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This is the second time I've made this and it turned out great both times. I cooked it on medium for about 30 minutes to reach a jam consistency and then canned it using my steam canner. Looks very pretty in jars. I used it for an ice cream topping and got raves. Its such an easy recipe that I imagine could easily use other berries instead. I will definitely use it again!
This was so easy and YUM! I used lemon juice and zest in place of the vinegar...Served it on warm brie...
Very good- perhaps a bit too much on the sweet side, but that would vary depending on how sweet or tart the blueberries are to begin with. Added to oatmeal for a tasty breakfast.
This was soooo good paired with vanilla Greek yogurt & granola. THANK YOU! =)
One word...YUM! I followed this recipe exactly as it is written and I could not be happier! I will be making them over and over again! The smell alone is incredible and they taste soooo good!
Very yummy, I cooked for 22 minutes on med/high and even though it looked a tad bit runny for my taste once it cooled down the preserves gelled up to a wonderful consistency. A most wonderful taste with the spices. It tastes wonderful on waffles and greek yogurt.
As written, it is a bit too sweet for my taste. But it is very good. Next time, I'm going to cut the sugar by 1/2 cup. I also used lemon & lemon zest rather than the cider vinegar. Thank you for sharing the recipe.
Great recipe but worth doing a double or triple batch next time, also found that it became a bit too thick when I left it to cook a few minutes longer than I should have, not realizing how much it would thicken up during the cooling off period! Looks very pretty in jars, as another person said in your "comments", and is worthy of putting a pretty ribbon around and presenting it as a gift.
I made tons of this with my blueberry harvest! My BF said it was his favorite preserve of all that I had made...strawberry, raspberry, peach, mixed berry, strawberry rhubarb...this one topped the charts! Great flavor, not too sweet