Paula’s Homemade Blueberry Lemon Preserves
By Paula DeenJUMP TO RECIPE
- 5 cups blueberries
- 6 1/2 cups sugar
- 2 zested and juiced lemons
- 2 (3 oz) envelopes (ball fruit jell) liquid fruit pectin
- 7 (8 oz) canning jars and lids
Prepare jars and lids according to manufacturerâs 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 1/4â 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. Makes 7 jars.