It's canning season again. Time to bring out the canning equipment. It is going to be a busy summer. This week I found some wonderful strawberries, black berries, raspberries, and blueberries. I decided to make Strawberry Jam, Triple Berry Jam, and Blueberry Conserve. All three of these items can be used on toast, ice cream topping, pound cake topping, waffle and pancake topping, in thumbprint cookies, etc. Use your imagination. I hope you fall in love with the process of canning. It is well worth the time and effort. Blueberry Conserve - Makes 4 Half Pints - Do Not Double Recipe
- 2 Cups of Water
- 4 Cups of Sugar
- 1/3 Cup Peeled, Thinly Sliced, and Chopped Lemon
- 1/2 Cup Peeled, Thinly Sliced, and Chopped Orange
- 1/2 White Raisins
- 1 Quart Blueberries
- 1/2 Finely Chopped Walnuts
Bring water and sugar to a boil; add lemon, orange and raisins. Simmer 5 minutes.
Stir in blueberries. Cook rapidly almost to gelling point. (When gelling point is reached, jelly breaks from spoon in a sheet.) This process takes about 30 minutes. To prevent sticking, stir frequently.
Ladle hot conserve into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Wipe rim of jar with moistened cloth. Adjust two-piece caps.
Process 15 minutes in a boiling water canner.
Turn off burner and let jar rest 5 minutes in hot water. Remove from canner and place on a towel. Let jars cool for 24 hours. Remove rims for storage. May be stored 1 year. Refrigerate after opening up to three weeks.