It isn’t every day and anyone ends up with more blueberries than she ever imagined would be sitting in her kitchen. But that is where I found myself this year after having the excellent luck of a friend offering for me to pick at his family’s blueberry patch because nobody else would be using them. I froze many for the winter. I dried many more for the winter. I then decided that maybe I would make some preserves and I tried a little experiment. This takes a lot of blueberries and does not yield a lot of preserves. However, the upside is that it uses only enough sugar to balance the tartness of your blueberries. This is more of a technique than a recipe, and you can substitue any type of berries, or blend of berries.
Put enough blueberries in a stainless steel (non-reactive) pot to fill about half way. Add about an inch or two of water and the juice of one lemon. This will help prevent scorching as you begin to cook the berries. Over medium heat, bring the berries up to a low boil. Reduce the heat to low simmer, stirring frequently, until they have decreased in volume by about a third. The fruit will be mushy and the mixture will look runny. Add more blueberries until you have a little more than the original volume in the pot. Cook these down until the volume decreases by one third. Repeat the process until you have use all of your berries.
At this point, you need to watch the berries carefully and stir the pot a lot to prevent scorching. Continue cooking the berries until mass becomes thick and spreadable. If you are using honey to sweeten this, remove the preserves from the heat and add the honey to taste. If you are using sugar or other sweetener, add it to taste, and continue stirring until all of the sweetener is dissolved.
Put the hot preserve into freezer-safe jars*, and cap it. When it has cooled, put the preserve in the freezer, or store in the refrigerator, where it generally keeps well for 3-4 weeks. Once it is defrosted, the jam keeps well in the refrigerator for 3 weeks.
Glass jars may crack in the freezer, so take some precautions:
- Use freezer-safe jars! These have straight sides (“jelly jars,” regular mouth half pints, wide mouth half pints, wide mouth pints).
- Leave more “head space” at the top of the jar. When liquids freeze, they expand — the reason ice floats in your drink is because between the temperatures of 34 F and 32 F, water actually expands as its structure changes from liquid to solid. Therefore, whatever you are freezing will take up more space in the jar than it did as a liquid. If you do not give the liquid room to expand, it will break the jar as it freeezes.
- Be sure that the jar is completely cooled before moving it to the freezer. I do this by allowing the contents to come to room temperature and then putting it in the refrigerator overnight before moving it to the freezer.
*Not all canning jars are freezer safe, so read the label of the case to be sure.