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    Where Is My Spoon > Recipes > Preserves and Canning

    Canned Blueberry Sauce

    Published by: Adina July 28, 2018 ยท Last modified: June 1, 2024 20 Comments
    Jump to Recipe
    homemade blueberry sauce in a jar close up.

    Canning blueberry sauce is easy and delicious. Serve it on top of pancakes, crepes, waffles, milk rice, ice cream, or whatever kind of dessert you like.

    jar of blueberry sauce and blueberries

    I don't know about you, but I love picking things: berries, fruit, herbs, flowers. It feels so nice to be out there in the fields or in the woods, in silence, enjoying whatever nature has to offer. And after picking stuff, I love finding ways of cooking, baking, or preserving it.

    We are lucky enough to have blueberry fields not far away from us: two places where the blueberries grow wild, and you can pick them without paying anything, and this huge plantation where you have to pay but where picking is so much easier, and the berries are larger and sweeter.

    Jump to recipe
    • How to make blueberry sauce?
    • How to serve?
    • ย More canned fruit and berries
    • Recipe
    • Canned Blueberry Sauce
    heildelbeeren-pflรผcken

    In about 2-3 hours, we had about 10 kg of blueberries, and we had probably eaten 1 kg directly from the bush. And the children, especially my girl, loved it.

    Fast forward to 2018, when I am updating this post. We have been to the same blueberry field 2 days ago and picked 17 kg/ 37 lbs of blueberries in just a little over one hour. I had never seen the bushes so full of berries before; it was amazing!

    heildelbeeren-pflรผcken-2

    And what did we do with the berries except eat them as they were? Well, first of all, I froze about half of them so that we can enjoy them as they are for a longer time. Otherwise, I made blueberry sauce and blueberry jam, canned blueberries for pie fillings, made blueberry balsamic vinegar, yogurt, blueberry popsicles, and blueberry curd.

    With the curd, I made some gorgeous Blueberry Tartlets with meringue on top, and I filled a cake with it. Then came blueberry pancakes and mini pancake muffins. A lot!! And everything tasted great!

    preserved blueberries in a jar

    How to make blueberry sauce?

    This is one of the easiest recipes for preserving blueberries. Preserving fruit is never particularly difficult, but this recipe is even easier. You will not even have to boil the jars; there is enough sugar in the sauce to preserve the fruit perfectly, just like when making jam.

    preparing blueberries for preserving
    • Place the blueberries in a large bowl and mash them roughly with a potato masher. Don't puree them or mash them too much, just a little bit, so that the broken berries will release some juice to slightly dissolve the sugar until the morning. You can also mash the blueberries roughly with your hands; my children loved to do that. Use a glass bowl.
    • Add sugar and mix well. Cover the bowl with a lid or a clean kitchen towel and let it stand overnight. Usually, I would leave the bowl on the counter, however, this year I put everything in the fridge, it is just too hot around here, and I was worried that the berries would start to ferment.
    • Place the blueberries in a large pot. Scrape the bowl well with a spatula, as some of the undissolved sugar will still cling to it.
    • Juice a large lemon and add the juice to the blueberries. Bring the blueberry mixture to a boil.
    • Meanwhile, whisk the cornstarch with 2-3 tablespoons of cold water to obtain a smooth paste. As soon as the blueberries start to boil, whisk in the cornstarch paste. Lower the heat to medium-low and cook the blueberries for 10 minutes.
    • Sterilize the jars.
    • Ladle the blueberry sauce into the jars and seal. Keep in a cool dark place.
    • Can the jars in a water bath canner if desired.
    homemade blueberry sauce in a jar
    How to store?

    The blueberry sauce will keep for at least 6 months, but we still had a one-year-old jar, and it was perfect.
    Freeze the jar for even longer storage.

    How to serve?

    • Our favorite way of serving this homemade blueberry sauce is on top of milk rice or rice pudding. But the sauce is perfect on top of pancakes, creme fraiche crepes, or German waffles. You can also stir some in your homemade muesli or have it with desserts like this yogurt bomb.
    • Another favorite way to serve the homemade blueberry sauce is on top of strained yogurt.
    shiny homemade blueberry sauce in a jar

     More canned fruit and berries

    • Canning Cranberry Sauce
    • Canning Plums
    • Canning Blueberries
    • How to Preserve Raspberries
    • Canning Rhubarb
    • How to Preserve Cherries - Low Sugar
    • How to Preserve Apricots - Low Sugar

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

     

    large and glossy canned blueberry sauce in a jar with a spoon in it.

    Canned Blueberry Sauce

    Our favorite homemade blueberry sauce, easily canned and delicious on top of pancakes, crepes, waffles, milk rice, ice cream or whatever kind of dessert you like.
    4.73 from 11 votes
    Print Pin Share GrowSaved! Rate
    Course: Preserves and Canning Recipes
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 3 jars, 500 ml/2 cups each
    Calories: 851kcal
    Author: Adina
    Prevent your screen from going dark

    Ingredients 

    • 2 lbs blueberries 1 kg
    • 1 lb granulated sugar 500 g
    • 1 ยฝ tablespoons cornstarch
    • 1 organic lemon juice and zest

    Instructions

    • Mix the blueberries and the sugar in a large glass bowl.
      2 lbs blueberries/ 1 kg + 1 lb granulated sugar 500 g
    • Mash the berries with a potato masher a little bit to help them release some juice.
    • Let stand overnight.
    • Sterilize the jars.
    • Cornstarch slurry: Take some of the released juice from the blueberries and place it in a small bowl. Add the cornstarch and mix well until you have a paste.
      1 ยฝ tablespoons cornstarch
    • Cook blueberry sauce: Place the berries in a large pan, add the lemon juice and zest, and bring everything to a boil. As soon as it starts to boil, add the cornstarch paste and mix very well to avoid clumps. Lower the heat and let cook for about 10 minutes.
      1 organic lemon
    • Fill jars: Pour the sauce into the sterilized jars, leaving 1 cm/ 0.4 inches free. Place the lids on the jars and leave to cool. Store in the cellar or in a dark, cool place.
    • Can blueberry sauce in a water bath canner.

    Nutrition

    Serving: 1jar | Calories: 851kcal | Carbohydrates: 219g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 6mg | Fiber: 8g | Sugar: 200g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. Pam says

      March 29, 2024 at 9:46 am

      What is the shelf life of the water-bathed sauce?
      For some reason I thought cornstarch and flour were not to be used as a thickener when canning. Is that only for pressure canning or am I misinformed?
      I have SOOO many blueberries in my freezer and would really like to can them as sauce.

      Reply
      • Adina says

        March 29, 2024 at 10:43 am

        Hi. I had the jars for about 6 months and they were great.

        Reply
    2. Melanie says

      June 10, 2023 at 5:37 pm

      Can this be used as pie filling or would that be a different amount of cornstarch to make it thicker?

      Reply
      • Adina says

        June 11, 2023 at 6:45 pm

        It should be thicker, the sauce would be too runny for a pie.

        Reply
    3. erica says

      July 13, 2022 at 7:31 am

      Do you think this could be made with frozen blueberries?

      Reply
      • Adina says

        July 13, 2022 at 10:08 am

        Hi Erica. Yes, I think it should work.

        Reply
      • Cindy says

        August 04, 2022 at 12:47 pm

        @Adina, I always use frozen,works great

        Reply
    4. Julia Rogers says

      February 07, 2022 at 1:23 am

      Sounds east & good.Am going to try.

      Reply
      • Adina says

        February 07, 2022 at 9:54 am

        I hope you like it, Julia. ๐Ÿ™‚

        Reply
    5. Annie says

      November 14, 2021 at 7:39 pm

      Hi I made the sauce, and make a HUGE mistake. I used 2kg berries but only add 500g sugar and 1 lemon to it. Do I have to boil it again and add the rest of the sugar and lemon or are the 500g enough??

      Reply
      • Adina says

        November 15, 2021 at 1:21 pm

        Hi Annie. Taste it, if it's sweet enough leave it as it is. I would rather leave it myself. If it's not sweet enough, you can always add more when you serve it.

        Reply
    6. Priya @currynation says

      August 01, 2018 at 6:57 pm

      nothing can beat the homemade sauces. Blueberry is something we usually don't get fresh here in India.But we have jams and sauces. I wish i could try these goodies soon.

      Reply
    7. flavoursofworld says

      September 08, 2015 at 3:14 pm

      Gosh blueberries are my favourite fruits! I love already this recipe! ๐Ÿ™‚ P.s Kids are so cuuute!!:)

      Reply
      • Adina says

        September 08, 2015 at 7:08 pm

        Thank you. ?

        Reply
    8. Adina says

      September 07, 2015 at 3:40 pm

      I love blueberries too. We just had this again yesterday over small noodles cooked in milk. It was great!

      Reply
    9. Anu-My Ginger Garlic Kitchen says

      September 07, 2015 at 2:13 pm

      Yum! Sounds fabulous. I love, love blueberries, so this sauce is right up my alley. I can eat this anytime with anything. Lovely share, Adina! ๐Ÿ™‚

      Reply
    10. Adina says

      September 07, 2015 at 9:53 am

      Didn't think of that but it sounds great. I have to give it a try the next time I bake it.

      Reply
    11. Rachel @ Simple Seasonal says

      September 05, 2015 at 4:18 pm

      Looks yummy! I think I would like this this on your Arab Almond Cake!

      Reply
    12. Angie@Angie's Recipes says

      September 05, 2015 at 1:15 pm

      wow freshly picked blueberries, i am jealous and is there anything better than homemade berry treats to celebrate the late summer harvest? The sauce looks terrific, Adina.

      Reply
      • Adina says

        September 07, 2015 at 9:52 am

        Thank you, Angie.

        Reply
    4.73 from 11 votes (11 ratings without comment)

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