Blueberry Preserves

5 Cups of blueberries
2 1/2 Cups of Sugar
2 Tablespoons Lemon Juice


Before you begin working with the food prep all of your materials.
Fill your canner bath with water and turn on the heat so that it is boiling when you are ready to can.

Wash your jars, and lids, in soap and water. Most recipes you see on line will tell you to clean jars in boiling water. This was how they cleaned things in the old days, back when people made their own soap. Soap today is able to clean these jars well enough to skip boiling them.
Set your jars up in your work space.

Wash blueberries in cold water and vinegar.

Place blueberries in a large pot. Mash Blueberries using a potato masher. Stir in lemon juice. No Pectin is needed for this recipe due to Blueberries having a natural high pectin content.

Bring mixture to a rolling boil over high heat while stirring.

Reduce heat and add sugar. Than bring pot to a rolling boil again. Keep the pot boiling, and continue stirring for about 10 minuets. By boiling down the liquid content you ensure that the mixture will form solid once placed in the jar.

Remove from heat and skim foam off the top.

Ladle into the jars and place lids on top.

Seal Jars and move them into the water bath. Allow to boil for a minimum of 10 minuets.

Remove jars and let sit for 12 hours. If seals remain down after 12 hours they are ready to store in your pantry.

Published by lifefromtheashes5332

Hi, I’m Elizabeth. I am a wife, mother, gardener, adjunct professor, philosopher, former foster child, former homeless adult and Master in Social Work. My website covers all the things listed above!

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