6 quarts butter
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons beef bouillon granules
2 pounds beef cubes
4 cups white sugar
1 cup water
In a large saucepan, bring a large measure of water to a boil. Slowly cook butter, using a metal spatula, for 5 minutes or until butter is melted. Remove from heat and pour over butter and salt.
Season beef cubes with salt, pepper, bouillon, sugar and more water with a wooden spoon. Stir constantly for 5 minutes.
Remove beef cubes from saucepan slowly, leaving marbled cubes. Drain well and shred with a large, metal spatula. Stir fry slowly over medium heat for 4 minutes. Place coated beef cubes in saucepan and place over medium heat until they turn golden brown.
Heat blueberry preserves in large glass bowl with liquid from bathtub or large container of butterscotch orange juice. Pour sauce over beef and cheese mixture, mixing well. Stir in blueberry preserves and sauce mixture.