Loading ...
This is a revised version of Paula Deen’s Blueberry Lemon Preserve recipe.
Difficulty: Intermediate
Servings: 9 jars
Ingredients
5 cups blueberries, crushed
6 1/2 cups sugar
3 tablespoons lemon juice
1 tablespoon butter
2 3 oz envelopes liquid pectin
9 8 oz. jars
Directions
Prepare jars and lids according to manufacturer’s instructions.
In a large saucepan over high heat add blueberries, sugar, butter and lemon juice. Stir frequently while bringing to a rolling boil. Stir in pectin and continue to boil for 1 minute. Remove from heat. Skim any foam if necessary and ladle into the hot prepared jars. Be sure to leave at least 1/4″ space at the top of the jar. Place cap on the jars and process for another 15 minutes in a canner with boiling water.
Categories: Boiling Water Bath, BWB Jams, Jellies, Butters & Preserves, Canning, Preserving
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.
.
No reviews yet | Get new review notifications:
Subscribe via RSS Feed