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Paula’s Homemade Blueberry Lemon Preserves

By Paula Deen


Difficulty: Medium

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 5


  • 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 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. Makes 7 jars.

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