Directions:
1. COMBINE blueberries, 2 cups of the water and lemon zest in
a large stainless steel saucepan. Bring to a gentle boil over
medium heat and boil gently for 5 minutes.
2.TRANSFER to a dampened jelly bag or a strainer lined with
several layers of cheesecloth set over a deep bowl. Let drip,
undisturbed, for at least 2 hours.
3.PREPARE boiling water canner. Heat jars and lids in
simmering water until ready for use. Do not boil. Set bands
aside.
4.COMBINE sugar and remaining 4 cups water in a clean large
stainless steel saucepan. Bring to a boil over medium-high
heat, stirring to dissolve sugar, and cook until temperature
reaches 230°F, adjusting for altitude. Add blueberry juice.
Increase heat to high, bring to a boil and boil for 5 minutes,
stirring occasionally. Remove from heat and stir in lemon
juice.
5.LADLE hot syrup into hot jars leaving 1/4 inch headspace.
Wipe rim. Center lid on jar. Apply band until fit is fingertip
tight.
6.PROCESS jars in a boiling water canner for 10 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.
Related Food Story
Blueberry Basics
Cooking Good
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