Old-Fashioned Organic Blueberry Preserves
Great for topping pancakes, biscuits, English muffins, toast, ice cream, cheese cakes...whatever you can dream up!
Equipment
- 8 1/2 pint canning jars, rings, & new lids washed (recipe may only make 6)
- Water bath canner
- stainless steel wide-mouth funnel
- jar tongs optional
Ingredients
- 3 pints (6 cups) fresh organic blueberries remove stems, wash, and dry
- 5 1/2 cups organic cane sugar or unrefined turbinado sugar
- 1 tbsp organic apple cider vinegar
Instructions
- In a large stainless steel pot, stir together all the ingredients. Bring to a boil over high heat, stirring frequently, then lower to medium and continue cooking and stirring for 20-25 minutes, until thickened.
- Carefully ladle into clean hot jars up to 1/2″ from top using a wide-mouthed funnel, wipe rims clean with a paper towel, top with hot sterilized lids, then finger tighten rings.
- Gently slip into boiling canner water with jar lifter or a pair of tongs ensuring tops of jars are covered by approximately 1 inch of water.
- Put canner lid on, bring back to a boil, and process for 5 minutes. Turn off heat and carefully remove jars with lifter, tongs, or allow the water to cool enough to handle jars without getting burned.
- Makes 6 to 8 – 1/2 pint jars.
Tried this recipe?Let us know how it was!