Best Blueberry Citrus Conserve Recipes

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BLUEBERRY CONSERVE



Blueberry Conserve image

This is in response to a request on the boards. I haven't tried it yet, but it's making my taste buds water. Can't wait for my blueberries to produce enough fruit so I can make this. Cook time includes processing of filled jars only.

Provided by Cindy Lynn

Categories     Spreads

Time 45m

Yield 4 half pints

Number Of Ingredients 6

2 cups water
4 cups sugar
1/3 cup lemon, thinly sliced (about 1/2 large)
1/2 cup orange, thinly sliced (about 1/2 medium)
1/2 cup raisins
1 quart blueberries

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.

Nutrition Facts : Calories 928.2, Fat 0.7, SaturatedFat 0.1, Sodium 9.4, Carbohydrate 240.1, Fiber 5.3, Sugar 227.6, Protein 2.1

LUSCIOUS BLUEBERRY JAM



Luscious Blueberry Jam image

This perfectly spreadable blueberry jam boasts a beautiful dark color with a sweet, seasonal flavor. -Karen Haen, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Time 40m

Yield 8 cups.

Number Of Ingredients 4

8 cups fresh blueberries
2 tablespoons lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
7 cups sugar

Steps:

  • Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. Mash blueberries; transfer to a Dutch oven. Add lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into containers and cool to room temperature, about 1 hour. , Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.

Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 0 protein.

BLUEBERRY CITRUS CONSERVE RECIPE



Blueberry Citrus Conserve Recipe image

Provided by ivybliss

Number Of Ingredients 7

4 cups sugar
2 cups water
1 small lemon (unpeeled), seeded and thinly sliced
1/2 cup orange (unpeeled), seeded and thinly sliced
1/2 cup raisins
4 cups blueberries
4 (8 oz) half pint glass preserving jars with lids and bands

Steps:

  • PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. COMBINE sugar and water in a large, deep stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Add lemon and orange slices and raisins. Reduce heat and boil gently for 5 minutes. Add blueberries, increase heat to high and return to boil. Boil hard, stirring constantly, for 5 to 10 minutes, until mixture thickens. Remove from heat and test gel. If gel stage has been reached, skim off foam. LADLE hot conserve into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

BLUEBERRY-LEMON JAM



Blueberry-lemon Jam image

I love the combination of blueberry and lemon, so I can't wait to give this a try. From Ball Home Canning Products. It assumes you know safe and proper canning procedures.

Provided by Vino Girl

Categories     Jellies

Time 15m

Yield 7 8 ounce jars

Number Of Ingredients 5

4 1/2 cups blueberries
6 1/2 cups sugar
2 teaspoons lemons, rind of, grated
1/3 cup lemon juice
2 (3 ounce) envelopes liquid fruit pectin (Ball Fruit Jell)

Steps:

  • Prepare jars and lids according to manufacturer's instructions.
  • Combine blueberries, sugar, lemon peel, and lemon juice in a large saucepot.
  • Bring to a rolling boil over high heat; stir frequently.
  • Stir in pectin.
  • Boil hard for 1 minute.
  • Remove from heat and skim foam (if necessary).
  • Immediately ladle into hot jars, leaving a 1/4 inch headspace.
  • Cap and process for 15 minutes in a boiling water canner.

BLUEBERRY LEMON DROP JAM



Blueberry Lemon Drop Jam image

From mid-April to the end of July, you can find pints of Southern-grown blueberries at farmer's markets and even in some locally minded grocery stores. My home state of Georgia is one of the top producers of blueberries in the entire United States. An alternative to purchasing your pints is taking advantage of the numerous you-pick farms. And you won't have to look far - when news of blueberries' healthy antioxidant benefits hit the presses, blueberries exploded on the farmer's market scene like a pie-eating contest at a county fair - they're all over! Homemade blueberry jam will let you enjoy summer all year long.

Provided by Virginia Willis

Categories     condiment

Time 1h30m

Yield Makes about 8 cups or eight 1/2-pints

Number Of Ingredients 4

8 cups (4 pints) blueberries
4 cups sugar
Zest and juice of 2 lemons
Pinch fine sea salt

Steps:

  • Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside. Place several small plates in the freezer to use later to test the consistency of the jam.
  • Combine the blueberries, sugar, lemon juice and salt in a large, heavy-bottomed saucepan. Let stand until the berries start rendering their juice, about 15 minutes.
  • Bring the blueberry mixture to a boil over medium-high heat, stirring occasionally. The mixture will bubble up, rising high up the sides of the saucepan. Using a slotted spoon, skim off any light-colored foam as it collects on the edges. Cook the jam until it reaches the jelling point, 220 degrees F on an instant-read thermometer, 30 to 45 minutes. (If you don't have a thermometer, you can also dribble a few drops of the jam on a frozen plate. If it crinkles when you run a finger through it and your finger leaves a clear line in the jam, it's ready. If not, check it every 5 minutes or so.)
  • While the jam is cooking, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat. When the jam reaches the jelling point (220 degrees F) add the reserved lemon zest and stir to combine.
  • Place eight clean 1/2-pint jars (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) For each jar, insert a canning funnel and carefully ladle in the jam, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
  • Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 15 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of jam at room temperature for up to 1 year. Once the jam is opened, store in the refrigerator for up to 1 month.

BLUEBERRY PRESERVES



Blueberry Preserves image

This recipe for blueberry preserves is from "Mes Confitures: The Jams and Jellies of Christine Ferber." Try it on Popovers.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 3

2 1/4 pounds blueberries
3 3/4 cups sugar
Juice of 1 small lemon

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.

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