Ingredientes para Blueberry Conserve
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Como fazer Blueberry Conserve
- Combine 4 cups of water and 4 cups of sugar in a large saucepan. Bring to a rolling boil over medium-high heat, stirring until sugar dissolves completely.
- Add 1/4 cup lemon juice, 1/4 cup orange juice, and 1/2 cup raisins to the boiling mixture.
- Reduce heat to a simmer and cook for 5 minutes.
- Gently stir in 6 cups of fresh blueberries.
- Increase heat to medium-high and cook rapidly, stirring frequently to prevent sticking, until the conserve has thickened significantly (about 30 minutes). The conserve will be thick enough when a small amount placed on a chilled plate wrinkles slightly when pushed with a finger.
- While the conserve simmers, prepare your jars: wash jars and lids in hot, soapy water. Rinse thoroughly and sterilize in boiling water for 10 minutes.
- Ladle the hot conserve into the hot sterilized jars, leaving 1/4-inch headspace at the top.
- Remove air bubbles by gently running a non-metallic utensil around the inside of the jar.
- Wipe the jar rims clean with a damp cloth.
- Secure the two-piece lids and rings fingertip tight.
- Process the filled jars in a boiling-water canner for 15 minutes (adjust processing time according to your altitude – consult a canning guide for specifics).
- Carefully remove jars from the canner and place them on a towel-lined surface. Allow to cool completely undisturbed.
- Listen for the distinctive ‘pop’ sound as the jars seal. If any jars don’t seal, refrigerate and use within a week.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
910g
Fat
0g
Carbs
80g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Appetizers Canning Condiments Etc Fruit American Holiday Event Kid Friendly Low Fat Vegetarian Spreads Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Inexpensive Healthy 2 Low In Something Berries Blueberries Equipment Number Of Servings Technique
