BLUEBERRY PRESERVES
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
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 CASSIS PRESERVES
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
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
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
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.
WILD BLUEBERRY PRESERVES
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
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
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
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
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
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
6 CALORIE LOW SUGAR BLUEBERRY PRESERVES
This rich, healthy blueberry preserve is mostly made of fruit and tastes thick and rich on muffins, cakes, and cereals. It's great for fruit on the bottom yogurt, and excellent spread on a piece of toast at only six calories a tablespoon! Leave out the sugar free j-ello if you prefer a chunky, sauce like consistency.
Provided by gardeninthepocket
Categories Berries
Time 18m
Yield 13 tablespoons, 13 serving(s)
Number Of Ingredients 6
Steps:
- Heat up blueberries and water on the stove. Allow the ingredients to simmer for a few minutes and mash the berries as they cook. Do not allow the mixture to dry out. Add the lemon or lime juice and stir. Add the sugar free gelatin in your flavor of choice (I used strawberry - careful, it's strong. Use unflavored if you prefer a milder taste).
- Remove mixture from heat. Add three ice cubes and stir into the pan until they melt. Add the sweetener of choice and place the mixture in the fridge for eight hours until gelled.
Nutrition Facts : Calories 6.1, Sodium 1.1, Carbohydrate 1.3, Fiber 0.2, Sugar 0.9, Protein 0.3
BLUEBERRY CONSERVE
This is in response to a request on the boards. I haven't tried it yet, but it's making my taste buds water. Can't wait for my blueberries to produce enough fruit so I can make this. Cook time includes processing of filled jars only.
Provided by Cindy Lynn
Categories Spreads
Time 45m
Yield 4 half pints
Number Of Ingredients 6
Steps:
- Bring water and sugar to a boil; add lemon, orange and raisins.
- Simmer 5 minutes.
- Stir in blueberries.
- Cook rapidly until thick, about 30 minutes.
- As mixture thickens, stir frequently to prevent sticking.
- Ladle hot conserve into hot sterilized jars, leaving 1/4-inch headspace.
- Adjust two-piece caps.
- Process 15 minutes in a boiling-water canner.
- Remove from boiling-water.
- Cover with dry towel.
- Let stand until caps seal.
- Allow to cool completely before moving.
Nutrition Facts : Calories 928.2, Fat 0.7, SaturatedFat 0.1, Sodium 9.4, Carbohydrate 240.1, Fiber 5.3, Sugar 227.6, Protein 2.1
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