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

Martha Bakes, Episode MBLB1010




Ingredient Checklist


Instructions Checklist
  • Rinse the blueberries in cold water without soaking them.

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

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

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

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

  • Check set (mixture should reach 221 degrees).

  • 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.