Delicious Blueberry Preserve

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2025 September 23 . 2:12 PM

2 min read

Delicious Blueberry Preserve

In the world of homemade preserves, blueberry jam stands out as a delightful treat. This article will guide you through the process of canning your own blueberry jam, using an all-natural recipe that requires just four simple ingredients.

Ingredients: - 3 cups of blueberries - 2 cups of granulated sugar - 1 tablespoon of finely grated apple peel - 4 teaspoons of bottled lemon juice

Equipment Needed: - A boiling water canner or a 15- to 20-quart pot with a tight-fitting lid - A canning rack that fits inside the boiling water canner or 15- to 20-quart pot - A deep frying/candy thermometer - Four-ounce jelly jars - Lids with sealing compound for 4-ounce jelly jars - Bands for 4-ounce jelly jars - A jar lifter - A thin, flexible rubber spatula

Sanitization: Before you start, ensure that your jars, lids, and bands are sanitised. They should only be prepared for one canner load at a time.

Preparation: Begin by washing and sorting your blueberries, removing any stems or damaged berries. Grate the apple peel and set it aside.

Cooking: Combine the blueberries, sugar, apple peel, and lemon juice in a large, heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until the sugar dissolves. Increase the heat to high and bring the mixture to a rolling boil.

Canning: Once boiling, transfer the jam to the boiling water canner or 15- to 20-quart pot. Place the jars onto the canning rack, ensuring they are fully submerged. Process the packed jars for 10 minutes at a gentle but steady rolling boil.

Sealing: After processing, lift the jars from the canner using the jar lifter and place them on a protective surface, such as a kitchen towel. Allow the jars to cool for 12-24 hours. The seal of each jar is checked by pressing the center of each lid. If the center is concave and does not flex, it indicates a good vacuum seal.

Storage: Properly processed jars can be stored in a cool, dry, dark place for up to a year. Once opened, they should be kept in the refrigerator and used within 2 months.

This medium difficulty recipe yields 4 (4-ounce) jars of blueberry jam, a berry flavoured delight that can be eaten off the spoon. With the use of apple peel instead of store-bought pectin, and bottled lemon juice to ensure a uniform acidity level for proper canning, this all-natural spread is a delicious addition to your homemade preserves collection. Enjoy!