Sunday, October 19, 2014

Home Canned Blueberry Sauce

by M. J. Joachim




8 - 10 Cups fresh blueberries
2 1/2 - 3 Cups sugar
1/4 Cup cornstarch mixed with 1/4 Cup flour (I use gluten free flour)
1 large bulb fresh, finely grated ginger
2 Cups water

Step 1: Mix all ingredients together in large pot and cook on medium heat on stove, until liquid starts to become clear and glossy

Step 2: Add a splash of cranberry juice, stirring berries frequently, but not constantly

Step 3: Lower heat to a low simmer, until berries are cooked well and flavors blend together. Sauce should be glossy and start to thicken a little bit.

Step 4: Add 3 Tablespoons bottled lemon juice and mix well

Step 5: Pour into prepared, pint size canning jars and process in hot water bath for 30 minutes

This sauce is simply delicious! It comes out thin, so you can use it on pancakes or pour over the top of cheesecake and biscuits. You can also pour it into a pot on the stove, thicken it up and use it as blueberry pie filling or in jam thumbprint cookies.

You know, when I saw all those beautifully fresh blueberries at the Farmer's Market last week, I just knew I had to share something really delicious with you! Thanks for stopping by!


M. J.


©2014 All Rights Reserved, photo credit: M. J. Joachim ©2014 All Rights Reserved