Prep Time: 20 minutes
Cook Time: 25 minutes
Processing Time: 15 minutes (water bath)
Total Time: 1 hour
Difficulty: Easy
Yield: 4 pint jars
Ingredients
- 8 cups fresh blueberries
- 4 cups water
- 2 cups granulated sugar (optional, for light syrup)
- 2 tablespoons lemon juice
- 4 sterilized pint-sized canning jars
- 4 sterilized lids and bands
Instructions
Step 1: Prepare the Blueberries
Sort through the blueberries and remove any stems, leaves, or damaged fruit. Wash the berries thoroughly under cool running water. Drain well in a colander.
Step 2: Sterilize the Jars
Wash the jars, lids, and bands with hot soapy water. Sterilize the jars by placing them in boiling water for 10 minutes or according to your preferred sterilization method. Keep the jars hot until ready to use.
Step 3: Prepare the Syrup
In a medium saucepan, combine the water and sugar. Bring to a gentle boil while stirring until the sugar completely dissolves. Add the lemon juice and simmer for 2–3 minutes.
If you prefer unsweetened blueberries, use hot water instead of syrup.
Step 4: Fill the Jars
Carefully pack the blueberries into the hot sterilized jars, leaving about ½ inch of headspace.
Pour the hot syrup over the blueberries until they are fully covered while maintaining the recommended headspace.
Remove any trapped air bubbles by gently sliding a clean spatula or bubble remover around the inside of each jar.
Step 5: Seal the Jars
Wipe the rims of the jars with a clean damp cloth to remove any residue.
Place the sterilized lids on each jar and screw on the bands until fingertip tight.
Step 6: Process the Jars
Place the filled jars into a boiling water canner, ensuring they are completely submerged under at least 1 inch of water.
Process the jars for 15 minutes, adjusting processing time for higher elevations if necessary.
Step 7: Cool the Jars
Carefully remove the jars using a jar lifter and place them on a towel-lined countertop.
Allow the jars to cool undisturbed for 12 to 24 hours.
Once cooled, check that each lid has sealed properly. The center of the lid should not flex when pressed.
Step 8: Store
Label each jar with the date of preservation.
Store sealed jars in a cool, dark, and dry location for up to one year.
Refrigerate any opened jar and consume within one week.
Recipe Tips
- Choose firm, ripe blueberries for the best flavor and texture.
- Avoid overripe or bruised berries.
- Always use clean, sterilized equipment.
- Leave the correct headspace for a proper seal.
- Discard any jars that fail to seal after cooling.
- Refrigerate after opening.
Serving Suggestions
Enjoy preserved blueberries:
- Over pancakes and waffles
- Mixed into yogurt
- Stirred into oatmeal
- Added to smoothies
- Baked into muffins
- Used in pies and cobblers
- Served over cheesecake
- Mixed into fruit salads
Storage
Properly sealed jars can be stored in a cool pantry for up to 12 months.
Once opened, refrigerate immediately and use within 7 days.
Nutrition Information (Per ½ Cup Serving)
- Calories: 95
- Carbohydrates: 24 g
- Protein: 1 g
- Fat: 0.3 g
- Saturated Fat: 0 g
- Fiber: 3.5 g
- Sugar: 19 g
- Sodium: 2 mg
- Potassium: 90 mg
- Vitamin C: 10 mg
- Vitamin K: 14 mcg
- Calcium: 5 mg
- Iron: 0.4 mg