Blueberry-Lemon Sauce

This sauce is perfect for topping Greek yogurt, ice cream or pound cakes.  If you have never “canned” anything, you need to familiarize yourself with the simple techniques and necessary safety precautions before making this recipe.  The Ball Blue Book of Canning or the new and updated Ball Complete Book of Home Preserving are both excellent resources.  Ball books are full of thorough, easy to follow instructions and tips and fabulous, time-tested recipes.

Blueberry-Lemon Sauce

  • 7 cups ripe blueberries
  • 2 ¾ cups unfiltered apple cider
  • 1 ¼ cup sugar
  • 2/3 cup white corn syrup
  • ¼ cup fresh lemon juice
  • 1 tsp. lemon zest

In a large heavy-bottomed stainless steel pan combine blueberries, apple cider and lemon zest.  Bring to a boil over medium heat, using a potato masher to crush berries (try to accomplish this before the mixture boils to reduce the risk of spurting berry juice burning your hands!).  While maintaining a constant, gentle boil stir in sugar, corn syrup and lemon juice until sugar dissolves.  Turn the heat up to medium-high and bring to a full rolling boil (a boil you cannot stir down) and stir constantly for 15 minutes.  Ladle hot sauce into prepared 8 oz. canning jars, leaving ¼” headspace.  Top jars with new lids and seal with bands.  Process jars 10 minutes in boiling water bath.  Turn off heat, remove lid from canner and allow jars to cool 5 minutes before removing them from water.  Makes 6 or 7 half-pints.

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