Note to self: If you want to pick 26 pounds of fruit in one weekend, that’s awesome. Cherries, raspberries and blueberries? All awesome.
Not so awesome? Trying to get them all frozen or canned before you go out of town a few days later.
But one of the blueberry jars didn’t seal completely, so I was forced to eat it straight out of the jar with a little spoon while I waited for the cherry jars to finish processing. How sad, right?
And then I ate the rest over a breakfast crisp. I know. Rough times.
- 2 1/2 pounds blueberries
- 2 3/4 cups sugar
- 1 tablespoon lime juice
- 1/4 cup triple sec
- Gently combine the blueberries, lime juice and sugar in a large bowl, making sure that all the fruit is covered. Cover and refrigerate overnight.
- The next day, prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.
- Transfer the blueberries to a large stockpot and bring to a simmer over medium-low. Cook, stirring occasionally, for about 15-20 minutes, or until the mixture is thick.
- Move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.
- Pour 2 teaspoons of triple sec into each jar. Fill the jars with blueberries up to 1/4” below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 10 minutes. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.