Blueberry Preserves with Lemon
Make your own fresh blueberry preserves with a hint of lemon. Home canning is easier than you think!
servings
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Ingredients
- 12 oz blueberries (1 pint)
- 3 tablespoons Ball Classic Pectin
- 18 oz granulated sugar (2 1/4 cups)
- 1 each lemon zest (finely grated)
- 1 tablespoon lemon juice
Instructions
- Bring a very large pot of water to a full boil. Sterilize your canning jars (3 half pints) and lids by boiling in the water for 10 minutes (or with the sterilize setting on your dishwasher). Use a jar lifter or tongs to remove the hot jars from the water. Line them up on a clean kitchen towel.
- Sprinkle an even layer of blueberries into the bottom of a medium saucepan. Using a potato masher or the bottom of a ladle, lightly crush the berries (it's okay if not all of the berries are crushed). Sprinkle the remaining berries in another layer and crush those. Sprinkle the pectin over the berries and stir together12 oz blueberries, 3 tablespoons Ball Classic Pectin
- Bring the berries and pectin to a boil over medium high heat. Add the sugar, zest and lemon juice. Return the mixture to a full boil and boil vigorously for 1 minute, stirring constantly.18 oz granulated sugar, 1 each lemon zest, 1 tablespoon lemon juice
- Ladle into sterilized canning jars and process on a hot water bath for 15 minutes.
- The preserves can be refrigerated for a couple of weeks, frozen for 9-12 months or processed in canning jars to keep for one year
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Notes
This recipe makes enough for 3 half pints jars. Visit the Ball Canning website for home canning directions.
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