Blueberry Cassis Preserves Food

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BLUEBERRY CASSIS PRESERVES



Blueberry Cassis Preserves image

This also comes from the book "Perfect Preserves" by M. Dalton King. One of my friends made it. It's very good!

Provided by JenSmith

Categories     Berries

Time 1h30m

Yield 4 half-pints

Number Of Ingredients 5

2 pints fresh blueberries
1 lemon, juice of
4 cups sugar
1/2 cup creme de cassis
1/2 teaspoon ground allspice (or 1 tsp allspice berries)

Steps:

  • Pick over blueberries, removing all stems, leaves and damaged or unfit berries. Wash and place in a preserving pan with the lemon juice (and whole allspice, if using).
  • Cook over medium heat until berries begin to soften (3--5 minutes). Add sugar and bring to a boil. Cook for 10 minutes, stirring often.
  • Mix in the cassis and allspice (if using ground). Cook for 5 more minutes, until preserve is thickened and reaches 221°F.
  • Ladle preserve into hot sterilized jars, leaving 1/2 inch headroom. Wipe rims clean and seal.
  • Process 5 minutes in a boiling water bath. Cool, check seals, and alabel. Store for up to 1 year in a cool dark place.

Nutrition Facts : Calories 859.6, Fat 0.5, SaturatedFat 0.1, Sodium 1.7, Carbohydrate 222, Fiber 3.5, Sugar 214.4, Protein 1.1

BLUEBERRY PRESERVES



Blueberry Preserves image

A simple, quick, and easy recipe for blueberry preserves. Top off ice cream, use it on pancakes, make a peanut butter and preserves sandwich. The possibilities are endless.

Provided by Yoly

Categories     Jams and Jellies

Time 20m

Yield 8

Number Of Ingredients 4

1 ¼ cups fresh or frozen blueberries
5 tablespoons sugar
2 ½ tablespoons freshly squeezed lemon juice
1 teaspoon grated lemon peel

Steps:

  • Combine blueberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil over medium-high heat. Smash blueberries. Reduce heat and simmer, stirring constantly, until blueberry preserves have thickened, 15 to 20 minutes.

Nutrition Facts : Calories 43.5 calories, Carbohydrate 11.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.3 mg

WILD BLUEBERRY PRESERVES



Wild Blueberry Preserves image

Make and share this Wild Blueberry Preserves recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 2h15m

Yield 7 half-pint jars

Number Of Ingredients 6

6 cups whole wild blueberries
1/2 cup water
7 cups sugar
1 (3 ounce) package liquid pectin
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon

Steps:

  • Remove the stems from the blueberries and gently rinse them in cool water; drain well.
  • (if using frozen blueberries, do not defrost or rinse).
  • In an 8-quart pot, alternately layer the blueberries, water, and about half of the sugar.
  • Over med-low heat, stirring often to prevent sticking, gradually heat the mixture until the sugar is mostly dissolved.
  • Add in the remaining sugar, 1 cup at a time, stirring gently between each addition.
  • Heat until the sugar is completely dissolved.
  • Increase heat to med-high and bring mixture to a full, rolling boil, stirring constantly.
  • Stir in the all the pectin; return to a full, rolling boil, stirring constantly.
  • Boil/stir constantly, for 1 minute; remove pan from heat.
  • Skim off foam.
  • Gently stir in the butter and cinnamon until combined.
  • To prevent floating fruit, let preserves cool 5 minutes before filling jars.
  • Gently stir the preserves to distribute the fruit.
  • Ladle the preservers into hot jars, leaving ¼ inch headspace.
  • Wipe jar rims and threads with a clean, damp cloth.
  • Cover with hot lids and apply screw rings.
  • Process half-pint jars in a 200°F water bath for 10 minutes, pint jars for 15 minutes.

Nutrition Facts : Calories 875.7, Fat 3.7, SaturatedFat 2.1, Cholesterol 8.7, Sodium 2.1, Carbohydrate 218.4, Fiber 3.3, Sugar 212.2, Protein 1

BLUEBERRY PRESERVES



Blueberry Preserves image

Make and share this Blueberry Preserves recipe from Food.com.

Provided by Diana Adcock

Categories     Berries

Time 55m

Yield 5 half pints

Number Of Ingredients 6

5 cups fresh blueberries, stemmed and washed
2 teaspoons cider vinegar
2 1/4 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Steps:

  • Combine all ingredients in a large stainless pot.
  • Cook to the jell point or until desired thickness is reached.
  • Stir frequently.
  • Ladle into clean hot jars leaving 1/4 inch head space.
  • Process for 15 minutes in a boiling water bath at altitudes up to 1000 feet.

BLUEBERRY PRESERVES



Blueberry Preserves image

This recipe for blueberry preserves is from "Mes Confitures: The Jams and Jellies of Christine Ferber." Try it on Popovers.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 3

2 1/4 pounds blueberries
3 3/4 cups sugar
Juice of 1 small lemon

Steps:

  • Rinse the blueberries in cold water without soaking them.
  • Place blueberries in preserving pan with the sugar and lemon juice. Bring to a simmer.
  • Pour simmering mixture into a ceramic (or glass) bowl. Cover with parchment round and transfer to refrigerator. Refrigerate overnight.
  • The next day, transfer mixture to a large pot and bring to a boil over high heat, stirring gently.
  • Continue to cook over high heat for 5 to 10 minutes, stirring and skimming as necessary.
  • Check set (mixture should reach 221 degrees).
  • Pour the jam into sterilized jars, filling to the fill line. Repeat process with remaining jars. Put lids and rings on jars and tighten; do not overtighten. At this point, jam may be kept refrigerated up to 1 month.

BLUEBERRY PRESERVES



Blueberry Preserves image

Juicy blueberries swimming in a sweet jelly taste terrific spooned over vanilla ice cream. But we also enjoy it on top of waffles and pancakes.-Shannon Arthur, Portsmouth, Ohio

Provided by Taste of Home

Time 35m

Yield 3 half-pints.

Number Of Ingredients 6

5 cups fresh blueberries
2-1/4 cups sugar
2 teaspoons cider vinegar
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil; cook 15-18 minutes or until thickened, stirring frequently., Remove from heat; skim off foam. Ladle hot mixture into three hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 90 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.

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