This morning for breakfast, I topped my homemade waffles with the end of a jar of Lemon Blueberry Preserves. Suddenly I realized while I had shared my Pineapple Blueberry Preserves recipe, I never shared this one! I started making Lemon-Blueberry Preserves several years ago and now my mom and I make it every summer. Opening a jar of homemade preserves and spreading it across freshly baked bread, especially in the winter, is a little piece of heaven. Considering my brother-in-law asked me to make him a gallon, I’m guessing my family enjoys my Lemon-Blueberry Preserves. This recipe is a great way to use not so perfect berries too!
Lemon Blueberry Preserves
When we last picked blueberries, I had every intention of canning a batch of Lemon Blueberry Preserves. When my cousin Diane suggested Pineapple Blueberry Preserves, we put this recipe on hold. Then my brother-in-law, Thad, came in and asked about my regular recipe. Thankfully it was a cooler day at the lake, so I spent the whole day baking and canning.
We wanted to really bring out the lemon flavor this year. Lemon and blueberry are such an amazing combo. I love them together so much, it’s why I make a lemon glaze for my Gluten-Free Blueberry Coffee Cake!
Good recipes are always evolving, right? After zesting 2 lemons and including 1/2 cup of freshly squeezed lemon juice in the recipe, I decided to throw the lemon rinds in while the blueberries cooked down.
I’m so glad I did! The lemon rinds added so much more flavor. Just don’t forget to remove the rinds before canning.
Save RecipeIngredients
- 6 cups blueberries
- 2 cups sugar
- 3 Tbsp pectin (optional)
- 2 lemons (zested and juiced)
- In a large pot combine berries, lemon juice and lemon zest (and throw the rinds in too!). Bring to a rapid boil stirring frequently.
- Mix pectin (if using) with 1/2 cup of sugar and add to the fruit when it's reached a rolling boil.
- Return to boil.
- Add the remaining sugar and cook until it thickens or gel point is reached.
- Remove lemon rinds.
- To can, water bath for 15 minutes.
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Canning Preserves
For years I’ve gone between using pectin and not using it. I ultimately decided to use the pectin because I end up with more preserves this way. Instead of continuing to cook down the berries, the gel point is achieved much faster.
I read somewhere to mix the pectin in with a half cup of sugar before adding the rest of the sugar. I don’t remember the exact reason why, but when I’ve not done this, it seems to take the pectin longer to mix in. So, I try to always mix the pectin in with a half cup of sugar.
Preserves, jellies, and jams will firm up more as they cool, don’t cook down the recipe too far!
I enjoy having homemade canned goods in my pantry so I have read a lot about canning. This doesn’t make me an expert. I suggest if this is something you’re interested in learning more about and trying for yourself, I suggest Canning and Preserving for Beginners and Not Your Mama’s Canning Book. I found both of these to be awesome resources.
After carting my canning supplies back and forth to my mom’s for two summers, we have finally gotten her the tools that make canning easier. I don’t know if we got everything in a kit or not, but for less than $15, this set has everything I have. My first canning experience didn’t go too well since I didn’t have the tools. The kit is worth the investment because it saves me so much time when canning!
I haven’t tried pressure canning yet. We use a stockpot and water bath and have had great success. My mom always laughs because I count the seals popping once I remove the jars from the water! In 3 years, I’ve only ever had one jar not seal.
Want to remember this? Post this Lemon Blueberry Preserves recipe to your favorite Pinterest board!
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