Encouraged by our “success” with the peach honey and inspired by an amazing deal on fresh blueberries, my wife decided our next endeavor would be Blueberry Preserves. Unlike the last time with the peaches, we felt like we were walking into things with a little experience under our belts. Armed with a bit of confidence, we chose Paula Dean’s blueberry lemon preserve recipe.
Contrasting our previous experience, the making of the bluberry lemon preserves was painless. The entire process probably took less than an hour. And our efforts were richly rewarded. There’s really not much that I can say about the preserves, except that it’s delicious with whatever we put it on. Obviously, biscuits and toast need this spread, but there’s other possibilities as well. I’ve heard rumors (unconfirmed) that one of the jars we gave away ended up baked in some homemade croissants. Definitely give this recipe a shot. It’s so easy, and unbelievably good.
Blueberry Lemon Preserves
- 5 cups fresh blueberries
- 6 cups sugar
- Grated zest and juice of 2 lemons
- 2-3 oz envelopes of liquid pectin
- 7-8 half pint canning jars
Combine blueberries, sugar, lemon zest, and lemon juice in a large saucepan and bring to a rolling boil, stirring frequently. At the same time, simmer the jars, lids, and bands for 10 minutes in water. Stir in pectin and boil for one more minute. Remove from heat and skim any foam off of surface. Remove jars and fill with hot blueberry goo. Seal jars and process in boiling water for 15 minutes, then cool to room temperature.