Wild Blueberry Preserves Recipe #379171
For my dad’s blueberries
2¼ hours | 2 hours prep
7 half-pint jars
- 6 cups whole wild blueberries
- 1/2 cup water
- 7 cups sugar
- 1 (3 ounce) package liquid pectin
- 2 tablespoons unsalted butter
- 1/2 teaspoon ground cinnamon
- Remove the stems from the blueberries and gently rinse them in cool water; drain well.
- (if using frozen blueberries, do not defrost or rinse).
- In an 8-quart pot, alternately layer the blueberries, water, and about half of the sugar.
- Over med-low heat, stirring often to prevent sticking, gradually heat the mixture until the sugar is mostly dissolved.
- Add in the remaining sugar, 1 cup at a time, stirring gently between each addition.
- Heat until the sugar is completely dissolved.
- Increase heat to med-high and bring mixture to a full, rolling boil, stirring constantly.
- Stir in the all the pectin; return to a full, rolling boil, stirring constantly.
- Boil/stir constantly, for 1 minute; remove pan from heat.
- Skim off foam.
- Gently stir in the butter and cinnamon until combined.
- To prevent floating fruit, let preserves cool 5 minutes before filling jars.
- Gently stir the preserves to distribute the fruit.
- Ladle the preservers into hot jars, leaving ¼ inch headspace.
- Wipe jar rims and threads with a clean, damp cloth.
- Cover with hot lids and apply screw rings.
- Process half-pint jars in a 200°F water bath for 10 minutes, pint jars for 15 minutes.
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5 stars