This is a revised version of Paula Deen’s Blueberry Lemon Preserve recipe.
Servings: 9 jars
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
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.
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