Blueberries from our yard are always ready to begin harvesting the first week of June. Kent and I made this wonderful recipe that I found at freshpreserving.com. “Citrus fruits enhance the rich, earthy flavor of blueberries in this luscious, royal blue conserve. Serve it with bread or as a condiment with ham or smoked meats.” We spread it on bagels right as it came out of the pot. Yum!
By Pat Savoie
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Ingredients
4 cups sugar
2 cups water
1 small lemon (unpeeled), seeded and thinly sliced
1/2 cup orange (unpeeled), seeded and thinly sliced
1/2 cup raisins
4 cups blueberries
4 8oz half pint jars with lids and bands
Method
Waiting for 220
1. Simmer jars and lids in boiling water until ready for use. Set bands aside.
2. Combine sugar and water in a large, deep stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Add lemon and orange slices and raisins. Reduce heat and boil gently for 5 minutes. Add blueberries, increase heat to high and return to boil. Boil hard, stirring constantly, for 5 to 10 minutes, until mixture thickens. (220 degrees on a candy thermometer) Skim off foam.
3. Ladle hot conserve into hot jars leaving 1/4 inch headspace. Wipe rim.
Aren't the oranges and lemons beautiful?
Center lid on jar. Apply band and adjust until fit is fingertip tight.
4. Process filled jars in a boiling water bath for 15 minutes. Remove jars and cool. Check lids for seal after cooled. Lid should not flex up and down when center is pressed. Store up to 1 year.
Be sure to browse our other recipes for preserves by clicking on the Canning category.
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Kent carefully fills the jars.
Blueberries from our garden!
Savoie Secrets: It's a Family Recipe 