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Blueberry Sauce

Source of Recipe

From "The Canning Kitchen" by Amy Bronee


Recipe Introduction

"It doesn't get much better than this for blueberry fans. This silky dessert sauce dresses up a slice of creamy cheesecake or a bowl of vanilla ice cream. For breakfast, stir a heaping spoonful of yogurt or oatmeal or pour over pancakes or waffles to start the day with a heavenly blueberry experience."

List of Ingredients

â—¦ 3 ½ pounds fresh or frozen blueberries (about 12 cups)
â—¦ 3 cups granulated sugar
â—¦ 2 ½ cups water
â—¦ ¼ teaspoon salt
â—¦ 1 teaspoon pure vanilla extract


Recipe

Rinse the blueberries under cool running water, discarding any stems. Add the berries to a large, heavy-bottomed pot. Stir in the sugar, water, and salt. Bring just to a boil over high heat.

Reduce the heat to medium or medium-high and continue cooking at a gentle boil, stirring frequently, for 15 minutes to allow the sauce to darken a lot and thicken a little. (The sauce will thicken more as it cools.) Remove from the heat and stir in the vanilla.

Ladle into four clean pint jars, leaving a ¼ inch headspace. Process in a boiling water bath canner for 15 minutes.

Makes four (1-pint) jars



• Tip:
Blueberry sauce likes to set when it's left on the canning shelves, so you may need to give it a quick stir after opening.