So it’s January, and all I hear from everyone is they want healthy recipes. Well, I got one for ya! Blueberry preserves are such an easy thing to make and so delicious. What are preserves? What is the difference between jelly, jam, and preserves? Not a whole lot to be honest, but it’s mostly the texture and the type of fruit that is used to make them. While jelly is made using fruit juice, it has the smoothest consistency. Jam has some small bits of fruit in it and preserves can have larger chunks of fruit. I usually prefer to make preserves because I like the chunks of fruit, especially if I’m using in another recipe. But, all three are a great healthy topping for toast in place of butter. Or, for me it just makes me use less butter haha.
So today I’m sharing my Blueberry Preserves recipe with you. Secretly, I made this recipe because I am going to be using this to make Blueberry Ginger Thumbprints that will be on the blog later this month. My Raspberry Thumbprint recipe has been super popular, so I wanted to give you guys another thumbprint option. That will be coming in a couple weeks when you’re all sick of your diets and ready to get back to normal. But, until then make this easy Blueberry Preserves recipe and enjoy!
Tips for making the best Blueberry Preserves
• You can use fresh or frozen blueberries for preserves. Whatever you have on hand is fine!
• Once the blueberries start to bubble, you can squish them with your spatula to break them up easier.
• If you want smaller fruit pieces, you can cut up the blueberries beforehand and you’ll end up with a smoother consistency.
Makes 6 ounces
8 ounces organic blueberries
57 grams (1/4 cup) organic cane sugar
1/2 teaspoon organic lemon juice
Add blueberries, cane sugar, and lemon juice to a medium pot. Cook over medium heat until the sugar has dissolved. Turn the heat to high and boil for 1 to 2 minutes, stirring occasionally.
Turn the heat back down to medium/low and simmer for about 10 minutes or until the consistency is thick. Transfer to a glass jar and let cool to room temperature.
Store in the fridge for up to 2 weeks.
High Altitude – Follow recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!