Homemade Blueberry Preserves
Prep:
|
Cook:
15-20 minutes
8 servings
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Ingredients
3 cups unsweetened blueberries (frozen and thawed, or fresh)
¾ cup honey – local is best (you can use more or less depending on how tart your berries are)
2 TBSP lemon juice
1 tsp lemon zest
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500 grams unsweetened blueberries (frozen and thawed, or fresh)
177 ml (255 grams) honey – local is best (you can use more or less depending on how tart your berries are)
2 TBSP (30 ml) lemon juice
1 tsp (5 ml) lemon zest
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Rating
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Dietary Therapies
IBD-AID P3
SCD
mSCD
AIP
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Egg Free
Nut Free
Soy Free
Instructions
- Place the blueberries in a medium sized saucepan and crush them with the back of a fork or using a potato masher.
- Add the honey, lemon juice, and lemon zest, then bring to a boil over medium-high heat.
- Stir frequently while the mixture boils for 15-20 minutes and it starts to thicken.
- The best way to test if it’s done is to put a spoonful in the freezer for 5 minutes. If it won’t easily pour off of the spoon when you remove it from the freezer, then it’s done.
- Skim off any foam, then ladle the jam into a sterilized jar.
- Serve with 6 oz of Greek yogurt (plain, nonfat).*
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Nutritional Info
Storage
Store tightly covered in the fridge for a couple of weeks or you can use canning methods to store in a pantry for longer storage.
Notes
*For SCD and mSCD and lactose-free: use SCD homemade yogurt fermented 24 hours. Dairy-free: do not serve with yogurt.
Used with permission from
UMass Medical School Center for Applied Nutrition
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