A shelf-stable preserve made from wild blueberry juice. It's good for saving space if you have an abundance of juice. Makes a scant 2 cups approximately.
1 6 quart pasta pot or similar do not use an aluminum pan
Ingredients
2gallonswild blueberries
¼cupsugaror 2 tablespoons per cup of finished, reduced juice
2teaspoonslemon juice
Instructions
Put the blueberries in a tall stainless steel or enamel lined pot, cover, and turn the heat to medium. Gently stir the berries occasionally.
Bring the pot to a gentle simmer, stirring occasionally, then turn the heat off, cover, and cool for 20 minutes. Remove the lid and strain the berries in a strainer without pressing on them. Reserve the cooked berries for making blueberry fruit leather.
Take the blueberry juice put it into a smaller pot, make a note of how much juice there is, then reduce it at a brisk simmer until only 30% of the original volume remains.
Turn the heat off, add the sugar and lemon juice, pour it piping hot into a pint jar, screw on the lid, turn it upside down, and allow to cool.
The juice reduction will keep at room temperature as long as it’s sealed. After sealing, refrigerate it.
Notes
Other fruit juices you can make into molasses
I have friends that preserve other fruit juices like this and just about any juice berry or fruit can work. Elderberry juice, apple juice and pear juice will all work too.