Old-Fashioned Blueberry Preserves for Canning 

Every summer, I make at least one batch of blueberry preserves. It’s one of those simple canning recipes that just feels worth doing: sweet, classic, and so good spread on warm toast or tucked into a holiday gift basket months later. If you’re new to preserving, this is a perfect place to start.

These are delicious for breakfast. Try it on French toast. It’s heavenly! These also make great housewarming or Christmas gifts (for all you plan ahead people).

Ingredients and Tools You’ll Need

You can use frozen blueberries as long as they are thawed and drained well. The lemon juice is optional, but it helps to balance the sweetness and helps the preserves to set.

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If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• potato masher (or fork)
• 8-quart pot
• Water Bath Canner

Ingredients

• 4 cups blueberries, about 1 ½ quarts (if using frozen, thaw and drain them well)
• 1 1.75 oz package powdered pectin
• 4 cups sugar
• 2 tablespoons lemon juice (optional)

How to Make Blueberry Preserves

Step One: Prep

Prepare your jars by washing them in hot, soapy water. Place them in your water bath canner and fill the canner up so the jars are fully submerged in water. Place over medium heat. Place the lids and rings in a saucepan filled with water and place them over medium-low heat. Do not boil.

Step Two: Mash Half The Blueberries

Measure out 2 cups of the blueberries. Using a potato masher, mash the blueberries.

Step Three: Combine And Heat

In an 8-quart pot, add the crushed and the rest of the whole blueberries. Place over a burner and set the heat to medium-high.

Step Four: Add Pectin And Lemon Juice

Add the package of pectin and lemon juice (if using), and stir to combine. Bring the mixture up to a rolling boil.

Step Five: Add Sugar

Once the mixture hits a full rolling boil, add the sugar all at once. Stir to fully combine.

Step Six: Stir And Boil For 1 Minute

Stirring continuously, bring the mixture to a full rolling boil. Once it hits this stage, set a timer for 1 minute. After a full minute, remove the mixture from the heat.

Step Seven: Fill

Remove the jars from the water bath canner. Place the canning funnel over a jar and ladle the hot mixture into the jars, leaving a ¼” headspace. Using a debubbler, remove any air bubbles in the mixture.

Step Eight: Wipe And Fasten

Wipe the rims of the jars with a clean, damp towel. You can add some white vinegar to the towel to make sure the rims are clear of any residue. Add the lids and rings to the jars, and tighten the rings until they are fingertip-tight.

Step Nine: Process

Transfer the jars back into the water bath canner. Make sure the jars are fully submerged in the water with at least 1 inch of water over the jars. Bring the water to a boil. Once it hits a boil, set your timer for 10 minutes.

Step Ten: Rest

After 10 minutes of boiling, remove the water bath canner from the heat, remove the lid, and let the jars sit in the canner for 5 minutes. Transfer the jars to a heat-proof surface.

Step Eleven: Cool And Check Seals

Let the jars cool completely for 12-24 hours. After they’ve cooled completely, check the seal of the lids. You’ll do this by pressing the middle of the lid. If it doesn’t snap up, you have a seal. Remove the rings and store the jars in a cool, dark place for up to 18 months or per your lids manufacturer’s recommendations.

Storing & Serving Blueberry Preserves

Keep the jars in a cool, dark place, such as a pantry or cupboard. They can last up to 18 months if stored properly.

You can use these for breakfast or dessert!

• Serve over French toast or pancakes.
• Make some scones and spread some clotted cream and preserves over them.
• Spoon them over red, white, and blue Patriotic ice cream.
• Use them to top a cheesecake.

More Blueberry Recipes You’ll Love

• Blueberry lemon sourdough bread tastes absolutely amazing!
• This sourdough blueberry quick bread makes a quick breakfast.
• If you want your blueberries thinner, turn them into blueberry syrup.
• Make some blueberry pie filling to have on hand to make blueberry cobbler or a fried blueberry hand pie.

Printable Recipe