After picking our gallons of blueberries a couple weeks ago, I wanted to make blueberry preserves. I have done a little bit of canning over the years, but I still don’t think I’ve mastered it. I started looking for recipes for small batches and without pectin since it’s not something I have on hand. I came across this recipe and it was perfect! I love that you use honey as a sweetener and only needed a pint of blueberries. The perfect recipe to experiment with!
1 pint blueberries
1/2 cup local honey
1 1/3 Tbsp fresh squeezed lemon juice
1 tsp lemon zest
In a heavy saucepan, combine all the ingredients. Bring to a boil and let simmer for 20 minutes. If you want the preserves thinner and more like a compote, remove from heat now and allow to cool. If you want thicker preserves, like the consistency of jam, continue simmering for another 10 to 15 minutes. Stir occasionally throughout the entire cooking process. Allow to cool slightly and then transfer to glass jars. This recipe made 1 1/2 pints of preserves. Cover and place in the refrigerator.
It’s great on toast and stirred into yogurt. I bet it would be a good swirl in vanilla ice cream….maybe my next experiment! Enjoy!
Source: Crafts a la Mode
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