Homemade Blueberry Preserves

Ingredients: 

  • 3 cups blueberries (frozen and thawed or fresh) 
  • 3/4 cup honey (you can use more or less depending on how tart your berries are) 
  • 2 tablespoons lemon juice 
  • 1 teaspoon lemon zest
  • 3 cups blueberries (frozen and thawed or fresh)
  • 3/4 cup honey (you can use more or less depending on how tart your berries are)
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

Instructions:

  1. Place the blueberries in a medium sized sauce pan and crush them with the back of a fork or using a potato masher. 
  2. Add the honey, lemon juice, and lemon zest, then bring to a boil over medium-high heat. Stir frequently while the mixture boils for 15-20 minutes and it starts to thicken. The best way to test if it’s done is to put a spoonful in the freezer for 5 minutes. If it won’t easily pour off of the spoon when you remove it from the freezer, then it’s done. 
  3. Skim off any foam, then ladle the jam into a sterilized jar. 
  4. Store tightly covered in the fridge for a couple of weeks or you can use canning methods to store in a pantry for longer storage. 
  5. Serve with 6oz of Greek Yogurt (plain, nonfat). 

Serving size: 1 oz (Recipe makes 8 servings). 


Key Nutrient Facts:

Again, yogurt is a great probiotic (it has many beneficial live bacteria within it). Blueberries are also prized for their antioxidants. 

Calories: 230 
Total Fat: 0.37g 
Carbohydrates: 41g 
Fructose: 15.8g (natural sugar found in fruits) 
Glucose: 14.1g 
Protein: 18g 
Good source of Vitamin A and C, Calcium, and antioxidants.