It’s definitely preserving season again as I’ve been holding onto this post for about a month. However, it’s not to late to visit a local u-pick farm to pick the freshest and sweetest blueberries to preserve for the winter ahead.
My family adores blueberries especially in our pancakes. After picking over 13lbs of blueberries, I froze many of them to use throughout the winter and I also made nourishing blueberry jam naturally sweetened with local raw honey.
Blueberries are native to North America. They range in size and color and have a protective wax coating. They are a powerhouse when it comes to nutrition. Loaded with vitamin c, manganese, fiber and vitamin e. According to Worlds Healthiest Foods…
Blueberries are packed with antioxidant phytonutrients called anthocyanidins, blueberries neutralize free radical damage to the collagen matrix of cells and tissues that can lead to cataracts, glaucoma, varicose veins, hemorrhoids, peptic ulcers, heart disease and cancer.
By eating 3 servings of fruit a day, including a 1/2 cup of blueberries, you can help prevent colon cancer, ovarian cancer, macular degeneration and increase your overall digestive health. It’s a win win situation when you snack on natures candy.
Below are a couple of ways to preserve blueberries.
The easiest way to preserve your blueberries to use throughout the winter is to freeze them. Once frozen you can use them on pancakes, topped on yogurt/granola or as an icy cool snack for the kids. It’s so simple to do you’ll probably want to rush to your local u-pick farm!
- Rinse your blueberries to rid of any dirt or bugs.
- Place them on a towel and roll them back and forth until they are dry.
- Place in a large cake pan or other flat surface and put them in the freezer or deep freeze. (This will ensure that they do not stick together in one massive clump)
- Once they are frozen you can pack them in ziplock bags and keep them in the freezer.
Nourishing Blueberry Jelly Sweetened with Local Raw Honey
From Stocking Up, The Third Edition of the Classic Preserving Guide
Makes about 10 – 1/2 pints of blueberry jelly
- 3 quarts blueberries (6 1/2 cups mashed blueberries)
- 3 1/4 tsp Pectin (included in Pamona’s Universal Pectin)
- 3/4 cup local raw honey
- 6 tsp lemon juice
- 6 1/2 tsp calcium solution (included in Pamona’s Universal Pectin)
- 10 1/2 pint canning jars with lids and bands
- Canning Equipment
- Stir pectin into the honey until completely mixed.
- Combine the mashed blueberries and lemon juice in a large pot or pan and bring to a boil.
- Stir in the pectin-honey mixture and return to a boil.
- Stir in the calcium solution and remove from the heat.
- Check firmness with a jelly test.
- Ladle into jars and seal in a hot water bath for 10 minutes.
This post is a part of Two for Tuesdays Due to time constraints I’m no longer able to host Two for Tuesdays at my own place. That’s okay, I still LURVE the woman involved and support every step they take to spread the Real Food Love! Besitos Amigas