Blueberry Preserves

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OMG friends! I missed posting here! It’s been rough few weeks!

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It so happened that a mishap occurred with my laptop….it “somehow” got drowned from the bottom and stopped working! Yes, I nearly crumbled into nothingness when I turned on the laptop and it made this whirring sound. My heart sank knowing something was terribly wrong! The screen was black. I almost collapsed thinking of the many photos saved on it! Can they be retrieved somehow? What about my computer time? Sure, I could have used one of the backup units, but somehow I felt I needed to wait till mine got at least some sort of a CPR.

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Long story and ordeal cut short, my laptop did get fixed. Although it took a bit of time (partly because I was too busy preparing for my extended family’s visit and work to bug my husband to do something about it), the unit is back to action – thanks to my brother and my husband!

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So, I couldn’t think of any better recipe to post but a wonderful, delectable, vibrant, fresh from the garden to a jar, blueberry preserve!

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Yesterday, we had gone blueberry picking. We picked several pounds and after freezing most and saving some for eating fresh, I used up a bunch to make two 16-oz jars of delicious preserves.

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If you can get past the beautiful hue of the preserve, I assure you that you will be greatly rewarded by the taste of the spread on a lightly buttered toast or spread on a split muffin or scone! Yummmm….so what are you waiting for??!! Grab the few things you need to start twirling the kitchen, will you!

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Bright and Sunny Blueberry Preserve

  • Servings: two 16-oz jars
  • Print

Ingredients
3 1/2 cups of crushed blueberries
2 tablespoons sure-jell low-sugar pectin
1/2 cup granulated sugar
1/2 cup stevia
1 tablespoon unsalted butter

Preparation:
1. Prepare the fruit by crushing rinsed blueberries. Scoop 3 1/2 cups of the crushed fruit and pour into a small sauce pan.
2. Place over medium-low heat and add the pectin.
3. Stir the pectin into the fruit and cook for about 5 minutes.
4. Add the sugar and stevia and continue cooking the fruit for about 20 minutes, stirring frequently.
5. The fruit may start to bubble and froth up. Stir in the butter to help reduce the froth.
6. While the fruit is cooking, place the two jars in a medium pot of simmering water and warm for about 5 minutes.
7. Remove the jars from the water, letting all the water drain out. Scoop the cooked fruits into the jars, leaving about 1/4 inch of head space. Place the lid and the ring and lightly tighten the lids.
8. Place the jars back into the pan with hot water and simmer for about 10 minutes. Make sure the water mark is well below the lid.
9. Remove the jars from the water and transfer the jars to the refrigerator to cool.
10. Check for seal after about 24 hours. You will see that when properly sealed, the lid will be slightly depressed down.

Enjoy!

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