Thursday, February 21, 2013

Blueberry Sage Preserves

I adore blueberries, especially during the winter. Their flavor and color are just beautiful. I bought a ton on sale this week and decided to make a lovely batch of preserves with some of them. As I thought about the flavors I wanted to put together, I decided upon some sage- which is rich and earthy to balance the sweetness of the berries, honey- to sweeten it and thicken it,  some lemon- for a little fresh zing and a bit of bourbon- to add some smoky notes. It turned out exactly how I pictured the flavors in my mind (that sometimes doesn't happen) and it only took 30 mins.

Blueberry Sage Preserves 

makes 2 1/4 half pints
  • 2 pints of fresh blueberries
  • 3/4 cup of honey
  • 1/2 -1 tsp of crushed dried sage
  • 3 TBS Bourbon
  • the zest and juice of 1 Lemon
  1. Wash the blueberries and place in a large saucepan, add the honey, bourbon and the dried sage. Stir to combine.
  2. Cook over medium heat, stirring constantly until the mixture reaches a 215º  at sea level or take 2 degrees off of that for every 1000 feet in elevation. I'm at 6000 feet so I cooked it to 201º. If you don't have a thermometer, it will be thickened and when a small amount is left to cool on a saucer, it will be thick like jam. It will also start spattering as it boils. 

  3. Wash the berries

    add honey and sage

    cook over medium heat until thickened.
  4. Remove from the heat and add the lemon juice and the zest, stir to combine
  5. Pour into hot jars and seal. 

  6. Add lemon juice and zest.
    Pull out seeds!
    pour into hot jars,

    clean off rim before placing seal or lid on.
  7. Either keep in the fridge and use within 3-4 weeks or process in a hot water bath for 15 mins (processing time will need to be extended by one minute for each 1,000 feet above sea level.)
It is delicious on toast, cake or on a pork tenderloin!

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