SPICY BLUEBERRY LEMON PRESERVES
The Oregonian
Makes 5 to 6 half pints
This is a perfect preserve to use in crumb cookie bars, inside a puff pastry turnover, or inside a beautiful, sweet breakfast cake.
2 whole lemons
4 cups fresh or frozen blueberries
2 tablespoons lemon juice
1 teaspoon butter
1/2 teaspoon ground mace
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
3 cups granulated sugar
Wash 6 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
Thoroughly wash the lemons. Cut each one into quarters, remove the seeds and slice thinly.
Place the berries, lemons, lemon juice, butter, mace, cardamom, nutmeg and sugar in a heavy pot and bring to a boil. Stir constantly until the fruit is at a full rolling boil. Reduce the heat and simmer, stirring occasionally, until the mixture reaches the jelly stage (220 degrees F from sea level up to 1,000 feet; 216 degrees at 2,000 feet; 214 degrees at 3,000 feet; 212 degrees at 4,000 feet; 211 degrees at 5,000 feet; 209 degrees at 6,000 feet; 207 degrees at 7,000 feet; 205 degrees at 8,000 feet), stirring constantly.
Ladle hot jam into 1 hot jar at a time, Leaving 1/4-inch headsapce. Wipe jar rim with a clean, damp cloth. Attach lid that has been treated according to manufacturer's directions. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000
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