Copied
Homemade Blueberry Preserves
Prep:
|
Cook:
15-20 minutes
8 servings
.svg){kind=icon}
Unknown
Ingredients
3 cups unsweetened blueberries (frozen and thawed, or fresh)
¾ cup honey – local is best (you can use more or less depending on how tart your berries are)
2 TBSP lemon juice
1 tsp lemon zest
No items found.
500 grams unsweetened blueberries (frozen and thawed, or fresh)
177 ml (255 grams) honey – local is best (you can use more or less depending on how tart your berries are)
2 TBSP (30 ml) lemon juice
1 tsp (5 ml) lemon zest
No items found.
Rating
.svg)
Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
-
Disease state
-
Instructions
- Place the blueberries in a medium sized saucepan and crush them with the back of a fork or using a potato masher.
- 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.
- Skim off any foam, then ladle the jam into a sterilized jar.
- Serve with 6 oz of Greek yogurt (plain, nonfat).*
No items found.
Nutritional Info
Storage
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.
Notes
*For SCD and mSCD and lactose-free: use SCD homemade yogurt fermented 24 hours. Dairy-free: do not serve with yogurt.
Used with permission from
UMass Medical School Center for Applied NutritionUMass Medical School Center for Applied Nutrition
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments