10049
Source: Food Network Magazine. September 2010 issue.
Ingredients:
2 lemons
8 C. fresh blueberries (about 2 2/3 lbs)
1/2 C. pure maple syrup
2 C. sugar
Preparation:
Using a vegetable peeler, remove the zest from the lemons in wide
strips, leaving the bitter white pith behind. Squeeze the lemon juice
through a strainer into a large, wide saucepan.
Add 3 1/2 cups blueberries, the lemon zest, maple syrup and sugar and cook over medium-high heat, stirring, until the sugar dissolves, 6 to 7 minutes. Reduce the heat to medium and cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, 30 to 40 minutes (reduce the heat if the mixture is sticking to the pan). Remove from the heat.
Meanwhile, sterilize four 8-ounce canning jars and lids.
Return the blueberry mixture to medium-high heat. Bring to a boil, stirring, then add the remaining 4 1/3cups blueberries. Reduce the heat to medium low and simmer until those berries are tender but still hold their shape, 7 to 10 minutes.
Add 3 1/2 cups blueberries, the lemon zest, maple syrup and sugar and cook over medium-high heat, stirring, until the sugar dissolves, 6 to 7 minutes. Reduce the heat to medium and cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, 30 to 40 minutes (reduce the heat if the mixture is sticking to the pan). Remove from the heat.
Meanwhile, sterilize four 8-ounce canning jars and lids.
Return the blueberry mixture to medium-high heat. Bring to a boil, stirring, then add the remaining 4 1/3cups blueberries. Reduce the heat to medium low and simmer until those berries are tender but still hold their shape, 7 to 10 minutes.
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