Wednesday, September 5, 2007

Blueberry Preserves

5 cups fresh blueberries, stemmed and washed
2 teaspoons cider vinegar
2 1/4 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Combine all ingredients in a large stainless pot.
Cook to the jell point or until desired thickness is reached.
Stir frequently.
Ladle into clean hot jars leaving 1/4 inch head space.
Process for 15 minutes in a boiling water bath at altitudes up to 1000 feet.

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