blueberry preserves | PegHardee.com Insight into Southern Cuisine and Hospitality

It’s blueberry season people! And since Hurricane Arthur is showing his ugly face to us coastal folks, run out and get your berries now. It’s going to be ugly tonight and tomorrow…perfect time to get your jam on. All you need are berries, lemons, and sugar. This is pectin free people!

3 pints blueberries
3 1/2 cups sugar
Zest of 1 lemon
Juice of 1 lemon

In large bowl, crush 3 cups berries with potato masher.
Pour in to soup pot.
Crush remaining berries in bowl.
Pour in to soup pot.
Add sugar, lemon zest and lemon juice.
Bring to boil over medium-high heat.
Boil 15 to 20 minutes stirring often.
Skim off any foam from time to time.
Ladle hot preserves in to hot jars, with 1/4 inch head room.
Prepare canned preserves in boiling water for 10 minutes.
Remove from water and make certain that lids “pop”.
Allow to rest for at least a day.
Good in cool, dark pantry for up to a year.

Makes 6 half pint jars.

I suppose this is what you do when retired? I’d surely never done this previously…medical care needed?!

You will need:
Complete canning set
Canning jars…I like half pint size
6 cups blueberries
3 1/2 cups sugar
1/4 cup lemon juice
2 t lemon zest

Prepare jars and lids (not rims) by boiling in canning pot for 5 minutes.
Keep jars in water while preparing berries.
In large bowl, crush 3 cups berries with potato masher.
Pour in to soup pot.
Crush remaining berries in bowl.
Pour in to soup pot.
Add sugar, lemon zest and juice.
Bring to boil over medium-high heat.
Reduce heat to medium low and boil 15 to 20 minutes stirring often.
Skim off any foam.
Remove jars and lids from hot water.
Line them up on counter.
Ladle hot preserves in to hot jars, with 1/4 inch head room.
Place lid and lightly screw on rim.
Prepare canned preserves in boiling water for 10 minutes.
Remove from water and make certain that lids “pop”.
Allow to rest for at least a day.
Good in cool, dark pantry for up to a year.