Foodie Friday: Blueberry Conserve

It's July, and July means BLUEBERRIES! Our friends at Stutzman's Blueberry Farm have opened their fields for pick-your-own blueberries. Personally, I love blueberries. Whether fresh, in jam, compote, or conserve, I love blueberries with yogurt, on grilled cheese, with pork, or poultry. I genuinely enjoy canning. Canning is one of my favorite culinary activities. I don't have as much time to "put up" pints and quarts of homemade canned goods, but now and again I can sneak in a few hours in the kitchen to do something I enjoy. In the past, I have made blueberry jam, blueberry compote, and blueberry conserve. Eating compotes and conserves always makes me feel as if I am a character in Anne of Green Gables. I especially enjoy them with sharp cheddar in an elevated grilled cheese sandwich, or alongside roast turkey or ham steaks. The Bibbed Wonder does not like to blend his meat with fruit, but he has a rather rudimentary palate. We just had a conversation about how he does not enjoy the finer things in life. Sigh. I'm not sure what that says about me. 

Anyhow, this year, I would like to make a few jars of blueberry conserve. Conserve is a thick, chunky condiment that is lovely on toast, as a glaze on meats, and in sandwiches. Seriously, it is delicious on a grilled cheese sandwich made with sharp cheddar. Follow simple, safety rules for canning and home processing, and enjoy the fresh burst of blueberry flavor all year. 

When I can, I use only recipes from a trusted source, such as the Ball Blue Book of Preserving. Call me paranoid, but botulism scares me. I follow the directions to a T, make no substitutions, and ensure my kitchen and prep area are completely sanitized. My advice: never cut corners when doing home canning. If you don't have an uninterrupted window of time to focus on the task, skip it. This recipe is from the Ball Blue Book of Preserving.

Blueberry Conserve

Ingredients:

• Blueberries: 4 cups (1 quart) of fresh blueberries, washed and stems removed
• Citrus: 1 orange and 1 lemon, sliced very thinly (including the peels) (I use a food processor)
• Raisins: 1/2 cup
• Sugar: 4 cups granulated sugar
• Water: 2 cups

Directions:

Prep the jars and lids: Wash four half-pint canning jars, along with their lids and bands. Place the jars in a hot-water bath canner and heat gently (do not boil).

 

Simmer the citrus: In a separate stockpot, combine the thinly sliced orange and lemon, raisins, sugar, and 2 cups of water. Bring to a simmer over medium-low heat and cook for about 10 minutes, or until the sugar dissolves and the citrus peels begin to candy.

 

Cook the conserve: Add the blueberries to the citrus mixture. Bring to a boil over medium-high heat, stirring constantly. Continue to cook rapidly until the mixture nearly reaches the jelling point of 220°F (approx. 218°F–219°F).

 

Fill the jars: Remove from heat and ladle the hot conserve into warm jars, leaving 1/4-inch of headspace. Use a spatula or debubbler to remove any trapped air bubbles.

 

Wipe and seal: Wipe the rim of the jar with a clean, damp cloth to remove any sticky residue. Center the lid on top and screw on the band until it is fingertip-tight.

 

Process: Place the filled jars into a boiling-water canner and process for 15 minutes. (Remember to adjust processing times if your elevation requires it.)

 

Cool down: Turn off the heat and let the jars stand in the canner for 5 minutes before removing. Let them cool undisturbed on a towel for 24 hours, then check for a seal.

 

A few tips, I'm unsure if there is any rationale behind it, but my grandma used to leave the jars covered with a clean towel for 24 hours until she was sure all the jars had sealed. If a jar does not seal, refrigerate it and consume it within 2 weeks. Blueberry conserve makes a lovely Christmas gift when paired with a loaf of homemade (or bakery-made in my case) bread, a pretty knife, and a pretty kitchen towel. It's a little gift of summertime sweetness in the midst of winter. 

On this steamy July 4th holiday weekend, stay safe, be smart, enjoy simple and delicious food, eat locally and seasonally, and keep washing your hands.