What a great season for blueberries! I love eating these in season, but will also freeze some on cookie sheets and then fill gallon freezer bags with them. They make a great addition to smoothies, homemade blueberry "ice cream" with just Greek yogurt, some honey and a rocket blender. Or just eaten frozen they are a surprisingly sweet dessert.
But a great way to capture summer in a jar is making preserves with blueberries. I've made many combinations through the summers: plain, or with: orange, lime, cherries, raspberry.
I've even used these and added diced habanero to make a sweet/spicy counterpoint to brie. The buttery richness of brie against this sweet, tangy, spicy chutney rocks!
The recipe below is a favorite combo of mine--blueberry with lime.
Makes 3-4 half pint jars
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| I use rough chop on the lime peel, I like the bite of them in the preserves. |
4 cups sugar
1/3-1/2 cup lime juice
lime peel, fine or rough chop depending on your preference (lime peel from 2 limes)
Place sugar, blueberries, lime juice and peel in medium heavy bottom non-reactive pot, bring to a boil. Continue to cook over medium heat for approximately 40 minutes. If you are using a candy thermometer, once it reaches 220 pour into sterilized jars and process.
If you are not using a thermometer see below.
**If you are not using thermometer-- place a plate in the freezer for a few minutes, remove from freezer and place a teaspoon of preserves on plate. Put back in freezer for a minute and then take plate out. When you nudge the preserves they should be thickened and hold a bit of shape where you pushed into them. Now pour into sterilized jars and process, 10 minutes for half pint jars.
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