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Blueberry Conserve

User Rating 5 Star Rating (1 Review)


This blueberry conserve is made with fresh blueberries, an orange and a lemon, and raisins.


  • 1 medium orange
  • 1 medium lemon
  • 3 cups water
  • 5 cups sugar
  • 1/2 cup dark seedless raisins
  • 6 cups blueberries, washed and drained


Peel the orange and the lemon, making sure none of the white layer comes with it; chop very fine (or use a zester). Remove and chop the orange and lemon pulp, discarding seeds. Bring the water and sugar to a boil in a large stainless steel pot, then add the orange, lemon, and raisins; simmer for about 5 minutes. Add the blueberries; cook over medium heat, stirring frequently, until thickened, about 30 minutes. Pour boiling hot water into hot 1/2-pint jars, leaving 1/4-inch headspace. Adjust lids and process in a boiling-water bath canner for 10 minutes. Remove and complete seals if necessary.

Preparing Jars for Canning and Boiling Water Processing Use as a topping for ice cream, pound cake, or bread pudding.

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User Reviews

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 5 out of 5
VERY POTENT, Member abraxsis

Im a huge blueberry fanatic, and I highly recommend making this recipe. However, I did sub in 1/2 cup honey for 1/2 of the sugar, added a dash of cinnamon, and added in walnuts which are traditional to converses. Overall, excellent recipe, but as the title says, it is VERY potent flavors, a little will go a long way. Excellent on warm scones, and a good pair with a strong cheese and a good port.

8 out of 8 people found this helpful.

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