Blueberry Preserves for Canning (A Fresh + Sweet Recipe
If you know me, you know I love canning and preserving just about anything. And blueberries are certainly no exception. This blueberry preserves canning recipe will show you how to enjoy the sweet taste of summer all year long.
This waterbath canning recipe will guide you through the process step-by-step. Make sure to achieve a full rolling boil when adding the pectin and sugar. This way your preserves will set perfectly. Ready to get started?
Blueberry Preserves Canning Recipe
Equipment
- potato masher
- 8-quart pot
Ingredients
- 4 cups blueberries about 1 ½ qt
- 1 1.75 oz package powdered pectin
- 4 cups sugar
- lemon juice (optional)
Instructions
- Prep canner, jars, lids, and rings for canning. 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.
- Mash half the blueberries. Measure out 2 cups of the blueberries. Using a potato masher, mash the blueberries.
- Combine with whole blueberries and heat. In an 8-quart pot, add the crushed and whole blueberries. Place over a burner and set the heat to medium-high heat.
- 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.
- Add sugar. Once the mixture hits a full rolling boil, add the sugar all at once. Stir to fully combine.
- 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.
- Fit hot jars with preserves. Remove the jars from the water bath canner. Place the canning funnel over a jar and ladle the hot mixture into the hot jars leaving a ¼” headspace. Using a debubbler remove any air bubbles in the mixture.
- Wipe rims and fasten lids and rings. Wipe the rims of the jars with a clean, damp towel. You can add some white vinegar to the towel to ensure the rims are clear of any residue. Add the lids and rings to the jars, and tighten the rings until they are fingertip-tight.
- Process in canner. Transfer the jars back into the water bath canner. Make sure the jars are fully submerged in the water with at least 1” of water over the jars. Bring the water to a boil. Once it hits a boil, set your timer for 10 minutes.
- Let jars rest in the canner, then remove them. After 10 minutes of boiling, remove the water bath canner from the heat, remove the lid, and allow the jars to sit in the canner for 5 minutes. Transfer the jars to a heat-proof surface.
- Cool and check seals. Allow the jars to 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.
I absolutely love making blueberry preserves. It is a delicious spread for breakfast. (Have you ever had it on french toast before? Heavenly! 😋 ) Not only is this great for eating, but it’s also great as a gift!
I hope you love this recipe as much as I do!
Key Ingredients and Tools
Having the right tools and ingredients is key to success. Here are a few important items you’ll need:
- Powdered pectin. This helps your preserves set properly. Look for it in the baking aisle or with the canning supplies.
- Lemon juice. Optional but recommended to enhance the blueberry flavor and balance the sweetness.
- Potato masher. Essential for mashing the blueberries to the right consistency without pureeing them completely.
- Canning funnel. Makes filling jars easier and prevents spills, ensuring a clean and efficient process.
- Debubbler. This tool helps remove air bubbles from the jars, which is important for a proper seal and preventing spoilage.
With these tools and ingredients on hand, you’re all set to make delicious blueberry preserves at home!
Troubleshooting and Help
Yes, you can use frozen blueberries! Just make sure to thaw and drain them well before using to avoid extra liquid in your preserves.
Lemon juice is optional, but I highly recommend it. It adds a nice tang and helps balance the sweetness. Plus, it can help with the setting process.
No worries! You can use a fork or even a blender on a low setting. Just be careful not to over-blend; you want some texture in your preserves.
After they’ve cooled, press the center of each lid. If it doesn’t pop up, your jars are sealed. If it does pop, you can reprocess the jar or refrigerate it and use it first.
It’s best to stick to the recipe since the sugar helps with the setting process and preserving the fruit. If you want a low-sugar version, look for a pectin designed for low-sugar recipes.
Properly sealed and stored in a cool, dark place, your blueberry preserves can last up to 18 months. Just make sure to check the seal before using it.
I hope you enjoy your blueberry preserves. They are a tasty breakfast addition, and make an excellent house warming or hostess gift! With a few simple ingredients and tools, you can create delicious preserves to share with family and friends or keep for yourself. Happy canning!
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.