North American blueberries are harvested each year from April to October. The sweet blue fruit can be used in a variety of ways all summer long. But as the season comes to an end, you may find yourself wishing for a way to make the sweet summer tastes last all year. Using fresh blueberries to make blueberry preserves is one way to do just that.
Instructions
1. Wash and sterilize the jars and lids. If your dishwasher has a sterilize cycle, you can use that. Without a dishwasher, wash the jars and lids with hot soapy water. Rinse the jars and then place the jars in boiling water for 10 minutes. Leave the jars in the hot water or in the steamy dishwasher until you are ready to use them.
2. Wash and sort the blueberries. Pull out any bits of leaves or stems. Discard any mushy or rotten berries.
3. Smash the berries. Either place the berries in a bowl and use a masher or place the berries in a food processor.
4. Mix the pectin with 1/4 cup of the sugar.
5. Place the smashed blueberries and pectin mixture in a large pot on the stove top. Add the water and lemon juice.
6. Bring the mixture to a boil. Stir the mixture often to prevent burning or scorching.
7. Add the remainder of the sugar to the boiling mixture. Let the mixture return to a full boil. Boil the mixture at a hard boil for one minute.
8. Fill the glass jars with the preserves. Leave 1/4 inch of space at the top of the jar.
9. Use a clean cloth to wipe any spilled jam off of the rim of the jar.
10. Place the lid and ring on the top of the jar. Tighten the ring.
11. Bring a large pot of water to a boil. Place the closed jars into the bath. Make sure that the lids of the jars are covered with at least 2 inches of water. Boil the jars for five minutes.
12. Remove the jars from the boiling water. Place them in a draft-free area, making sure the jars do not touch one another. Allow to cool.
13. Place the cooled jars in a pantry or cupboard for storage.
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