Blueberry Cassis Preserves
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
YIELD: 4 half-pints
UNITS: US
INGREDIENTS
Nutrition- 2pints fresh blueberries
- 1lemon, juice of
- 4cups sugar
- 1⁄2cup creme de cassis
- 1⁄2
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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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