Blueberry Preserves

Blueberry Preserves

Sweet-tart blueberries simmered down into a glossy, spoonable preserve.

Total 50 min Makes 16 oz Calories 60/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Fresh blueberries are simmered with sugar and lemon juice until thick and glossy, retaining bits of whole fruit for a jammy texture. Spread it on toast, swirl it into yogurt, or spoon it over cheesecake. A short boil and a splash of lemon juice help the preserves set without relying on store-bought pectin.

Ingredients

  • 4 cups fresh blueberries, rinsed and stemmed
  • 1 1/2 cups granulated sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1/8 teaspoon salt

Method

  1. In a 6-quart saucepan, combine the blueberries, sugar, lemon juice, lemon zest, and salt. Stir to coat the berries evenly.

  2. Let the mixture sit for 10 minutes at room temperature to allow the sugar to draw out the berry juices.

  3. Place the saucepan over medium-high heat and bring to a boil, stirring frequently and mashing about a third of the berries against the side of the pan with a spoon.

  4. Reduce heat to medium and simmer, stirring occasionally and skimming off any foam, until the mixture thickens and coats the back of a spoon, 20 to 25 minutes.

  5. Check the set by spooning a small amount onto a chilled plate; it should wrinkle slightly when pushed with a finger. If too thin, continue simmering 5 minutes at a time and retest.

  6. Remove the pan from heat and ladle the hot preserves into clean glass jars, leaving 1/4 inch of headspace.

  7. Let the jars cool to room temperature with lids on, then refrigerate. Preserves will keep refrigerated for up to 3 weeks.

Rate this recipe

★ 3.7 (1)

Blueberry Preserves

Fresh blueberries are simmered with sugar and lemon juice until thick and glossy, retaining bits of whole fruit for a jammy texture. Spread it on toast, swirl it into yogurt, or spoon it over cheesecake. A short boil and a splash of lemon juice help the preserves set without relying on store-bought pectin.

50 min 16 oz 60 cal

Ingredients

  • 4 cups fresh blueberries, rinsed and stemmed
  • 1 1/2 cups granulated sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1/8 teaspoon salt

Method

  1. 1

    In a 6-quart saucepan, combine the blueberries, sugar, lemon juice, lemon zest, and salt. Stir to coat the berries evenly.

  2. 2

    Let the mixture sit for 10 minutes at room temperature to allow the sugar to draw out the berry juices.

  3. 3

    Place the saucepan over medium-high heat and bring to a boil, stirring frequently and mashing about a third of the berries against the side of the pan with a spoon.

  4. 4

    Reduce heat to medium and simmer, stirring occasionally and skimming off any foam, until the mixture thickens and coats the back of a spoon, 20 to 25 minutes.

  5. 5

    Check the set by spooning a small amount onto a chilled plate; it should wrinkle slightly when pushed with a finger. If too thin, continue simmering 5 minutes at a time and retest.

  6. 6

    Remove the pan from heat and ladle the hot preserves into clean glass jars, leaving 1/4 inch of headspace.

  7. 7

    Let the jars cool to room temperature with lids on, then refrigerate. Preserves will keep refrigerated for up to 3 weeks.