Blueberry Preserves without Pectin Against All Grain | Against All Grain - Delectable paleo recipes to eat & feel great

By Bailey1_

Ingredients

• 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

Details

Servings 1
Adapted from againstallgrain.com

Preparation

Step 1

Place the blueberries in a medium sized sauce pan and crush them with the back of a fork or using a potato masher.

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.
Skim off any foam, then ladle the jam into a sterilized jar.
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.