I made these in bith a regular and a sugar free version today and they are delicious! I hope you enjoy them as much as we do!
BLUEBERRY CONSERVE
2 cups water
4 cups sugar or Splenda
1/3 cup thinly sliced lemon (approx 1/2 large)
1/2 cup thinly sliced orange (approx 1/3 med)
1/2 cups raisins (i used a combination of red and white)
1 quart blueberries
***note: I cut my citrus fruit rind and all into 1/4 to 1/2 inch sized pieces as opposed to leaving it whole
Bring water and sugar to a boil. Add citrus fruit and raisins. Simmer 5 minutes. Stir in blueberries. Cook rapidly until thick, about 30 minutes. as mixture thickens, stir frequently to prevent sticking.
Ladle into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 15 minutes in a boiling water canner.
Yield about 4 half pints.
BLUEBERRY CONSERVE
2 cups water
4 cups sugar or Splenda
1/3 cup thinly sliced lemon (approx 1/2 large)
1/2 cup thinly sliced orange (approx 1/3 med)
1/2 cups raisins (i used a combination of red and white)
1 quart blueberries
***note: I cut my citrus fruit rind and all into 1/4 to 1/2 inch sized pieces as opposed to leaving it whole
Bring water and sugar to a boil. Add citrus fruit and raisins. Simmer 5 minutes. Stir in blueberries. Cook rapidly until thick, about 30 minutes. as mixture thickens, stir frequently to prevent sticking.
Ladle into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 15 minutes in a boiling water canner.
Yield about 4 half pints.
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