I recently bought a jar of Organic Reduced Sugar Blueberry Preserves from Trader Joe's.
My husband loves jam/jelly/preserves, especially on a piece of Canyon Bakehouse gluten-free bread.
After tasting the preserve, I thought yes, yummy indeed and I can totally make this -- both thoughts occurring at the same time.
While the ingredients to the Trader Joe's preserve are OK -- blueberries, organic sugar, water, pectin, calcium chloride and citric acid -- I'm a DIY'er and would rather know how to make it than always buy it.
The best part: there are THREE ingredients. Blueberries. Lemon. Honey. That's IT!
The key to making this recipe is:
- keep stirring during the 15 minutes it's on the stove, so as to not let it burn
- know when to remove it from the stove (the sauce will become thick), so as to not let it burn
- try not to lick all the spoons. Just kidding. Lick up.
Store in an airtight container.
Note: this makes a small batch -- double up if you have lots of mouths to feed!
Another note: I learned the difference between a jam vs. jelly vs. preserve!
3-ingredient Blueberry PRESERVE
Recipe type: Sauce, Sweets
Cuisine: Gluten-free, Paleo
Prep time: 5 minutes
Cook time: 15 minutes
Makes 4 servings
1 serving: 40 calories // 10 C // 0 F // 0 P
- 1 cup blueberries
- 2 tsp. lemon juice
- 1/8 tsp. lemon zest
- 1 Tbsp. honey
1. Over medium-high heat, place blueberries, lemon juice, lemon zest and honey in a small saucepan or Dutch oven.
2. After 3-4 minutes, the blueberries will begin to release their liquid. Bring to a gentle boil. Using a wooden spoon or potato masher, gently press and mash the blueberries.
3. Turn down the heat to medium, and allow to gently simmer for 5-7 minutes. Continue to stir the blueberries during this time.
4. Turn down the heat to medium-low. The liquid should begin to thicken. Allow to simmer and continue stirring for another 5-7 minutes until a jam-like consistency is formed.
5. Turn off heat and allow to cool for 10 minutes. Transfer to a glass jar and store in the fridge.