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Blueberry Preserves

Recipe byBrianDonnaMcBride
Notes: 

Thank you Argentina! Our store had blueberries on sale 2 1/2 pints for $1. Why else would we make preserves in November? Wonderful, easy and low sugar let the natural blueberry flavor shine thru!

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Ingredients: 

10 cups = 5-6 pints blueberries washed and sorted.
8 tablespoons regular pectin
1/4 cup lemon juice (1 lemon)
2 1/2 cups sugar or 3 cups apple juice

  1. Wash bluberriee and remove any spoiled ones and remove any stems.
  2. Place in a blender or food procesor. Mix to a fluid consistency,we like to still have bits of blueberry.
  3. You should end up with 6-7 cups of mush.
  4. Place in a large pot and cook to a low boil.
  5. Mix pectin with a 1/2 cup of sugar.
  6. Slowly add to the pot along with lemon juice.
  7. Bring to a boil then add sugar or juice. Bring to a hard boil and continue cooking for 1-2 minutes.
  8. Cook until the preserves stick nicely to a metal spoon when cooled.
  9. Follow basic cannng procedures. Makes 7 1/2 pints.

 

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