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Recipe: Blueberry Conserve
Similar Categories: Blueberry, Conserve
1 orange
1 lemon
3 cups water
5 cups sugar
1/2 cup dark seedless raisins
6 cups blueberries, stemmed and washed
With vegetable peeler, remove each outer rind of the orange and the lemon, cutting so thinly that none of the white underlayer comes with it; chop fine. Remove and chop the pulp, discarding any seeds. Bring the water and sugar to a boil in a large stainless steel kettle, and add orange, lemon, and raisins; simmer for about 5 minutes. Add the blueberries, and cook over moderate heat until the mixture thickens, about 30 minutes, stirring often to prevent sticking. Pour boiling hot into hot 1/2-pint jars leaving 1/4 inch headroom. Adjust the lids and process in a boiling-water bath canner for 10 minutes. Remove and complete seals if necessary.
This is especially good as a topping for ice cream of plain white or yellow cake.
1 lemon
3 cups water
5 cups sugar
1/2 cup dark seedless raisins
6 cups blueberries, stemmed and washed
With vegetable peeler, remove each outer rind of the orange and the lemon, cutting so thinly that none of the white underlayer comes with it; chop fine. Remove and chop the pulp, discarding any seeds. Bring the water and sugar to a boil in a large stainless steel kettle, and add orange, lemon, and raisins; simmer for about 5 minutes. Add the blueberries, and cook over moderate heat until the mixture thickens, about 30 minutes, stirring often to prevent sticking. Pour boiling hot into hot 1/2-pint jars leaving 1/4 inch headroom. Adjust the lids and process in a boiling-water bath canner for 10 minutes. Remove and complete seals if necessary.
This is especially good as a topping for ice cream of plain white or yellow cake.
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