Blueberry Preserves Recipe
Make this Blueberry Preserves recipe and you’ll soon be licking every trace of dark, sweet preserves from your fingers.
By Thunder Bay Press
July 2012
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There’s nothing sweeter than fresh fruit in the summertime, whether it’s strawberries straight from the vine or raspberries from your local market. With more than 100 recipes for jams, jellies, preserves, and chutneys, “Jams and Preserves” lets you eat your favorite fruits and vegetables whenever you crave them.
Courtesy Thunder Bay Press
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Spread dark blueberry preserves onto warm bread for a simple breakfast or a sweet treat. This Blueberry Preserve Recipe is excerpted from Jams and Preserves (Thunder Bay Press, 2011), a cookbook that lets you defy the seasons and preserve the flavors of fruit and vegetables for months with jams, jellies, preserves and more.
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Blueberry preserves recipe
Ingredients
about 6 cups (2 1/4 pounds) blueberries
1/4 cup lemon juice (and the seeds of 1 medium lemon)
4 1/3 cups sugar, warmed
Put two small plates in the freezer for testing purposes (you may not need the second plate). Place the berries in a large pan with 3/4 cup water. Place the lemon seeds on a piece of cheesecloth and tie securely with string. Add the cheesecloth bag to the pan. Cook over low heat for 5 minutes, or until the berries just start to color the water.
Add the lemon juice and sugar, and stir over low heat for 5 minutes, or until all the sugar has dissolved. Bring slowly to a boil and cook for 20-25 minutes, stirring often. Remove any scum during cooking with a skimmer or slotted spoon. When the preserve falls from a tilted wooden spoon in thick sheets without dripping, start testing for setting point.
Remove from the heat, place a little preserve on one of the cold plates. Place in the freezer for 30 seconds. When setting point is reached, a skin will form on the surface and the preserve will wrinkle when pushed with your finger. Remove any scum from the surface.