Blueberry Preserves Recipe

5 8 5
Blueberry Preserves Recipe
Blueberry Preserves Recipe photo by Taste of Home
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Blueberry Preserves Recipe

Read Reviews
5 8 5
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Process: 5 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 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.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Blueberry Preserves in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p213

Nutritional Facts

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

  • 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
  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. Yield: 3 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Blueberry Preserves in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p213

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fredaevans User ID: 6360805 174600
Reviewed Aug. 5, 2012

"This should be 'Declared Illegal!' Done as 'Freezer Jam' you have no idea what "Good Eats" really means over Vanilla 'I Scream for Ice Cream.'"

MY REVIEW
fredaevans User ID: 6360805 188822
Reviewed Aug. 5, 2012

"This should be 'Declared Illegal!' Done as 'Freezer Jam' you have no idea what "Good Eats" really means over Vanilla 'Scream.'"

MY REVIEW
mrs. marvelous User ID: 5558083 103122
Reviewed Jul. 26, 2012

"To remove air bubbles you can tap it on the counter gently or...preferred...run a skewer through it to pop the bubbles. and yes! I would definitely freeze this if canning isn't for you!"

MY REVIEW
jackiegene User ID: 4479858 188821
Reviewed Jul. 26, 2012

"How do you "remove air bubbles" ??"

MY REVIEW
hippychick50 User ID: 5836726 109504
Reviewed Jul. 26, 2012

"This was AWESOME! It tastes just like Christmas in your mouth! I will have to make more, as it only makes a small batch! YUMMA!"

MY REVIEW
bziol User ID: 698746 128160
Reviewed Jul. 26, 2012

"I don't have the necessary canning supplies so I wonder if this could be frozen instead."

MY REVIEW
hellchell1 User ID: 6114114 170542
Reviewed Jul. 26, 2012

"there is not but one thing to say about this um um good"

MY REVIEW
ustude User ID: 6392439 119652
Reviewed Jul. 26, 2012

"I have been making this for 30+ years and everyone who has ever tasted it has loved it."

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