Blueberry Sauce!!!

Although I made Chunky Mustard Pickles before I made the blueberry sauce, I decided that you might like to read about something other than pickles! The night before I made blueberry sauce, I made blueberry jam and forgot to take pictures for the blog! So, you are going to get just the making of the sauce. . .the suggestion for this recipe in the book says that it would be delicious poured over warm lemon pound cake or mixed with yogurt. I always remember having pancakes smothered in warm blueberry sauce at my Grammie Pockets house! However you choose to eat it, I hope that the smell and the taste evoke the same kind of happy memories that I had as I stood over the pot of bubbling sauce!

Blueberry Sauce

7 cups Blueberries
2 3/4 cups Unsweetened Apple Juice
1 Tbsp Grated Lemon Zest
1 1/4 cups Granulated Sugar
2/3 cup Corn Syrup
1/4 cup Lemon Juice

1. Prepare canner, jars, and lids.

2. In a large stainless steel saucepan, combine blueberries, apple juice, and lemon zest. Bring to a gentle boil over medium heat, crushing berries with a potato masher. While maintaining a constant but gentle boil, gradually add sugar, stirring until completely dissolved. Continue boiling gently while gradually stirring in corn syrup and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Boil hard for 15 minutes.

3. Ladle hot sauce into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

So, if you are lucky enough to score a jar of our blueberry sauce, then enjoy! If you are not so lucky - have fun making your own!

Love,

Sarah