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!"
photo by mary winecoff
- Ready In:
- 1hr 30mins
- Ingredients:
- 5
- Yields:
-
4 half-pints
ingredients
- 2 pints fresh blueberries
- 1 lemon, juice of
- 4 cups sugar
- 1⁄2 cup creme de cassis
- 1⁄2 teaspoon ground allspice (or 1 tsp allspice berries)
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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Reviews
-
Very good. I liked the addition of the creme de cassis. Made this jam different. Thank you.
RECIPE SUBMITTED BY
I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!
