This recipe is so easy, I'm typing it up as the stuff is processing.
For more information about canning, check out this site by the National Center for Home Food Preservation: http://www.uga.edu/nchfp/how/general.html
Blueberry Lemon Sauce
Ingredients
- 4 pints blueberries, washed
- 1 lemon, zested and juiced
- 1 cup sugar
- 1/2 cup orange juice
Canning supplies: canning pot, jars, lids, bands, etc.
Method
- Prepare jars and lids per manufacturer instructions. Prepare canning pot with water to full boil, ready to process jars.
- In a large pot, combine the lemon juice and zest, sugar, orange juice, and blueberries. Bring to a boil, stirring occasionally.
- Lower the heat and simmer blueberry mixture for 2 minutes, stirring to completely dissolve the sugar.
- Ladle sauce into jars, leaving 1/4in head space. Wipe rim clean, attach lid and band.
- Process in canning pot for 15 minutes./li>
- Remove jars and allow to cool on a rack. At this point, the jars make a cool popping sound as they are sealing. Allow jars to sit out for 24 hours. Place any jars that do not seal into the fridge.
If you don't care to can you can refrigerate for up to 3 months.
Makes about 3 pints..This sauce is ridiculously good. It reminds me of a nice blueberry syrup, perfect for pancakes, french toast, or crepes.
No comments:
Post a Comment