Skip to content blueberry council logo

U.S. Highbush Blueberry Council

Blueberry Salt


  • 1 cup fresh or frozen blueberries
  • 1/2 cup water
  • 1 cup coarse salt


  1. Line 2 baking sheets with parchment paper; set aside.
  2. In a saucepan simmer berries and water over medium heat until berries pop and release their juice, about 5 minutes.  Remove from heat.
  3. Press blueberries with a potato masher or the back of a large spoon. In a fine wire sieve, strain blueberry mixture, pressing out as much liquid as possible; discard solids. Line the sieve with cheesecloth and strain out finer particles.
  4. Return juice to saucepan. Bring to a boil; reduce heat. Simmer, watching closely so it doesn’t burn, until reduced to a syrup thick enough to coat a spoon (2 to 3 tablespoons.)
  5. Remove from heat. Stir in salt until evenly coated. Spread salt out onto baking sheets. Let air dry, stirring occasionally, until dry, 4-24 hours, depending on humidity.
  6. Alternatively, bake in a 150° convection oven, stirring frequently, until dry, about 1 hour.

Preparation time: 35 minutes

Cooking time: 1 to 48 hours


Uses: plate finish for cheese, smoked fish, desserts; glass rims for cocktails or lemonade; seasoning for popcorn, grilled fruit, salads

Yield: 1 cup

Print This Page