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.
BLUEBERRY SAUCE
Steps:
- Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
- Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.
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 SORBET
A delicious blueberry sorbet that is very refreshing on a hot summer day.
Provided by QUILTBUGJ
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 8
Number Of Ingredients 4
Steps:
- Combine blueberries, sugar, water, lemon zest, and juice in the bowl of a food processor and process until pureed.
- Pour mixture into an ice cream maker and process for 30 minutes according to manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 1 hour.
Nutrition Facts : Calories 105 calories, Carbohydrate 27.3 g, Fat 0.4 g, Fiber 2.2 g, Protein 0.4 g, Sodium 1.4 mg, Sugar 23.6 g
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
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.
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