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 Blueberry Chef
 - Recipes for Blueberries.

BLUEBERRY SAUCE (Preserved)

7 cups berries, fresh, stemmed and washed, or frozen unsweetened

1-1/4 cup sugar

2/3 cup corn syrup

2-3/4 cup apple juice

1 Tbsp grated lemon rind

1/4 cup lemon juice

In a large stainless steel saucepan, combine fresh or frozen berries, apple juice and lemon peel.  Heat gently, mashing berries until mixture boils.

While maintaining a boil, gradually add sugar, stirring until sugar is dissolved; gradually add corn syrup and lemon juice. Stirring frequently to prevent scorching, boil vigorously, uncovered.   

Ladle fruit sauce into a hot pint jar to within 1/4 inch of top rim (head space).  Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4 inch.  Wipe jar rim, removing any stickiness.   Centre snap lid on jar; apply screw band just until fingertip tight.  Place jar in canner.  Repeat for remaining jars.

Cover canner;   return water to a boil; process 5 minutes at altitudes up to 300 m.  Cool 24 hours.  Check jar seal (sealed lids curve downward).  Remove screw bands.  Wipe jars.  Label and store in a cool, dark place.