blueberry lemon sauce

This recipe is so easy, I'm typing it up as the stuff is processing.

Blueberry-Lemon Sauce

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.

1. Prepare jars and lids per manufacturer instructions. Prepare canning pot with water to full boil, ready to process jars.
2. In a large pot, combine the lemon juice and zest, sugar, orange juice, and blueberries. Bring to a boil, stirring occasionally.
3. Lower the heat and simmer blueberry mixture for 2 minutes, stirring to completely dissolve the sugar.
4. Ladle sauce into jars, leaving 1/4in head space. Wipe rim clean, attach lid and band.
5. Process in canning pot for 15 minutes.
6. Remove jars and allow to cool on a rack. At this point, the jars make a cool popping sound as they are sealing.
   

Makes about 3 pints.

If you don't care to can you can refrigerate for up to 3 months.

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


This sauce is ridiculously good. It reminds me of a nice blueberry syrup, perfect for pancakes, french toast, or crepes.