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Blueberry Cassis Preserves

Blueberry Cassis Preserves created by mary winecoff

This also comes from the book "Perfect Preserves" by M. Dalton King. One of my friends made it. It's very good!

Ready In:
1hr 30mins
Yields:
Units:

ingredients

directions

  • Pick over blueberries, removing all stems, leaves and damaged or unfit berries. Wash and place in a preserving pan with the lemon juice (and whole allspice, if using).
  • Cook over medium heat until berries begin to soften (3--5 minutes). Add sugar and bring to a boil. Cook for 10 minutes, stirring often.
  • Mix in the cassis and allspice (if using ground). Cook for 5 more minutes, until preserve is thickened and reaches 221°F.
  • Ladle preserve into hot sterilized jars, leaving 1/2 inch headroom. Wipe rims clean and seal.
  • Process 5 minutes in a boiling water bath. Cool, check seals, and alabel. Store for up to 1 year in a cool dark place.
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RECIPE MADE WITH LOVE BY

@JenSmith
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@JenSmith
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"This also comes from the book "Perfect Preserves" by M. Dalton King. One of my friends made it. It's very good!"
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  1. mary winecoff
    Blueberry Cassis Preserves Created by mary winecoff
    Reply
  2. mary winecoff
    Very good. I liked the addition of the creme de cassis. Made this jam different. Thank you.
    Reply
  3. JenSmith
    This also comes from the book "Perfect Preserves" by M. Dalton King. One of my friends made it. It's very good!
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