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Blueberry Preserves

 Blueberry Preserves
Juicy blueberries swimming in a sweet jelly taste terrific spooned over vanilla ice cream. But we also enjoy it on top of waffles and pancakes.—Shannon Arthur, Portsmouth, Ohio
24 ServingsPrep: 30 min. Process: 5 min.

Ingredients

  • 5 cups fresh blueberries
  • 2-1/4 cups sugar
  • 2 teaspoons cider vinegar
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves

Directions

  • In a large saucepan, combine all ingredients. Bring to a boil; cook
  • 15-18 minutes or until thickened, stirring frequently.
  • Remove from heat; skim off foam. Ladle hot mixture into three hot
  • sterilized half-pint jars, leaving 1/4-in. headspace. Remove air
  • bubbles and adjust headspace, if necessary, by adding hot mixture.
  • Wipe rims. Center lids on jars; screw on bands until fingertip
  • tight.
  • Place jars into canner with simmering water, ensuring that they are
  • completely covered with water. Bring to a boil; process 5 minutes.
  • Remove jars and cool.
  • Yield: 3 half-pints.
Nutritional Facts: 2 tablespoons equals 90 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 23 g carbohydrate, 1 g fiber, trace protein.