- 275 g (10 oz or ¾ cup) organic blueberry jam (Sorrel Ridge brand recommended)
- 30 ml (2 tbs) ghee (clarified butter) (see below)
In a one-liter (one-quart) pan, heat ghee at low heat, until it is quite warm but not hot.
Warning: Ghee is an oil and will smoke or burst into flame if overheated. Always watch ghee carefully when you are heating it. Never leave ghee that is being heated unattended.
Stir in blueberry jam. Keep stirring for about 10 minutes, until the ghee is thoroughly mixed with the jam. Do not at any time raise heat above medium low.↖
Start with any substantial amount of organic butter, which means at least 100 g (¼ lb). Your pan should be about three times the volume of the butter, to leave room for the foam which will rise from the butter.
Heat the butter in a pan at medium low heat. Always be careful when heating butter, as it can easily burn. Never leave unattended. Within about 10 minutes, the butter will melt completely, and a foam will start to rise. Reduce heat to low. In about 5 more minutes, the foam will lower, and a beautiful clear yellow liquid will remain, with some cloudy areas at the bottom of the pan.
Remove from heat, and allow to cool for about 2 minutes. A thin film may form on the top. Skim off this film and discard. The clear yellow liquid is the ghee, and the cloudy globs are impurities. Pour the ghee into a jar, leaving behind the impurities. Discard the impurities, or use them as a spread.
Pure ghee does not need to be refigerated. Like honey, it will keep for many months at room temperature. ↖