a slow-cooked fruit butter kept in the fridge. Makes 5 cups in about 4.2 hours.

Estimated · per serving

Nutrition

Per serving = 1 of 40 servings this recipe makes.

46 Calories / serving

0.2g Fat

11.6g Carbs

0.4g Protein

9.3g Sugar

Whole recipe (40 servings): ~1840 cal · 8g fat · 464g carbs · 16g protein · 372g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.