This is a great fresh preserve meaning that it must be refrigerated. It is great for pancakes, waffles, French toast, or even to put in your oatmeal in the morning. You can use your canning tools and keep this one over the winter as well!
Ingredients
- 4 C fresh blueberries, rinsed and any remaining stems removed
- 1 1/2 C white granulated sugar
- 1 tsp lemon juice
- 2 tbsp pectin
Instructions
- In a large pot, bring the mix together the sugar and blueberries. Bring to a boil.
- While the mixture is boiling, smash the blueberries. You can use the bottom of a hefty glass or a potato masher.
- Add lemon juice and pectin. Mix well and reduce heat to a simmer. Simmer for a few minutes or until slightly thickened.
- Remove the sauce from the heat. Transfer to jars and refrigerate for up to two weeks.
Recipe from This Gal Cooks
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