Paula’s Homemade Blueberry Lemon Preserves

By Paula Deen

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Paula’s Homemade Blueberry Lemon Preserves Recipe

25 reviews • 0 questions

Difficulty: Medium

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 5

Ingredients

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

Directions

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.

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Reviews (25)Questions (0)

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Katherine

June 15, 2016

This is my favorite blueberry preserves recipe.

JUDY

August 30, 2013

Do you have any recipes for preserves that use less sugar? I am chubby enough! I eat blueberries almost every day and don't add sugar -- why add more sugar that you have blueberries? Does the sugar affect the consistency of the preserves? And I can't use the manmade "sugars."

Lisa Dooley

August 23, 2013

I love blueberry lemon jam and have recently become a convert to the reduced sugar jams you can make with Sure-Jell in the pink box. They only use a bit more than half the sugar of full sugar jams and I'd say the fruit flavor is even better, more intense. They also set up beautifully. As a newly diagnosed diabetic I can now enjoy a bit of this delicious jam without worrying about my blood sugar going sky high. Highly recommend that Sure-Jell pink box. I've made both blueberry and strawberry jams and both are wonderful.

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No questions