The warmer weather brings a plethora of fresh fruits to the market. Or perhaps you’ve been blessed with a bounty of fresh blueberries from your garden. Sometimes it’s hard to keep up and eat all of nature’s goodness when it all ripens at the same time. This easy stovetop method makes it so simple to preserve summers bounty so you have more time to enjoy all the fresh fruit that summer brings. And there’s just enough to share some with friends. This easy preserving method doesn’t require any fancy canning equipment and can be made in about 30 minutes using just 4 ingredients. It’s a great way to get your feet wet with preserving fruit without all the hassle and work involved in the more traditional canning method.
I couldn’t resist picking up these beauties to whip up a small batch of refrigerator preserves. I knew they would make a delicious batch of refrigerator Blueberry Lemon Preserves.
Start by zesting and juicing a lemon. Set aside.
Wash blueberries under cold running water. Drain off excess water.
Cut blueberries in half if you have extra large blueberries like these.
Place the blueberries in a large saucepan. Break them up further with a potato masher or pastry cutter. You want a nice chunky texture. The blueberry chunks in the preserves are utterly delectable!
Add sugar, lemon juice and lemon zest to the pot. I don’t recommend using less than 1 cup of sugar. The sugar not only adds a lovely sweetness but it helps thicken the mixture. Using less sugar may result in a runny mixture that fails to thicken properly.
Stir together and cook the mixture over medium heat.
Bring the mixture to a boil and simmer for 15 minutes or until the mixture thickens, stirring occasionally.
Mixture is thickened enough when you run a spatula along the bottom of the pan and the mixture leaves a trail and doesn’t immediately come together.
Remove preserves from heat and spoon the mixture into glass jars.
Use a clean paper towel and wipe off the rims to remove any preserves that may have gotten onto the top of the jars as you filled them.
Top jars with tight fitting lids and allow the mixture to come to room temperature.
Store the cooled preserves in the fridge for up to 2 weeks.
When strawberries and raspberries are on sale learn How To Make Small Batch Strawberry, Raspberry Preserves. This is my family’s favorite.
Sure you can buy fruit preserves at the market, but many of them contain preservatives or chemical ingredients you may not want to feed to your family, and they have gotten ridiculously expensive. Once you see how easy it is to make your own fresh fruit preserves using just four wholesome ingredients you’ll be whipping some up all summer long. Not only is it better for you than a store bought brand but it’s economical, easy to make, and tastes delicious too! Plus you have bragging rights that you made it yourself. Everyone will be so impressed. Nobody but you needs to know how easy it is to make.
Small Batch, Blueberry Lemon Refrigerator Preserves
Equipment
- potato masher or pastry cutter
- glass jars with lids
- funnel optional
Ingredients
- 16 oz fresh blueberries
- 1 cup sugar
- 2 tsp lemon zest
- 2 tbsp lemon juice
Instructions
- Wash blueberries under cold running water. Drain off excess water.
- Cut blueberries in half if you have extra large blueberries.
- Place blueberries in a large saucepan.
- Add sugar, lemon juice and lemon zest to the pot.
- Cook over medium heat.
- Break up blueberries with a potato masher or pastry cutter as the blueberries cook.
- Bring the mixture to a boil and simmer for 15 minutes or until mixture thickens. Mixture is thickened enough when you run a spatula along the bottom of the pan and the mixture leaves a trail and doesn't immediately come together.
- Remove from heat and spoon mixture into glass jars.
- Top with tight fitting lids and allow mixture to come to room temperature.
- Store cooled preserves in the fridge for up to 2 weeks.
Did You Make This?
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