BLUEBERRY PRESERVE RECIPE RECIPES

Name: Easy Blueberry Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3/4 cup.
Ingredients: 1/4 cup sugar; 1 teaspoon cornstarch; Dash salt; 1/4 cup water; 1 cup fresh or frozen blueberries; 1/2 teaspoon grated lemon zest; 1-1/2 teaspoons lemon juice; Vanilla ice cream

EASY BLUEBERRY SAUCE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Easy Blueberry Sauce Recipe: How to Make It - Taste of Home image

Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. —Doris Dezur, Eugene, Oregon

Provided by Taste of Home

Categories Desserts

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 3/4 cup.

Number Of Ingredients 8

Ingredients

1/4 cup sugar
1 teaspoon cornstarch
Dash salt
1/4 cup water
1 cup fresh or frozen blueberries
1/2 teaspoon grated lemon zest
1-1/2 teaspoons lemon juice
Vanilla ice cream

Steps:

In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

Nutrition Facts : Calories 97 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 50mg sodium, CarbohydrateContent 25g carbohydrate (22g sugars, FiberContent 1g fiber), ProteinContent 0 protein.

BLUEBERRY JAM RECIPE - FOOD.COM

Blueberry Jam Recipe - Food.com image

Use to top ice-cream,your favorite scones,toast, etc.! Makes a great gift wrapped with a pretty ribbon!

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 half pints

Number Of Ingredients 4

Ingredients

2 pints frozen blueberries
2 tablespoons lemon juice
1 (3 ounce) envelope 100% fruit pectin (Ball brand recommended)
5 1/4 cups sugar

Steps:

Thaw and drain blueberries.
Crush blueberries one layer at a time.
Combine 3 cups crushed blueberries and lemon juice in a large saucepot.
Stir in Fruit Jell pectin.
Bring mixture to a boil, stirring constantly.
Add sugar, stirring to dissolve.
Return mixture to a rolling boil.
Boil hard 1 minute, stirring constantly.
Remove from heat.
Skim foam if necessary.
Preserve It-.
Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim.
Wipe jar rim clean.
Place lid on jar and tighten band, just until a point of resistance is met.
Process 10 minutes in a boiling-water canner.
Cool for 12 to 24 hours.
Remove bands.
Lids should be concave in middle.
Yield: About 6 half pints.

Nutrition Facts : Calories 848, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 31.9, CarbohydrateContent 221.6, FiberContent 4.6, SugarContent 204.8, ProteinContent 0.7

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