Blueberry Recipes

Blueberry Jelly

Put 2 cups of fresh Blueberries in a medium-sized pot with 1/2 cup water. Bring to a boil and cook 2 or 3 minutes (long enough for all the berries to explode). Strain this thru muslin to get clear juice.

A summer time favorite

3 1/2 cups Blueberry Juice

5 cups cane sugar

1 package of pectin

2 teaspoons lemon juice

Combine fruit juice, lemon juice and pectin in a medium size pot (a pot big enough so that when the jelly boils, it will have plenty of room). Boil for 1 minute then add the sugar. Bring back to a full rolling boil and cook for 1 more minute (time is important here). Remove from heat and let sit for a couple of minutes. Using a skimmer or slotted spoon, remove any bubbles or other things floating on top. Carefully ladle into 8 ounce canning jars (you can use 16 ounce, but I always prefer 8 ounce). Clean tops of jar and place clean domes and rings. Process in canning pot 10 minutes. Remove from boiling water and let sit undisturbed over night. In AM check for unsealed jars that will have to be reprocessed. Jars are ready to eat.

The processing of the jars in the canning pot with boiling water at least 2 inches above the lids is the same for all the recipes on this page. I will not repeat the processing for each one, so just refer to this, if needed.

Blueberry Jam

6 cups of washed blueberries

6 cups cane sugar

1 package of pectin

Crush berries and add pectin. Bring to a boil then add the sugar. Bring back to full boil and cook 1 minute. Skim and ladle into 8 ounce jars and process.

Nothing beats home-made goodness

Blueberry Preserves

4 cups blueberries, washed and drained.

4 cups cane sugar

Combine berries and sugar in a large bowl, let stand for an hour, (til juice begins to flow from berries). Put mixture into pot and bring to a boil very slowly (you don’t want to do this too fast because it will stick. You don’t want the berries to break up, you want as many as possible to stay whole). Gently stir and cook till the juice gets to the jelly stage (the bubbles start to stick together and the juice is slow to drip from your spoon). Skim and process.

Blueberry Syrup

6 cups blueberry juice

3 cups cane sugar

3 cups light corn syrup

Combine all ingredients and simmer slowly. When everything is completely mixed and slowly boiling, remove from heat and skim. Ladle into jars or if available syrup bottles or syrup containers. Seal the containers promptly after putting in the liquid. If you use canning jars, process as usual. If you use bottles or something similar, keep refrigerated when not in use. To get blueberry juice to use, put 2 cups berries in pot with 1/2 cup water and boil till all berries have exploded. Strain and use juice. If you want to add some fresh berries so that you have chunky Syrup add about 1 cup of fresh berries just before you finish cooking.

Blueberry-Orange Marmalade

A Mixture Mother Nature would love

5 cups  blueberries

6 cups sugar

3 cups oranges (cut into sections, no white membrane)

1/2 cup Julienne strips of orange peel

3 cups water

Mix berries and sugar in large pot. Chop orange segments (cut from whole orange after you cut all the rind off. Do this carefully to make sure you only get the segments). Take a peeler and cut away some of the out side of the orange. Peel lightly so you only get orange part. Cut these orange rind pieces into julienne strips (very tiny). Boil these strips in 1 cup water for 2 or 3 minutes then drain. Take strips and slowly cook in 1/2 cup sugar and 1/2 water. Cook til these strips are tender and are almost candied. Add strips to berries and sugar and orange segments. Heat til you have a full boil, reduce heat and simmer till your juice starts to thicken (about 45 minutes) stirring to keep from sticking. Put into jars and process.

If you don’t want to stand at your stove and cook for 45 minutes you can put your boiling mixture in a crock pot, let it simmer with the lid off. You still have to keep stirring occasionally. Cook until you get the right thickness. How long will depend on the amount of liquid from the oranges and blueberries. Either way, you want a nice thick liquid to go with the fruit. After you jar and process you will appreciate the time you spent making this marmalade.

I hope you try some of these recipes. I am sure you will be surprised at how delicious they are. If you use them for gifts, the recipient will be very happy with something that you made.

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About Pete Austin & The Austin House

My wife, Mary Lynn and I had a very sucessful canning business for over 15 years, called The Austin House Jams & Jellies. We had to close it due to pure health. I will be writing a blog about some of the recipes, and how to use them. Also some of the interesting, funny, weird things that have happened in our traveling with the business. If you follow me, you will see that I look at things just a little different than others. If you look at the header at the top of the page, you see that I am looking at things. Making sure eveything looks as good as possible.
This entry was posted in Blueberry, Cooking, Food Preservation, Home Made, Marmalade, Old Fashioned, Oranges, Preserves, Recipe, Syrups and tagged , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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