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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 4 |
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For my dad’s blueberries Ingredients:
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 |
Directions:
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 1/4 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.
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