Blueberry Cassis Preserves Recipes

Steps:

• Place the sugar and cassis in a large (8-by-4-inch) heavy-bottomed saucepan. Add the rhubarb, blueberries, apple, and lemon zest and toss well to coat the fruit with the cassis and sugar. Cover the pot and cook over medium heat for 5 to 10 minutes, until there is a lot of liquid and it comes to a full boil. Lower the heat and cook uncovered at a low boil for 35 to 40 minutes, stirring occasionally, until the fruit has disintegrated and the mixture has thickened. (I test a little by putting some jam in a dish in the freezer to check the consistency when it cools.) If necessary, cook for another 5 minutes. Set aside to cool, then refrigerate.

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:

• Combine blueberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil over medium-high heat. Smash blueberries. Reduce heat and simmer, stirring constantly, until blueberry preserves have thickened, 15 to 20 minutes.

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:

• 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.

Steps:

• Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

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:

• 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.