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Blueberry Preserves

Total Time

Prep: 30 min. Process: 5 min.

Makes

3 half-pints

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
Blueberry Preserves Recipe photo by Taste of Home

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

  1. In a large saucepan, combine all ingredients. Bring to a boil; cook 15-18 minutes or until thickened, stirring frequently.
  2. 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.
  3. 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.

Nutrition Facts

2 tablespoons: 90 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 23g carbohydrate (22g sugars, 1g fiber), 0 protein.

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