Blueberry Cassis Preserves Recipes

Steps:

• Pick over blueberries, removing all stems, leaves and damaged or unfit berries. Wash and place in a preserving pan with the lemon juice (and whole allspice, if using).
• Cook over medium heat until berries begin to soften (3--5 minutes). Add sugar and bring to a boil. Cook for 10 minutes, stirring often.
• Mix in the cassis and allspice (if using ground). Cook for 5 more minutes, until preserve is thickened and reaches 221°F.
• Ladle preserve into hot sterilized jars, leaving 1/2 inch headroom. Wipe rims clean and seal.
• Process 5 minutes in a boiling water bath. Cool, check seals, and alabel. Store for up to 1 year in a cool dark place.

Steps:

• Rinse the blueberries in cold water without soaking them.
• Place blueberries in preserving pan with the sugar and lemon juice. Bring to a simmer.
• Pour simmering mixture into a ceramic (or glass) bowl. Cover with parchment round and transfer to refrigerator. Refrigerate overnight.
• The next day, transfer mixture to a large pot and bring to a boil over high heat, stirring gently.
• Continue to cook over high heat for 5 to 10 minutes, stirring and skimming as necessary.
• Check set (mixture should reach 221 degrees).
• Pour the jam into sterilized jars, filling to the fill line. Repeat process with remaining jars. Put lids and rings on jars and tighten; do not overtighten. At this point, jam may be kept refrigerated up to 1 month.

Steps:

• 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.

Steps:

• Combine all ingredients in a large stainless pot.
• Cook to the jell point or until desired thickness is reached.
• Stir frequently.
• Ladle into clean hot jars leaving 1/4 inch head space.
• Process for 15 minutes in a boiling water bath at altitudes up to 1000 feet.

Steps:

• Bring water and sugar to a boil; add lemon, orange and raisins.
• Simmer 5 minutes.
• Stir in blueberries.
• Cook rapidly until thick, about 30 minutes.
• As mixture thickens, stir frequently to prevent sticking.
• Ladle hot conserve into hot sterilized jars, leaving 1/4-inch headspace.
• Adjust two-piece caps.
• Process 15 minutes in a boiling-water canner.
• Remove from boiling-water.
• Cover with dry towel.
• Let stand until caps seal.
• Allow to cool completely before moving.

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil; cook 15-18 minutes or until thickened, stirring frequently., Remove from heat; skim off foam. Ladle hot mixture into three hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 5 minutes. Remove jars and cool.