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Blueberry Preserves

This recipe for blueberry preserves is from "Mes Confitures: The Jams and Jellies of Christine Ferber." Try it on Popovers.




  • 2 1/4 pounds blueberries
  • 3 3/4 cups sugar
  • Juice of 1 small lemon


  1. Step 1

    Rinse the blueberries in cold water without soaking them.

  2. Step 2

    Place blueberries in preserving pan with the sugar and lemon juice. Bring to a simmer.

  3. Step 3

    Pour simmering mixture into a ceramic (or glass) bowl. Cover with parchment round and transfer to refrigerator. Refrigerate overnight.

  4. Step 4

    The next day, transfer mixture to a large pot and bring to a boil over high heat, stirring gently.

  5. Step 5

    Continue to cook over high heat for 5 to 10 minutes, stirring and skimming as necessary.

  6. Step 6

    Check set (mixture should reach 221 degrees).

  7. Step 7

    Pour the jam into sterilized jars, filling to the fill line. Repeat process with remaining jars. Put lids and rings on jars and tighten; do not overtighten. At this point, jam may be kept refrigerated up to 1 month.

Martha Bakes, Episode 1010

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