Homemade Blueberry Preserves
• 3 cups blueberries (frozen and thawed or fresh)
• 3/4 cup honey (you can use more or less depending on how tart your berries are)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 3 cups blueberries (frozen and thawed or fresh) • 3/4 cup honey (you can use more or less depending on how tart your berries are) • 2 tablespoons lemon juice • 1 teaspoon lemon zest
1. Place the blueberries in a medium sized sauce pan and crush them with the back of a fork or using a potato masher.
2. Add the honey, lemon juice, and lemon zest, then bring to a boil over medium-high heat. Stir frequently while the mixture boils for 15-20 minutes and it starts to thicken. The best way to test if it’s done is to put a spoonful in the freezer for 5 minutes. If it won’t easily pour off of the spoon when you remove it from the freezer, then it’s done.
3. Skim off any foam, then ladle the jam into a sterilized jar.
4. Store tightly covered in the fridge for a couple of weeks or you can use canning methods to store in a pantry for longer storage.
5. Serve with 6oz of Greek Yogurt (plain, nonfat).
Serving size: 1 oz (Recipe makes 8 servings).
Key Nutrient Facts: Again, yogurt is a great probiotic (it has many beneficial live bacteria within it). Blueberries are also prized for their antioxidants.
Total Fat: 0.37g
Fructose: 15.8g (natural sugar found in fruits)
Good source of Vitamin A and C, Calcium, and antioxidants.