I was selected to host a Ball Discover You Can canning party through House Party
My dad, the boys, and I went out picking Blueberries two days before, so we had fresh, organic blueberries to can. I had $30 worth of blueberries and after 20 something half pints of blueberry-lemon preserves and 5 half pints of blueberry syrup, I STILL had blueberries!!!!!!!
I decided to make Paula Deen's Blueberry-Lemon Preserves. I had bought her Paula Deen magazine last year with the recipe in it. I have already made a few of her canning recipes, so we thought we would give this one a try. Oh.Em.Gee..... My husband doesn't even like blueberries (thanks honey for telling me BEFORE I picked & bought 12lbs of blueberries), but we ALL LOVE this recipe!! I think we've already gone through 4 or 5 half-pints in the last month alone.
5 cups blueberries
6 1/2 cups sugar
Zest of two lemons
Juice of two lemons
2 (3 ounce) envelops liquid fruit pectin (Ball Fruit Jell)
7 (8 oz.) Canning Jars with lids
Prepare jars and lids according to manufacturer’s instructions.
In a large saucepan over high heat add blueberries, sugar, lemon zest and lemon juice. Stir frequently while bringing to a rolling boil. Stir in pectin and continue boiling for 1 minute. Remove from heat.
Be sure to leave at least a 1/4” space at the top of the jar.
Since I had a ton of blueberries left over, I made Blueberry Syrup
I do hope you will try this Blueberry Lemon Preserves recipe!! My friend Fairlight over at Polka Dot Tree asked me for this recipe and did her own batch.