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Georgia Blueberry & Lemon Preserves

  • 7 (8-oz.) jars
  • Hands-On Time: 1 hr., 15 min. Total Time: 1 hr., 15 min., plus 1 week standing time
  • Rebecca Lang
  • 7 (8-oz.) canning jars with two-piece lids
  • 6 pt. fresh blueberries
  • 4 cups sugar
  • 2 small lemons, quartered and thinly sliced (remove and discard seeds)
  • 3 Tbsp. fresh lemon juice (about 1 large or 11?2 medium lemons)

1. Sterilize jars, and prepare lids.

2. While jars are boiling, wash blueberries. Combine blueberries and remaining ingredients in a 6-qt. stainless-steel or enameled Dutch oven, or other large, heavy, nonreactive saucepan.

3. Bring to a rolling boil over medium-high heat. Reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. (A small dab of the syrup mixture spooned onto a cold plate and put in the freezer for 1 minute should thicken to the consistency of honey.)

4. Fill and process jars. If you have any remaining mixture that does not fit in the jars, store it in an airtight container in the refrigerator, and use within a few days. Store processed and properly sealed jars in a cool, dark place. Let stand at least 1 week before serving for the best flavor and texture.

© 2012 Rebecca Lang Cooks, LLC

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