Going Down Blueberry Memory Lane with Paula

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Going Down Blueberry Memory Lane with Paula

By Libbie Summers, Food Editor

There are many great things about my job…mornings like this are at the top of the list.

Paula LOVES to cook a big country breakfast, and I love to eat it. An early morning last year, I was over at her home getting organized for a photo shoot scheduled the next day. Paula, still in her housecoat, made grits and a chicken fried steak with the richest of homemade brown gravy. Flaky biscuits just out of the oven and the most delicious fresh blueberry preserves for slathering on the biscuits. We gossiped just a little, but there really wasn’t much talking because we all had our heads down eating…Paula, Michael, Brandon and myself. Okay, truth be told, Brandon was watching his figure and wasn’t really eating…we happily shared his portion. Of course I loved the creamy grits, chicken fried steak and gravy but it was the fresh blueberry jam with just a hint of lemony zing that I still remember a year later.

Blueberry season is a special time here in the south, and we salute it this month on pauladeen.com with delicious recipes and wonderful stories about this little blue ball of indigo goodness. I hope something inspires you to pick up a quart of berries and bake a fresh blueberry cobbler. Make a tasty memory with your family…like my blueberry breakfast with Paula.

Paula’s Homemade Blueberry Lemon Preserves
Yields 7 (8 oz.) Jars

Ingredients:
5 cups blueberries
6 1/2 cups sugar
Zest of two lemons
Juice of two lemons
2 (3 ounce) envelopes liquid fruit pectin (Ball Fruit Jell)
7 (8 oz.) Canning Jars with lids

Directions:

Prepare jars and lids according to manufacturer’s instructions.

In a large saucepan over high heat add blueberries, sugar, lemon zest and lemon juice. Stir frequently while bringing to a rolling boil. Stir in pectin and continue boiling for 1 minute. Remove from heat.

Skim any foam if necessary and ladle into the hot prepared jars. Be sure to leave at least a 1/4” space at the top of the jar. Place the cap on the jars and process for another 15 minutes in a canner with boiling water.

Eat something homemade…preferably blue,
Libbie

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Reader Comments:

Hey Tassie! In my experience, liquid and powdered pectin are not interchangeable. The Liquid version is always added after boiling but most types of powdered are added to the raw fruit or juice. Whenever possible, I let the natural pectin in the fruit do the work and don’t add anything additional.

By Libbie Summers, Paula Deen Senior Food Editor on June 12, 2010

I would love to try this recipe as I find making jams relaxing and love to try new varieties.
I have a question though, how do you substitute the liquid pectin for the powder? I normally use sure gel powder

By Tassie on June 09, 2010

HELP!!
I would like to print a few of your recipes but I can’t find the area where it says print. Please comment.
Thank you, Mk.

By mk on June 09, 2010

We are preparing for a trip to the states by cleaning out the freezer of all our wonderful Alaskan Blueberries and huckleberries. Making up jam for family. While waiting for the boiling bath to finish I decided to check my e-mail. Found the newest article ‘Going Down Blueberry Memory Lane” Your recipe looks easy and yummy. The next batch I’m going to use this recipe. I’ll have to let you know later how it turned out with blueberry’s closer to heaven. I love getting all the wonderful recipes. Paula you are my culinary inspiration as I explore the kitchen more and more. Thank you.

By Michelle on June 08, 2010

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Going Down Blueberry Memory Lane with Paula