Water Bath Canning Blueberry Conserve
The perfect pectin-free blueberry conserve recipe! Fresh blueberries, raisins, oranges, and lemons cooked to a thickened consistency with sugar and water, then water bath canned for long-lasting preservation.
Equipment
- canning jars, lids and rings
Ingredients
- 4 c fresh blueberries
- 4 c granulated sugar
- 1/2 c raisins
- 1 lemon thinly sliced
- 1 orange thinly sliced
- 2 c water
Instructions
PREP
- Wash blueberries, lemon and orange. Cut off ends of lemon and orange, then in half, remove seeds, and thinly slice
COOK
- In a large saucepan, combine water, sugar, lemon, orange, and raisins. Cook at a simmer (180°F) for 10 minutes and then add the blueberries. Bring mixture to a boil over medium-high heat, cooking rapidly to the gelling point (220°F). Stirring frequently to ensure the mixture doesn't burn to the bottom of the saucepan
FILL
- Prepare jars and rings according to water bath canner instructions. Fill hot jars leaving 1/4" headspace. Remove bubbles. Clean jar rim with white vinegar. Add lid and finger tighten rings. Place in water bath canner and bring to a boil
PROCESS
- Cover the jars with 1" water and process over medium-high heat in a rolling boil for 15 minutes (when using half-pint jars). Remove from water bath canner, set aside and leave untouched until seals pop. Let cool for 12 hours before handling jars
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