Stephen put in a request for the blueberry butter I mentioned in my last post ... so here you go:
6 cups blueberries
3 large apples, peeled and cube
3-4 cups sugar, depending on taste
1/2-1 tsp cinnamon
1/4 tsp ground nutmeg
1/8-1/4 tsp ground allspice
Combine all in heavy pan and cook over low heat, stirring frequently, until sugar dissolves. Increase heat slightly. Continue stirring now and then and cook for a half an hour (or longer) until mixture thickens (it will thicken further as it sets up, so leave it slightly thinner than you want your end result to be). I sometimes cheat and use my immersion blender to speed up the process, but you can also just keep mashing the fruit against the sides of the pan to help break it all down.
Pour into sterilized jars and process 10 minutes, or seal with a canning lid and ring and place upside down on a towel placed on the counter until mixture cools. Or, if you'd rather, you can just pour into containers and refrigerate. Believe me, it won't last long. :)
Very, very good spread over a layer of cream cheese on English muffins. Sigh. Just typing this makes me long for a chilly, stormy, blueberry-butter fall day.