RecipeCastle
How I Finally Nailed Blueberry Lavender Preserves for Breakfast & Gifts
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 1
- Calories
- 1944 kcal
- Carbs
- 501.00 g
Ingredients
- 2 teaspoonsculinary lavender (dried)
- 2 cupssugar
- 1.5 poundswild blueberries (or cultivated)
- 0.5 cupswater
- 1 tablespoonfreshly-squeezed lemon juice
Instructions
- 1
Prepare pot, tools and four 125mL jars for hot-water canning.
- 2
Crush the lavender in a mortar and pestle, then combine it with the sugar.
- 3
Rinse the berries and pick them over to remove any debris.
- 4
Over medium heat, gently warm the berries until they are soft.
- 5
Add the lavender sugar to the juices in the pot and stir to dissolve.
- 6
Bring juice to a boil over high heat, and cook for another 3 minutes.
- 7
Return the berries (and any juices) to the pot and bring to a boil again.
- 8
Ladle the blueberry preserves into sterilized jars.
- 9
Process in a boiling water bath for 10 minutes.
- 10
Cool at room temperature for a full 24 hours.