Wednesday, 22 August 2012

Blueberry Preserve

I love jam, who doesn't? What I don't love is that most recipes call for a one to one ratio of sugar to fruit. Isn't fruit sweet enough? This is why I made this recipe. I call is a preserve because it's not quite as thick as jam but not as thin as a sauce. This is not only great on toast and pancakes but also on ice cream and definitely in yogurt. If you don't want to go through the trouble of canning it, you can either make a small batch to keep in the fridge or freeze a large batch in small air tight containers and defrost as needed!

All you need is blueberries! (And canning supplies if you are canning). 

1 cup blueberries = 1/2 cup preserve

Clean blueberries.



 Heat jars and lids.


Place blueberries in large pot over medium heat. Stir frequently. As you stir some blueberries will start to squish.
 

Bring to a boil, stirring frequently.


Boil 5-10minutes or more depending on the thickness desired (boil longer = thicker)
 

Ladle hot jam into hot jars and cover with hot lid and ring. Allow to cool and make sure all jars seal. Enjoy!
 


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