Summer berries are flowing all over Seattle right now, on vines and in bushes. I get really excited when blueberries show up. I eat them straight out of the container, add them to salads, and freeze some for pies and crumbles later in the year. This summer I made sure to have a steady supply of blueberries for preserves since I'm on a peanut butter and jelly eating spree.
Blueberry preserves are a great way to take advantage of extra blueberries or frozen blueberries. Just add them to a saucepan along with lemon and and your favorite sweetener and simmer for a bit to reduce it down to a thick sauce. I like using maple syrup, but any sweetener will work with this recipe.
What I love about this recipe: it uses much less sweetener than other preserves, contains no pectin, and is easy to make on the spot, as well as store in the refrigerator or freezer. No sterilizing glass jars, although I do recommend using clean glass jars since there is a level of acidity from the lemon.
Some ideas: add it to yogurt, ice cream, cheesecakes, pies, scones, muffins, english muffins, and my current favorite, peanut butter and jelly. Enjoy!
Terri Brossard says
Thank you for your quick reply...... sorry about the duplicate ??
Terri Brossard says
I would like to can these preserves, is it possible?
Erica says
Yep, just replied to your question about canning. Cheers!
Terri says
Another question,
Is it ok to can this jam by putting it in a hot water bath for the recommended time?
Erica says
Hi Terri. Yes, absolutely, you can can it. It has sweetener and lemon juice, so you're all set.
terri Brossard says
Have you substituted other fruits? I have a bunch of wild blackberries that I froze after picking and would really like to make jam from them.
Erica says
Hi Terri, you can use a variety of berries. Keep in mind you'll have seeds in the preserves if you use blackberries, however it will still taste great!