Ingredients
- 3/4 cup superfine sugar
- 1/4 cup lemon juice
- 2 1/4 pounds blueberries or huckleberries
- 6 fresh bay leaves
Instructions
- Preheat the oven to 300F.
- Start by making a fruit syrup: mix the sugar with 2 1/2 cups of water in a pan and bring slowly to a boil to dissolve the sugar.
- Remove from the heat, add the lemon juice, cover, and keep warm.
- Pick over the berries, removing any twiggy bits or leaves.
- Pack them firmly, without crushing, into warm, sterilized jars (see p. 152), sliding the bay leaves attractively around the sides of the jars.
- Bring the sugar syrup to a boil and pour over the berries, filling the jars to the brim.
- Cover with lids, but do not fasten the clips or put on the screw-bands (see p. 158).
- Put the jars, 2 inches apart, in the oven for 30 minutes.
- Carefully remove the jars, seal with screw-bands or clips immediately, and place on a wooden surface, newspaper, or folded cloth.
- Leave undisturbed until completely cool, and check the seal the following day (see p. 158).
- Use within 1 year.
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