- 1 quart blueberries
- sugar as needed
- 1 apple, peeled, cored and chopped
Put half the berries in large saucepan and crush slightly; add remaining berries. Cook over medium heat until soft. Remove from heat and measure; add 1 cup sugar for each cup berry pulp. Return to pan and add apple. Stir until sugar dissolves. Bring to boil over medium heat; reduce heat and cook until thick. To test, put spoonful on plate; if it doesn?t run, it has reached the proper consistency, or boil to 220° on candy thermometer. Pour into hot, clean jars, leaving 1/4-inch headspace. Seal with rings and dome lids according to manufacturer?s directions. Process in boiling water bath 5 minutes. Makes 1 1/2 pints.
Posted in Dips, Spreads and Glazes