Blueberry Preserves
Source: Taste of Home
Click here to read about my experience making this recipe for my state meal challenge!
Servings: 8
Total time: 20 minutes, plus setting time
INGREDIENTS
- 4 cups fresh blueberries
- ½ Tbs lemon juice
- 1 ½ Tbs powdered fruit pectin
- 1 ¾ cups sugar
DIRECTIONS
- In a large saucepan, stir together the blueberries, lavender, lemon juice, and pectin. Bring to a rolling boil, stirring constantly.
- Add the sugar and bring to a boil again for a few minutes, stirring constantly, until thickened. Remove from heat.
- Ladle the jam into sterilized jars and let it sit until cooled to room temperature, about 1 hour. Refrigerate or continue to allow to sit at room temperature overnight until fully set.
- Serve with beignets, Lion House rolls, French bread, or whatever you like!
NOTES
- If you prefer fewer whole blueberries in your jam, you can use a potato masher to mash them either before cooking or after they start to break down on their own.
- You can use frozen blueberries for this recipe, if needed, but you’ll want to boil the jam longer so it’s not too liquidy.
- I was originally going to add lavender to this recipe but couldn’t find any in time. If you want to make this blueberry-lavender jam, add 2 ½ Tbs dried culinary lavender in the first step.
