Blueberry Vanilla Preserves – Konfi
Homemade Blueberry Vanilla preserves are sweet, amazingly flavored, and require just four simple ingredients. They are made without pectin, high fructose corn syrup, or preservatives. A great way to stretch those yummy fresh summer blueberries to enjoy all season long.
My Grandma LOVED to eat her bread with heaps of preserves. The look in her eyes and the smile on her face when she took a big bite of her bread that had preserves dripping down the sides is something I will never forget!
I believe a slice of bread with Konfi (Kon-fee), as she called it, was her favorite breakfast and dinner ☺️ I think I got the love for preserves from her. I could put it on everything, bread, Sunday Bread – Zopf, dessert, in my oatmeal, Orange Cranberry Scones, cheese.
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How to store Preserves
Once cooked, remove preserves from the heat and fill into clean, sterilized* glass jars. Cover up the jars and allow the preserves to cool completely before storing them in the refrigerator. Preserves will keep for 3-4 months in the fridge.
*sterilize glass jars by placing them right side up in a pot with boiling water. Water should be an inch above the top of the jars. Bring the water back to a boil (adding the glass jars will drop the water temperature a bit) over high heat.
Once the water reaches a full boil, start your timer. Let the jars in the boiling water for 10 minutes. Then, carefully take them out of the water bath and let them dry on a clean kitchen towel.
E Guete (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked this Blueberry Vanilla Preserves recipe. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
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Blueberry Vanilla Preserves
Ingredients
- 1300 g Blueberries fresh or frozen
- 800 g Sugar
- 2 Tbsp Lemon juice juice of one lemon
- 2 tsp Vanilla extract or use one fresh vanilla bean stick
Instructions
Cooking Blueberries
- Add Blueberries, sugar, lemon juice, and vanilla extract into a big pot.
- Bring to a boil over medium heat. Stir occasionally with a wooden spoon or spatula.
Sterilize glass jars
- Sterilize glass jars by placing them right side up in a pot with boiling water. Water should be an inch above the top of the jars. Bring the water back to a boil (adding the glass jars will drop the water temperature a bit) over high heat.
- Once the water reaches a full boil, start your timer. Let the jars in the boiling water for 10 minutes. Then, carefully take them out of the water bath and let them dry on a clean kitchen towel.
Checking consistency
- Check the consistency of the preserves after 40 minutes. To test whether the blueberry preserves are ready, use a spoon and put some of the preserves on a small plate. Let it cool (you can put it in the fridge to speed up the process) and then run a finger through it. If there is a clear path and the preserves don't run back together, it's done!
- Remove pot from the heat and transfer the preserves to clear glass jars. A funnel works great for that.
- Cover the glass jars and allow the preserves to cool completely before you put them in the refrigerator. The preserves will keep for 3-4 months in the fridge.