Bottle fresh (or frozen) blueberries in water, honey, fruit juice or
syrup to enjoy all year long! This recipe can be used for all types of berries,
including blackberries, blackcurrants, blueberries, boysenberries, cape
gooseberries, elderberries, gooseberries, huckleberries, mulberries, raspberries
and redcurrants. Choose fruit that is fresh, ripe, sweet and fully coloured.
Ingredients for
BOTTLED BLUEBERRIES
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1 Litre
(1 quart) batch
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4.5L (9
pint) batch
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7 Litre
(7 quart) batch
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Blueberries
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800g (1 3/4
pounds)
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3.6kg (8
pounds)
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5.4kg (12
pounds)
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Water, Honey Solution, Fruit Juice or Syrup
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approximately 1
1/2 cups
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approximately 6
2/3 cups
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approximately
10 2/3 cups
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METHOD:
1. Weigh fruit to determine the bottling
yield.
2. Sterilise all equipment by washing in hot
soapy water and rinsing well before use.
3. Wash fresh blueberries and drain.
4. Prepare jars by boiling in a pot of water
for 10 minutes before filling.
5. Soak lids in hot water (not on heat) for at
least 5 minutes before use.
6. Prepare syrup (if using), ensuring all
sugar has dissolved. Refer to syrup chart below.
7. Dissolve honey into water (if using). Refer
to syrup chart below.
8. Heat water, honey solution, fruit
juice (i.e. apple or grape juice) or syrup until hot.
9. HOT PACK – heat blueberries in the hot
liquid for 30 seconds.
10. Drain hot blueberries and set aside. Keep fruit
hot. Repeat with remaining fruit.
11a. HOT PACK - pack hot jars with the hot
fruit to 2.5cm (1 inch) from the rim of each jar.
11b. RAW PACK - pack hot jars with the raw
fruit to 2.5cm (1 inch) from the rim of each jar.
12. Add hot syrup (or other hot liquid) into
each jar, filling to 1cm (1/2 inch) from the rim of each jar.
13. Using a non-metal utensil, remove any
bubbles and add extra syrup if required.
14. Wipe rims to remove any food residue.
15. Add warm lids and twist to secure.
16. Place sealed jars into a pot of boiling
water and boil for the processing time stated below. Start the timer once the
water comes to a full boil.
17. Turn off the heat source once the time is
up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a
wood or fabric surface. Do not adjust lids during this time.
18. The next day, check jars have sealed
before labelling and dating.
19. Store jars in a cool, dark and dry
place for up to 12 months.
20. Refrigerate jars upon opening and consume
contents within 2-3 days
FLAVOUR IDEAS:
Add a pinch of spice or a spoonful of juice (or
liqueur) to a 500ml (pint) jar of bottled blueberries, process according to the
recipe and taste when opening to check flavouring. Make in larger batches as desired.
- Brandy
- Brown Sugar
- Cinnamon
- Ginger
- Ginger Ale
- Ginger Beer
- Honey
- Honey + Port + Vanilla
- Honey + Lemon + Lemon Thyme
- Lemon Juice
- Lemon Zest
- Lemon Zest + Maple Syrup
- Lime Juice
- Lime Zest
- Maple Syrup
- Nutmeg
- Port
- Vanilla
Syrup Chart for
BOTTLED BLUEBERRIES
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Syrup
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Sugar %
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1L (1 quart) batch
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4.5L (9 pint) batch
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7L (7 quart) batch
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Very Light
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10%
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1 1/2 cups
water
|
3 tablespoons
sugar
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6 1/2 cups water
|
3/4 cup sugar
|
10 1/2 cups
water
|
1 1/4 cups
sugar
|
Light
|
20%
|
1 1/3 cups
water
|
1/4 cup
sugar
|
5 3/4 cups
water
|
1 1/2 cups
sugar
|
9 cups water
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2 1/2 cups
sugar
|
Medium
|
30%
|
1 1/4 cups
water
|
1/2 cup
sugar
|
5 1/4 cups
water
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2 1/4 cups
sugar
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8 1/4 cups
water
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3 3/4 cups
sugar
|
Honey
Solution
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varies
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1 1/2 cups
water
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2 tablespoons
honey
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6 1/2 cups
water
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1/3 cup
honey
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10 1/2 cups
water
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1/2 cup
honey
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Fruit Juice
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varies
|
1 1/2 cups
fruit juice
|
6 2/3 cups fruit
juice
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10 2/3 cups
fruit juice
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Water
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0%
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1 1/2 cups
water
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6 2/3 cups
water
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10 2/3 cups
water
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Processing Time
for BOTTLED BLUEBERRIES in a
Boiling Water Bath
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Jar
Size
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Altitude
≤ 1,000 feet
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Altitude
1,001 - 3,000 feet
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Altitude
3,001 - 6,000 feet
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Altitude
≥ 6,000 feet
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|
Hot Pack
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≤ 1 Litre
(quarts)
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15 minutes
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20 minutes
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20 minutes
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25 minutes
|
Raw Pack
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≤ 500ml
(pints)
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15 minutes
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20 minutes
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20 minutes
|
25 minutes
|
≤ 1 Litre
(quarts)
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20 minutes
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25 minutes
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30 minutes
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35 minutes
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Processing Time
for BOTTLED BLUEBERRIES in a Dial
Gauge Pressure Canner
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Jar Size
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Processing Time
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Canner Pressure
at Altitude
≤ 2,000 feet
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Canner Pressure
at Altitude
2,001 - 4,000 feet
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Canner Pressure
at Altitude
4,001 - 6,000 feet
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Canner Pressure
at Altitude
6,001 - 8,000 feet
|
|
Hot Pack
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≤ 1 Litre
(quarts)
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8 minutes
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6 PSI
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7 PSI
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8 PSI
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9 PSI
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Raw Pack
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≤ 500ml
(pints)
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8 minutes
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6 PSI
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7 PSI
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8 PSI
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9 PSI
|
≤ 1 Litre
(quarts)
|
10 minutes
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6 PSI
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7 PSI
|
8 PSI
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9 PSI
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Processing Time
for BOTTLED BLUEBERRIES in a
Weighted Gauge Pressure Canner
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Jar Size
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Processing Time
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Canner Pressure
at Altitude ≤ 1,000 feet
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Canner Pressure
at Altitude ≥ 1,000 feet
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|
Hot Pack
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≤ 1 Litre
(quarts)
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8 minutes
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5 PSI
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10 PSI
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Raw Pack
|
≤ 500ml
(pints)
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8 minutes
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5 PSI
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10 PSI
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≤ 1 Litre
(quarts)
|
10 minutes
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5 PSI
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10 PSI
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