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.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Preserves and Canning Recipes
Cuisine: American
Servings: 3 jars, 500 ml/2 cups each
Calories: 851kcal
- 2 lbs blueberries 1 kg
- 1 lb granulated sugar 500 g
- 1 ½ tablespoons cornstarch
- 1 organic lemon juice and zest
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 ½ 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.
Serving: 1jar | Calories: 851kcal | Carbohydrates: 219g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 6mg | Fiber: 8g | Sugar: 200g