Loading...This is a revised version of Paula Deen’s Blueberry Lemon Preserve recipe.
Difficulty: Intermediate
Servings: 9 jars
Ingredients
5 cups blueberries, crushed
6 1/2 cups sugar
3 tablespoons lemon juice
1 tablespoon butter
2 3 oz envelopes liquid pectin
9 8 oz. jars
Directions
Prepare jars and lids according to manufacturer’s instructions.
In a large saucepan over high heat add blueberries, sugar, butter and lemon juice. Stir frequently while bringing to a rolling boil. Stir in pectin and continue to boil for 1 minute. Remove from heat. Skim any foam if necessary and ladle into the hot prepared jars. Be sure to leave at least 1/4″ space at the top of the jar. Place cap on the jars and process for another 15 minutes in a canner with boiling water.
Categories: Boiling Water Bath, BWB Jams, Jellies, Butters & Preserves, Canning, Preserving
Submitted by: khart on December 19, 2010
marsha1975 says:
I made this and have given it to some friends and co-workers of mine, they all said that it was some of the best blueberry preserves they have ever tasted! I have not yet opened a jar yet myself, I still have some of my other jams and jellies that I made open, but I did taste it as I made it and I agree that it did taste wonderful!
On September 2, 2012 at 2:34 pm