No current photos.

Nutrition Facts
Serving Size 1 half-pint jars 357g Recipe makes 7 half-pint jars)
Calories 875
Calories from Fat 33		(3%)
Amount Per Serving		%DV
	Total Fat 3.7g	5%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 8mg		2%
Sodium 2mg		0%
Potassium 101mg		2%
Total Carbohydrate 218.4g		72%
	Dietary Fiber 3.3g	13%
	Sugars 212.2g
Protein 1.0g		1%
how is this calculated?

Wild Blueberry Preserves

Recipe #379171 | 2¼ hours | 2 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Jun 26, 2009

For my dad’s blueberries

1
Remove the stems from the blueberries and gently rinse them in cool water; drain well.
2
(if using frozen blueberries, do not defrost or rinse).
3
In an 8-quart pot, alternately layer the blueberries, water, and about half of the sugar.
4
Over med-low heat, stirring often to prevent sticking, gradually heat the mixture until the sugar is mostly dissolved.
5
Add in the remaining sugar, 1 cup at a time, stirring gently between each addition.
6
Heat until the sugar is completely dissolved.
7
Increase heat to med-high and bring mixture to a full, rolling boil, stirring constantly.
8
Stir in the all the pectin; return to a full, rolling boil, stirring constantly.
9
Boil/stir constantly, for 1 minute; remove pan from heat.
10
Skim off foam.
11
Gently stir in the butter and cinnamon until combined.
12
To prevent floating fruit, let preserves cool 5 minutes before filling jars.
13
Gently stir the preserves to distribute the fruit.
14
Ladle the preservers into hot jars, leaving ¼ inch headspace.
15
Wipe jar rims and threads with a clean, damp cloth.
16
Cover with hot lids and apply screw rings.
17
Process half-pint jars in a 200°F water bath for 10 minutes, pint jars for 15 minutes.