Ingredients:
- blueberries 2 1/2 cup (400g)
- sugar 1 1/4 cup (300g)
- 1 Tbsp lemon juice
Instructions:
- Add the blueberries in a 2qt saucepan, cover them with the sugar and add the lemon juice. Mash them a little bit and mix.
- Cook them on mid-to-low heat for 20-25 mins stirring every so often.
- Sterilize the jars if you want to keep the preserve more than a week or two.
- IMPORTANT: Boil jars for 10 min and wash the lids with soap.
- Add the preserve while it’s hot in the hot jars, flip upside down. This will create vacuum.
- Once at room temp, you can store the jars anywhere at room temp if they were properly sterilized. If not, eat the preserve in a week or two, but keep it refrigerated.
- Add a slice of lemon on top of the preserve. It will keep it moist and prevent early spoilage. Feel free to eat the slice at the end.
- You’ll get 80% of the total sugar/blueberries mix, approximately 560g or 3 cups preserve.
