Ingredients for Blueberry Cassis Preserves
- Fresh Blueberries
- Lemon, Juice Of
- 4 cups granulated sugar
- Creme De Cassis
- Ground Allspice
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How to Make Blueberry Cassis Preserves
- Gently pick through 4 cups of fresh blueberries, removing any stems, leaves, or damaged berries.
- Wash the blueberries and place them in a large preserving pan with 2 tablespoons of lemon juice.
- Cook over medium heat, stirring occasionally, until the berries begin to soften and release their juices (approximately 10-15 minutes).
- Add 4 cups of granulated sugar and stir well to combine. Bring the mixture to a rolling boil, stirring constantly to prevent scorching.
- Boil vigorously for 10 minutes, stirring frequently to avoid sticking.
- Reduce heat to a simmer. Stir in 1 cup of cassis liqueur and 1/2 teaspoon of ground allspice.
- Continue to simmer for 5-7 minutes, or until the preserve has thickened and reaches a temperature of 221°F (105°C) on a candy thermometer. This indicates the setting point.
- Carefully ladle the hot preserve into sterilized half-pint jars, leaving 1/2 inch of headspace at the top of each jar.
- Wipe the rims of the jars clean with a damp cloth. Secure lids and rings.
- Process the filled jars in a boiling water bath for 5 minutes. Ensure jars are completely submerged.
- Remove jars from the water bath and let them cool completely. You should hear a satisfying "pop" as the jars seal.
- Check the seals to ensure they are properly sealed. Label and store in a cool, dark place for up to 1 year.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
857g
Fat
0g
Carbs
73g
